Latar Belakang: Mie basah merupakan makanan yang sering dikonsumsi sebagai pengganti nasi. Berdasarkan penelitian, masyarakat Indonesia mengonsumsi 12,64 miliar porsi mie setiap tahunnya. Namun, mie yang beredar di pasaran memiliki zat gizi yang rendah. Peningkatan zat gizi pada mie basah dapat dilakukan dengan menambahkan tepung wortel. Bahan pangan ini memiliki kandungan Vitamin A dalam bentuk betakaroten yang tinggi sehingga dapat membantu asupan vitamin A harian dan mengurangi penyakit KVA.
Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh pengembangan produk mie basah substitusi tepung wortel; mengetahui tingkat kesukaan panelis setiap formulasi mie basah dan mengetahui kandungan gizi pada mie basah formula terpilih.
Metode: Penelitian ini menggunakan metode eksperimental dengan RAL (Rancangan Acak Lengkap) terdapat 4 perlakuan dengan perbandingan antara tepung terigu dan tepung wortel yaitu 100%:0% (kontrol), 90%:10% (formula 1), 80%:20% (formula 2), 70%:30% (formula 3). Uji organoleptik dinilai 40 panelis tak terlatih. Kadar air, abu, lemak, protein dan karbohidrat dianalisis proksimat sedangkan Vitamin A dalam bentuk betakaroten dengan metode Spektrofotometri Uv-Vis.
Hasil: Terdapat pengaruh (p<0,05) pada parameter warna dan tekstur mie basah hasil substitusi serta tidak ada pengaruh (p>0,05) pada parameter aroma, rasa, dan kesukaan. Secara keseluruhan, panelis lebih menyukai formula 1. Nilai gizi antara formula kontrol, dan formula 1 terdapat pengaruh (p<0,05) pada kadar abu, air, protein, lemak dan betakaroten, sedangkan tidak terdapat pengaruh (p>0,05) pada kadar karbohidrat. Hasil analisis zat gizi formula kontrol (F0) menunjukkan kadar air (54,65%), abu (0,195%), protein (8,39%), lemak (9,55%), karbohidrat (26,30%) dan betakaroten (0 mg/100g) sedangkan formula terpilih (F1) menunjukkan kadar air (59,54%), abu (0,596%), protein (6,32%), lemak (7,24%), karbohidrat (27,24%) dan betakaroten (10,21 mg/100g). Kesimpulan: Substitusi tepung wortel pada mie basah memberikan pengaruh pada sifat organoleptik, kadar air, abu, protein, lemak dan betakaroten. Pengembangan produk mie basah substitusi tepung wortel dapat dijadikan alternatif penyediaan makanan pokok yang tinggi vitamin A.

ABSTRACT
Background: Wet noodles are foods that are often consumed as a substitute for rice. Based on research, Indonesian people consume 12.64 billion servings of noodles every year. However, noodles circulating in the market have low nutrients. The increase in nutrients in wet noodles can be done by adding carrot flour. This food has a high content of Vitamin A in the form of beta-carotene so it can help daily vitamin A intake and reduce KVA disease.
Objectives: This study aims to determine the effect of product development of wet noodles with carrot flour substitution; knowing the level of preference of the panelists for each formulation of wet noodles and knowing the nutritional content of the selected formula wet noodles.
Methods: This study used an experimental method with RAL (Completely Randomized Design) there were 4 treatments with a comparison between wheat flour and carrot flour, namely 100%:0% (control), 90%:10% (formula 1), 80%:20% (formula 2), 70%:30% (formula 3). The organoleptic test was assessed by 40 untrained panelists. Moisture, ash, fat, protein, and carbohydrate content were analyzed proximately while Vitamin A was in the form of beta-carotene by using the UV-Vis Spectrophotometry method.
Results: There was an effect (p<0.05) on the parameters of color and texture of substituted wet noodles and no effect (p>0.05) on the parameters of aroma, taste, and preference. Overall, the panelists preferred formula 1. The nutritional value between the control formula and formula 1 had an effect (p<0.05) on the levels of ash, water, protein, fat, and beta-carotene, while there was no effect (p>0.05). on carbohydrate levels. The results of the nutrient analysis of the control formula (F0) showed water content (54.65%), ash (0.195%), protein (8.39%), fat (9.55%), carbohydrates (26.30%), and beta-carotene. (0 mg/100g) while the selected formula (F1) showed water content (59.54%), ash (0.596%), protein (6.32%), fat (7.24%), carbohydrates (27.24%) ) and beta-carotene (10.21 mg/100g). 
Conclusion: The addition of carrot flour in wet noodles affects organoleptic properties, moisture content, ash, protein, fat, and beta-carotene. The development of wet noodle products with carrot flour substitution can be used as an alternative for providing staple foods that are high in vitamin A.