PENGARUH PENAMBAHAN SARI BAYAM HIJAU DAN SARI BAYAM MERAH TERHADAP KUALITAS GIZI MIE BASAH SEBAGAI SUMBER BELAJAR BIOLOGI

This study aims to determine the level of addition of green spinach juice and red spinach juice that affect the nutritional quality of wet noodles. The experiment was conducted at the Food Quality and Safety Testing Laboratory of Universitas Brawijaya Malang. The method used in this study was the experimental method and used a completely randomized design (CRD) with 9 experimental treatments repeated 3 times with a total of 27 samples with the addition of spinach composition as follows: Control, BH1: 5% green spinach, BH2: 10% spinach green, BH3: 15% green spinach, BH4: 20% green spinach and BM1: 5% red spinach, BM2: 10% red spinach, BM3: 15% red spinach, BM4: 20% red spinach. The results of statistical analysis on the addition of green spinach extract 0%, 5%, 10%, 15%, 20% and red spinach extract 0%, 5%, 10%, 15%, 20% for the vitamin C test showed a very significant difference in effects, while the protein content showed significant differences in effects.