PENGARUH KONSENTRASI NATRIUM ALGINAT DAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING SINGKONG

Chandra, Michael (2022) PENGARUH KONSENTRASI NATRIUM ALGINAT DAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING SINGKONG. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi merupakan produk yang dibuat dengan bahan utama tepung terigu dengan atau tanpa penambahan bahan lainnya. Salah satu pengganti tepung terigu adalah tepung singkong.Mi kering singkong memiliki kelemahan karakteristik tekstur yang kurang baik dibandingkan mi kering terigu.. Tujuan penelitian ini adalah meningkatkan karakteristik fisikokimia dan sensori mi kering singkong yang dibuat menggunakan natrium alginat dan telur ayam. Penelitian ini menggunakan dua faktor yaitu konsentrasi natrium alginat dan konsentrasi telur ayam. Pembuatan mi kering singkong dilakukan dengan konsentrasi natrium alginat yang dipakai adalah 0,3%; 0,5%; dan 0,7%; sedangkan konsentrasi telur ayam yang dipakai adalah 50%, 55%, dan 60%. Hasil penelitian menunjukan mi kering singkong dengan penambahan natrium alginat 0,5% dan telur ayam 55% merupakan hasil terbaik secara keseluruhan. Mi kering singkong dengan karakteristik fisikokimia terbaik menunjukkan karakteristik tensile strength yang lebih tinggi serta cooking loss, daya serap air, kelengketan, kekenyalan, dan elastisitas yang lebih rendah nilainya dibandingkan mi kering komersial. Mi kering singkong dengan formulasi penambahan natrium alginat 0,7% dan telur ayam 50% merupakan formulasi terbaik, yang secara keseluruhan menghasilkan mi dengan rata-rata kadar air 10,41 ± 0,37%; kadar abu 2,71 ± 0,06%; kadar lemak 4,75 ± 0,37%; kadar protein 6,26 ± 0,1%; kadar karbohidrat 75,99 ± 0,44%; cooking loss 8,1±0,52%; daya serap air 432,79 ± 48,74%; kelengketan -213,36 ± 45,96g.s; kekenyalan 0,82 ± 0,03mm, tensile strength 18,77 ± 2,49 gf/mm2 ; dan elastisitas -7,66 ± 1,79mm. / Noodle is a product based on wheat flour with or without the addition or other additives. The usage of wheat flour for noodle is due to wheat flour high gluten concentration, which results in noodle with favorable texture properties, however wheat must be imported in Indonesia, thus causing reliance of imported goods to make noodles in Indonesia. One such alternative is cassava flour. However,dried cassava noodle has worse textural properties compared to dried wheat noodle.. The purpose of this research is to improve the quality of dried cassava noodle with addition of sodium alginate and chicken egg.. The method used in this research is one stage research with variable the amount of sodium alginate and egg used. The amount of sodium alginate added in this research is 0,3%; 0,5%; and 0,7%, with the amount of egg used in this research is 50%; 55%; and 60%. The results shows that the best concentration of egg and sodium alginate combination is 0,5% sodium alginate and 55% egg. Cassava noodle with egg and sodium alginate addition which has the best physicochemical characteristics has higher tensile strength value compared to commercial wheat flour noodle. Meanwhile cooking loss, water absorption, adhesiveness, springiness, and elasticity remains worse compared to commercial wheat flour noodle. Overall the end result of dried noodles with the addition of sodium alginate and chicken egg is water content 10,41 ± 0,37%; ash content 2,71 ± 0,06%; fat content 4,75 ± 0,37%; protein content 6,26 ± 0,1%; carbohydrate content 75,99 ± 0,44%; cooking loss 8,1±0,52%; water holding capacity 432,79 ± 48,74%; adhesiveness -213,36 ± 45,96g.s; springiness 0,82 ± 0,03mm, tensile strength 18,77 ± 2,49 gf/mm2 ; dan elasticity -7,66 ± 1,79mm.

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