<![CDATA[ABSTRACT This study aimed to determine the effect of Moringa leaf (Moringa oleifera) flour addition on the organoleptic characteristics, physical properties, and nutritional values of wet noodles made from potato (Solanum tuberosum), wheat, and tapioca flours. This study used a completely randomized design (CRD) consisting of five types of Moringa leaf powder addition, namely K0 (0%), K1 (5%), K2 (10%), K3 (15%), and K4 (20%). Data were analyzed using analysis of variance (ANOVA). The results with a significant difference were then further analyzed by Duncan's Multiple Range Test (DMRT) with a 95% confidence level (α = 0.05). The results show that the Moringa leaf flour addition had a very significant effect on the organoleptic characteristics of color, aroma, texture, and taste. The addition of 5% Moringa leaf powder (K1) was the most preferred treatment by panelists with average preference scores for color, texture, aroma, and taste reaching 4.04 (like), 3.54 (like), 3.54 (like), and 3.84 (like), respectively. The Moringa leaf flour addition significantly affected the strain index, water absorption, moisture content, ash content, and protein content of wet noodle products. The selected wet noodle product contained 44.10% water, 2.73% ash, and 6.16% protein, as well as having a 0.25 N strain index and 140% water absorption. The results show that the wet noodle product with the Moringa leaf powder addition met the SNI 01-2987-1992 standard for ash and protein contents. Keywords: Wet Noodles, Moringa Leaf Flour. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan serbuk daun kelor (Moringa oleifera) terhadap nilai organoleptik, sifat fisik dan nilai gizi mie basah berbahan dasar tepung kentang (Solanum tuberosum), terigu dan tapioka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan serbuk daun kelor yaitu (K0 = 0%, K1 = 5%, K2 = 10%, K3 = 15% dan K4 = 20%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) hasil analisis berbeda sangat nyata dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan penambahan serbuk daun kelor berpengaruh sangat nyata terhadap karakteristik organoleptik warna, aroma, tekstur dan rasa. Penambahan serbuk daun kelor 5% (K1) merupakan perlakuan yang paling disukai panelis dengan nilai kesukaan terhadap warna sebesar 4,04 (suka), tekstur 3,54 (suka), aroma sebesar 3,54 (suka) dan rasa sebesar 3,84 (suka). Penambahan serbuk daun kelor berpengaruh nyata terhadap indeks regangan, daya serap air, kadar air, kadar abu dan kadar protein produk mie basah. Produk mie basah terpilih memiliki nilai kandungan gizi kadar air 44,10 %, kadar abu 2,73 %, kadar protein 6,16 %, indeks regangan 0,25 N dan daya serap air 140%. Berdasarkan standar mutu SNI 01-2987- 1992, bahwa produk mie basah dengan penambahan serbuk daun kelor sudah memenuhi standar mutu SNI untuk kadar abu dan kadar protein. Kata Kunci: Mie Basah, Serbuk Daun Kelor]]>
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