<![CDATA[ABSTRACT This study aimed to determine the effect of enhancing of mangrove (bruguiera gymnorrhiza) fruit flour into wet noodles towards the acceptability level. This study used a completely randomized design CRD) consisting of five formulas namely K (100% of wheat flour), P1 (10% of mangrove fruit flour), P2 (20 % of mangrove fruit flour), P3 (30 % of mangrove fruit flour), and P4 (40 % of mangrove fruit flour). Then, test of acceptability was performed by colour, flavour, taste and texture. It was carried out on 50 untrained panelists. Analysis of data was done by kruskal-wallis, and post hoc test by Mann-Whitney test (α = 0,05). The results showed that the addition of mangrove fruit flour to wet noodles significantly affected of the attributes of colour, flavour, and texture, but did not affect for the taste attributes. Based on the overall organoleptic assessment, recommended mangrove (bruguiera gymnorrhiza) fruit flour wet noodles formula was P1. Keywords: mangrove (bruguiera gymnorrhiza) fruit flour, wet noodles. ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan tepung buah lindur terhadap daya terima mie basah. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (100% Tepung buah lindur), P1 (10% Tepung buah lindur), P2 (20% Tepung buah lindur), P3 (30% Tepung buah lindur), dan P4 (40% Tepung buah lindur). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 50 panelis tidak terlatih. Analisa data menggunakan uji kruskal-wallis, dan uji lanjutan Mann Whitney Test (a = 0,05). Hasil penelitian menunjukkan penambahan tepung buah lindur berpengaruh nyata terhadap daya terima atribut warna, aroma, dan tekstur, tetapi tidak berpengaruh terhadap daya terima atribut rasa. Berdasarkan penilaian organoleptik keseluruhan, formula mie basah tepung buah lindur terbaik yang direkomendasikan adalah produk P1. Kata kunci: tepung buah lindur, mie basah.]]>
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