UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH

Dried noodles are a food favored by the people of Indonesia. But in general, dry contain low levels fiber and protein. Fiber protein needed body. Sources can be obtained from vegetable sources, namely red dragon fruit skin beans. Utilization flour bean manufacture make dried source This study aims to produce best noodle formulation. is an experimental using Completely Randomized Design method (CRD). There 4 additional treatment husks red-bean on noodles, which added F0 (100% : 0% 0%), F1 (70% 15% 15%), F2 (60% 20% 20%) dan F3 (50% 25% 25%). Analysis made organoleptic (hedonic) tests laboratory (protein levels). The result this research that declared as most preferred formulation because has brown color, no unpleasant aroma, slightly savory taste chewy texture. Based nutrient content test, 12.04% 10.12%. So was selected had fulfilled claim requirements protein.
 Keywords: noodles; Red Dragon Fruit Skin Flour; Bean Fiber; Protein