STUDI PENAMBAHAN BAYAM HIJAU, WORTEL, DAN PANDAN SEBAGAI PEWARNA ALAMI DALAM PEMBUATAN MIE SAGU BASAH STUDY OF ADDITIONAL GREEN SPINACH, CARROT AND PANDAN AS NATURAL DYES IN MAKING WET NOODLE SAGO Muhammad Rizal Fahmi,1 Anshar Patria,2 Dian Hasni.2 1Mahasiswa fakultas Pertanian Universitas Syiah Kuala - Banda Aceh 2Staf pengajar Program Studi Teknologi Hasil Pertanian Syiah Kuala ABSTRACT Sago ( Metroxylon sp ) is one of agricultural commodity in Indonesia . Recently sago starch has not been fully utilized noodles production. This research aims to study the process of making sago noodles by using gel concentration and type of dye as natural food coloring as parameters. This study uses a randomized design two factors concentration of sago gel and (G1 = 20 % , G2 and G3 = 25 % = 30 %) an type (P1 = Spinach, Carrot = P2 , P3 = Pandan). Each treatment was repeated three times in order to get 27 experimental units. Analysis of the sago noodle include moisture content, ash contents, crude fibre content, the percentage of dropping noodles. Results indicate that the effect of the percentage gel (G) was highly significant (P≤0,01) on moisture, percentage of noodles broke, color, texture. While this type of dye (P) was significantly different (P≤0,05) on water content, percentage of noodles broken, color, texture and aroma. The interaction between the gel and the concentration of the dyes (GP) was highly significant (P≤0,01) to masture of a wet noodle. The interaction between the sago gel and the concentration of the dyes (GP) was highly significant (P≤0,01) to water content of a wet noodle. These results indicate that corn noodles with best quality is treated with gel percentage of 25% (G3) and the type of dye in carrots (P2). Mie wet sago generated in this study had an average moisture content (64.49%), crude fiber content (2.65%), the percentage dropping noodles (34.9%) and ash (0.70%) and has met the quality requirements SNI average. Keywords: Wet Noodle , Sago Starch , gel concentration , type dyes   ABSTRAK Sagu (Metroxylon sp) merupakan salah satu komoditi pertanian di Indonesia. Sejauh ini penggunaan pati sagu belum dimanfaatkan secara maksimal dalam pembuatan mie. Penelitian ini bertujuan untuk mempelajari proses pembuatan mie sagu dengan menggunakan pengaruh konsentrasi gel dan jenis pewarna untuk menghasilkan produk mie basah yang bermutu baik. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri atas 2 (dua) faktor. Faktor I adalah konsetrasi gel pati sagu (G1 = 20 %, G2 = 25 %) dan G3 = 30 %. Faktor II Jenis pewarna (P) (P1 = Bayam, P2 = Wortel, P3= Pandan). Setiap perlakuan diulang sebanyak tiga kali sehingga didapat 27 satuan percobaan. Analisis terhadap mie sagu meliputi kadar air, kadar abu, kadar serat kasar, persentase mie putus dan uji organoleptik (warna, aroma, dan tekstur). Hasil penelitian ini menunjukkan bahwa pengaruh persentase gel (G) berpengaruh sangat nyata (P≤0,01) terhadap kadar air, persentase mie putus, warna, tekstur. Sedangkan jenis pewarna (P) berbeda nyata (P≤0,05) terhadap kadar air, persentase mie putus, warna, tekstur dan aroma. Mie sagu basah yang dihasilkan pada penelitian ini memiliki rata-rata kadar air (64,49%), kadar serat kasar (2,65%), persentase mie putus (34,9%) dan kadar abu (0,70%) dan telah memenuhi syarat mutu SNI. Kata Kunci : Mie Basah, pati sagu, konsentrasi gel, jenis pewarna alami.