<![CDATA[ABSTRACT This study aimed to determine the effect of carrot extract, sweet potato flour and wheat flour to organoleptic andphysicochemical characteristics of wet noodles. The results showed that the best treatment of wet noodle product was P5sample (carrot juice of 20%, white sweet potato flour of 35% and wheat flour of 45%) with an average preferences of color of3.65% (rather like), aroma of 3.53% (like), texture of 3.72% (rather like), taste of 3.55% (rather like). Moisture, ash, proteincontents and water absorption in the P5 sample were 60.94%, 1.53%, 0.83% and 10.34%, respectively. So it can beconcluded that the best treatment of carrot extract, sweet potato flour and wheat flour on the production of wet noodle were20% : 35% and 45%. Keywords : Wet noodles, carrot extract, sweet potato flour, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari wortel, tepung ubi jalar dan tepung terigu terhadapkarakteristik organoleptik dan fisikokimia mie basah. Hasil penelitian menunjukkan bahwa perlakuan terbaik produk miebasah yaitu P5 (sari wortel 20%, tepung ubi jalar 35% dan tepung terigu 45%) dengan rata-rata kesukaan terhadap warnasebesar 3.65% (Agak suka), aroma sebesar 3.53% (Agak suka), tekstur sebesar 3.72% (Agak suka), rasa sebesar 3.55%(Agak suka). Kadar air, abu, protein dan daya serap air pada sampel P5 berturut-turut sebesar 60.94%, 1.53%, 0.83% dan10.34%. Sehingga dapat disimpulkan bahwa perlakuan terbaik perbandingan sari wortel, tepung ubi jalar dan tepung terigu pada pembuatan mie basah yakni 20% : 35% dan 45%. Kata kunci: Mie basah, sari wortel, ubi jalar putih, organoleptik.]]>
