Karakteristik fisikokimia dan sensori mi kering analog berbasis singkong dengan penambahan telur dan tepung konjac = Physicochemical and sensory characteristic of cassava based analog dry noodle with eggs and konjac flour addition

Gunawan, Frandy (2021) Karakteristik fisikokimia dan sensori mi kering analog berbasis singkong dengan penambahan telur dan tepung konjac = Physicochemical and sensory characteristic of cassava based analog dry noodle with eggs and konjac flour addition. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi merupakan salah satu produk olahan pangan yang berbahan dasar tepung terigu. Bahan dasar dari tepung terigu adalah gandum. Jumlah impor gandum di Indonesia masih sangat tinggi sehingga, diperlukan diversifikasi pangan lokal seperti singkong. Mi dengan bahan dasar singkong umumnya memiliki karakteristik fisik kelengketan yang cukup tinggi sehingga kurang disukai oleh masyarakat. Tujuan dari penelitian ini adalah untuk menentukan tingkat konsentrasi penambahan telur dan tepung konjac yang dapat menghasilkan karakteristik fisikokimia mi kering analog berbasis singkong terbaik. Metode penelitian yang digunakan adalah metode experimental dengan 1 tahap dengan menggunakan berbagai konsentrasi telur yaitu, 60%, 65%, 70%, dan 75% dan berbagai konsentrasi tepung konjac yaitu, 0%, 5%, 7%, dan 9%. Hasil menunjukan bahwa mi analog singkong memiliki cooking loss, daya serap air, kekenyalan, dan elastisitas yang lebih rendah daripada mi komersil berbahan dasar tepung terigu. Pada parameter kelengketan dan tensile strength nilai mi terigu komersil tidak lebih tinggi maupun lebih rendah dibandingkan dengan mi analog singkong. Hasil uji hedonik menunjukan mi analog singkong masih dapat diterima oleh panelis. Perlakuan mi analog singkong terbaik adalah dengan penambahan telur sebesar 65% dan 7%. Mi analog singkong terbaik memiliki nilai kelengketan (-530,10 ± 22,85 g.s) dan tensile strength (34,29 ±1,78 gr/mm2) yang lebih tinggi dan cooking loss (5,40 ± 0,22%), daya serap air (18969 ± 10,41%), kekenyalan (0,72 ± 0,06 mm), dan elastisitas (-6,26 ± 0,19 mm) yang lebih rendah dibandingkan mi komersil berbahan dasar tepung terigu. Dalam hal kandungan kimia, mi analog singkong terbaik memiliki kadar air (5,55 ± 0,23%), abu (1,72 ± 0,03%), protein (7,85 ± 0,02%), dan pati (58,54 ±0,28%) yang lebih rendah, kadar lemak (4,29 ± 0,09%), dan karbohidrat (80,58 ±0,29%) yang lebih tinggi, serta kadar serat pangan (11,60 ± 0,13%) yang sama dengan mi komersil berbahan dasar tepung terigu. / Noodles are one of processed food made from wheat flour. Wheat flour is made from wheat. The amount of wheat impor in Indonesia is still very high, so local food diversification is needed, such as cassava. In general, cassava based noodle has sticky mouthfeel, hence it is less prefered by consumers. The aim of this research was to determine the concentration of eggs and konjac flour which can produce the best characteristics of cassava based dry analogue noodle. The research method used was experimental method with 1 stage in which the treatment was the concentration of eggs (6%, 65%, 70%, and 75%) and the concertration of konjac flour (0%, 5%, 7%, and 9%). The result showed that, compared to commercial wheat based noodle, cassava bases dry analogues noodle showed to have lower value of cooking loss, water absorption, springiness and elasticity. In terms of adhesiveness and tensile strength, commercial wheat based noodle were neither higher nor lower than cassava based dry analogues noodle. The sensory hedonic test shows that cassava based dry analogue noodle with addition of eggs and konjac flour still acceptable by the panelist. The best concentration of eggs was 65% and the best concentration of konjac flour was 7%. The best cassava based dry analogue noodle had higher adhesiveness (-530,10 ± 22,85 g.s) and tensile strength (34,29 ±1,78 gr/mm2), lower cooking loss (5,40 ± 0,22%), water absorption (18969 ± 10,41%), springiness (0,72 ± 0,06 mm), and elasticity (-6,26 ± 0,19 mm) compared to commercial wheat based noodle. In terms of chemical content, the best cassava based dry analogue noodle had lower moisture content (5,55 ± 0,23%), ash content (1,72 ± 0,03%), protein content (7,85 ± 0,02%), and starch content (58,54 ±0,28%), higher fat content (4,29 ± 0,09%), dan carbohydrate (7,85 ±0,02%), and similar fiber content (11,60 ± 0,13%) compared to commercial wheat based noodle.

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