Karakteristik fisikokimia dan sensori mi analog berbasis singkong dengan penambahan karagenan = Physicochemical and sensory characteristics of cassava-based noodle analogue with carrageenan addition

Martha, Delicia (2021) Karakteristik fisikokimia dan sensori mi analog berbasis singkong dengan penambahan karagenan = Physicochemical and sensory characteristics of cassava-based noodle analogue with carrageenan addition. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi berdasarkan bahan bakunya dapat dibagi menjadi 2 macam yaitu mi dengan bahan dasar terigu (gluten based noodle) dan mi dengan bahan dasar pati (starch based noodle). Pada mi dengan bahan dasar pati umumnya memiliki karakteristik fisik seperti kelengketan dan nilai cooking loss yang cenderung tinggi sehingga kurang disukai oleh masyarakat. Tujuan dari penelitian ini adalah untuk menentukan tingkat konsentrasi penambahan karagenan yang dapat menghasilkan karakteristik fisikokimia mi analog kering singkong terbaik. Metode penelitian yang digunakan adalah metode eksperimen dengan 1 tahap dengan menggunakan berbagai konsentrasi karagenan, yaitu 0%, 5%, 10%, dan 15%. Hasil menunjukkan bahwa penambahan konsentrasi karagenan terbaik pada mi analog singkong adalah sebesar 5%. Karakteristik mi analog singkong dengan penambahan karagenan 5% memiliki nilai cooking loss yang lebih rendah yaitu 6,58 ± 0,05%, tensile strength sebesar 24,92 ± 0,05g dan elasticity sebesar -11,54 ± 0,04 mm yang baik dibandingkan dengan mi kontrol tanpa penambahan karagenan. Penambahan karagenan pada mi analog masih belum dapat menurunkan tingkat kelengketan dari mi analog yang dihasilkan yaitu sebesar -3543,12 ± 0,06 g.s, daya serap air yang lebih rendah yaitu 97,35 ± 0,04% dan springiness yang menurun yaitu 0,80 ± 0,04 dibandingkan dengan mi komersil ataupun mi analog singkong dengan tanpa penambahan karagenan. Hasil uji sensori hedonik mi analog singkong dengan mi komersil terigu menunjukkan bahwa mi analog singkong dengan variasi konsentrasi penambahan karagenan masih dapat diterima oleh panelis. / Noodles based on the raw material can be divided into 2 types, gluten based noodle and starch based noodles. In general, a starch noodle has a sticky mouthfeel due to the high levels of cooking loss, hence it is less preferred by consumers. The aim of this research was to determine the concentration of carrageenan in the dried which can produce the best characteristics of cassava based noodle analogue The research method used was experimental method with 1 stage in which the treatment was the concentration of carrageenan, i.e. 0% ,5%, 10%, and 15%. Results show that the best concentration of carrageenan addition was 5% The addition of 5% carrageenan to cassava noodle analogue had a low cooking loss of 6.58 ± 0.05%, a tensile strength of 24.92 ± 0.05g and an elasticity of -11.54 ± 0.04 mm, which is better compared to control noodle without carrageenan addition. However, addition of carrageenan did not decrease the stickiness of noodle analogue. The noodle analogue obtained had a stickiness of -3543.12 ± 0.06 g.s, water absorbtion capacity of 97.35 ± 0.04% and lower springiness 0.80 ± 0.04 compared to the commercial wheat based noodle and cassava based noodle without the addition of carageenan. In comparison to the commercial wheat based noodle, the sensory hedonic analysis shows that cassava-based noodles with the addition of carrageenanwas still acceptable by the panelist.

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