Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles

Most of the noodles are made from wheat flour, for countries that do not produce this is a problem because need must be imported and generates large amount foreign exchange. This situation resulted in research involving use non-wheat flour or mixing with other to noodles. study aims determine effect substitution yellow sweet potato egg yolk manufacture wet The used factorial completely randomized design (CRD), which consisted two factors, namely: code "U" consisting 4 levels; U1 = 10 %; U2 20 U3 30 U4 40 %. Egg amount, "T" consists T1 5 %, T2 T3 15 T4 Parameters observed were yield, protein content, moisture stretchability, organoleptic test texture, color, taste. was carried out at UISU Faculty Agriculture laboratory, Medan. main ingredient potato. results statistical analysis on each parameter concluded had very significant (P<0.01) water tensile strength value, taste Wet. dose treatment factors did show any interaction. To best quality, you can substitute up 30% 20% yolk.