Karakteristik fisikokimia dan sensori mi analog kering berbasis singkong dengan penambahan telur dan hidrokoloid xanthan gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of eggs and xanthan gum hydrocolloids

Kurniawan, Melvin Wayne (2021) Karakteristik fisikokimia dan sensori mi analog kering berbasis singkong dengan penambahan telur dan hidrokoloid xanthan gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of eggs and xanthan gum hydrocolloids. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi merupakan salah satu produk pangan yang umumnya dibuat menggunakan bahan dasar dari tepung terigu yang terdapat gluten di dalamnya. Umbi-umbian yang salah satunya singkong dapat digunakan menjadi bahan dasar alternatif dalam pembuatan mi tanpa gluten. Tujuan dari penelitian ini adalah untuk menentukan penambahan terbaik konsentrasi telur dan xanthan gum yang dapat menghasilkan karakteristik fisikokimia dan sensori mi analog kering berbasis singkong terbaik. Metode penelitian yang digunakan adalah metode eksperimen dengan menggunakan 1 tahap. Variasi penambahan konsentrasi telur, yaitu 60, 62,5, 65, dan 67,5 %, sementara itu variasi penambahan xanthan gum, yaitu 0, 5, 6 dan 7%. Hasil menunjukkan bahwa mi analog berbasis singkong dengan penambahan telur dan xanthan gum dapat menurunkan nilai cooking loss, tekstur kelengketan, dan dapat meningkatkan tekstur kekenyalan, nilai tensile strength, dan nilai elastisitas. Uji perbandingan dengan kontrol menunjukkan rentang yang mirip dengan kontrol komersil. Hasil uji sensori dengan variasi penambahan telur dan xanthan gum secara umum masih diterima oleh panelis. Formulasi terbaik ditentukan berdasarkan karakteristik dari mi tersebut yaitu mi dengan tekstur yang baik, serta karakteristik fisik lainnya yang sama atau lebih baik dengan mi komersil berbasis terigu. Formulasi terbaik yang didapatkan adalah mi analog dengan penambahan telur sebesar 67,5% dan xanthan gum sebesar 5%. Mi analog berbasis singkong dengan penambahan telur dan xanthan gum cenderung menurunkan kelengketan dan dapat menaikkan kualitas mutu pada mi singkong berbasis singkong. Uji proksimat pada mi analog berbasis singkong dengan formulasi terbaik menunjukkan bahwa kadar air dan abu yang lebih rendah dari mi komersil lalu kadar lemak dan kadar karbohidrat yang lebih tinggi dibanding mi komersil berbasis tepung terigu. / Noodles are a food product generally made using wheat flour as the basic ingredient as it contains gluten. Tubers, especially cassava, can be used as an alternative base for making gluten-free noodles. This research aims to determine the optimum added amounts of egg and xanthan gum concentrations that could produce the best physicochemical and sensory characteristics of cassava-based analogue dried noodles. The methodology applied for this research is a 1-stage experimental method. The addition of egg concentrations varied by 60, 62.5, 65, and 67.5%, whilst the addition of xanthan gum varied by 0, 5, 6, and 7%. The results showed that cassava-based analogue noodles with the addition of eggs and xanthan gum could reduce the value of cooking loss, stickiness texture and can increase the texture of springiness, tensile strength value, and elasticity value. The multiple comparison test revealed a range similar to commercial control. The panelists generally agreed on the sensory test results with variances in the addition of eggs and xanthan gum. The best formulation was determined based on the characteristics of the noodles, which included noodles with good texture, as well as other physical characteristics that were the same as or better than wheat-based commercial noodles. The best formulation obtained was analogue noodles with the addition of eggs by 67.5% and xanthan gum by 5%. Cassava-based analogue noodles with the addition of eggs and xanthan gum tend to reduce stickiness and increase the quality of cassava-based cassava noodles. The proximate test on cassava-based analogue noodles with the best formulation showed that the water and ash content were lower than commercial noodles. Fat content and carbohydrate content were higher than commercial noodles based on wheat flour.

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