Pemanfaatan Tepung Bit Merah Pada Pembuatan Mi Kering Mokaf Dengan Variasi Konsentrasi Xanthan Gum = Utilization Of Beetroot Flour In Making Mocaf Dry Noodle With Various Concentration Of Xanthan Gum

Kitesvara, Rivia Angel (2022) Pemanfaatan Tepung Bit Merah Pada Pembuatan Mi Kering Mokaf Dengan Variasi Konsentrasi Xanthan Gum = Utilization Of Beetroot Flour In Making Mocaf Dry Noodle With Various Concentration Of Xanthan Gum. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi kering merupakan mi yang melalui proses pengeringan sehingga memiliki umur simpan yang lebih lama. Pada pembuatannya, mi kering umumnya berbahan baku tepung terigu yang mengandung gluten sehingga tidak dapat dikonsumsi oleh penderita celiac disease dan gluten intolerance. Tepung mokaf merupakan salah satu tepung bebas gluten. Mi bebas gluten memiliki hasil adonan mi yang kurang dari segi tekstur sehingga membutuhkan hidrokoloid, seperti xanthan gum. Bit merah merupakan umbi yang umum digunakan sebagai pewarna alami berwarna merah-keunguan dan merupakan sumber mineral yang baik, seperti zat besi. Tujuan dari penelitian ini adalah untuk menentukan rasio terbaik tepung mokaf dan tepung bit merah (100:0, 90:10, 80:20, 70:30, 60:40) serta konsentrasi xanthan gum (1% dan 0,5%). Formulasi terbaik pada penelitian adalah mi dengan rasio tepung mokaf dan tepung bit merah 90:10 dengan penambahan xanthan gum 1% menghasilkan kadar air (12,98 ± 0,98%), kadar abu (3,48±0,17%), kadar protein (5,03±0,07%) , kadar lemak (2,19±0,14%), kadar karbohidrat (76,31±1,03%), dan kadar Fe (1,23±0,12 mg/100g). Mi formulasi terbaik memiliki nilai hardness (2.394,06±71,22 g), adhesiveness (-219,62±42,41), chewiness (1.452,06±100,92), springiness (0,83±0,03), kekuatan tensil (6,66±0,45 gf/mm2), dan elastisitas (18,68±1,29 mm). Mi 90:10 dengan xanthan gum 1% menghasilkan uji skoring dengan intensitas rasa “sedikit tidak terasa asing” (3,49±0,89), aroma “sedikit tidak beraroma asing” (3,06±1,30), warna “sedikit merah” (3,81±0,98), hardness “sedikit tidak keras” (2,83±0,92), dan chewiness “sedikit kenyal” (3,49±0,89). Selain itu, mi dengan formulasi terbaik juga menghasilkan uji hedonik dengan kisaran nilai 4(netral) hingga 5 (sedikit suka) pada atribut rasa (4,09±1,27), aroma (3,91±1,40), warna (5,17±1,12), hardness (4,8±1,30), chewiness (4,69±1,23), dan penerimaan keseluruhan (4,63±0,94). / Dry noodles are noodles that is dried to prolong the shelf life. Dry noodles are typically made from wheat flour which contains gluten, thus can’t be consumed by people with celiac disease and gluten intolerance. Modified cassava flour is a gluten free flour. Gluten-free noodle’s texture is lacking to wheat flour noodles, therefore, addition of hydrocolloid such as xanthan gum is needed. Beetroot is a type of tubers used as natural red-purplish colorant and a good source of mineral such as iron. The objective of this study is to determine the best ratio between mocaf flour and beetroot flour (100:0, 90:10, 80:20, 70:30, 60:40) and concentration of xanthan gum (1% and 0,5%). Best noodle formulation produced in this research is 90:10 ratio of mocaf flour to beetroot flour noodles added with 1% xanthan gum. It has moisture content (12.98±0.98%), ash content (3.48±0.17%), protein content (5.03±0.07%), fat content (2.19±0.14%), carbohydrate content (76.31±1.03%), and Fe content (1.225±0.12 mg/100g). The best formulation noodles has hardness (2,394.06±71.22), adhesiveness (-219.62±42.41), chewiness (1,452.06±100.92), springiness (0.83±0.03), tensile strength (6.66±0.45), and elasticity (18.68±1.29). Best formulation noodles resulted in a scoring test with a taste intensity of “slightly no off flavor” (3.49±0.89), an aroma “slightly no off flavor” (3.06±1.30), a color “slightly red” (3.81±0.98), a hardness “slightly not hard” (2.83±0.92), and chewiness “slightly chewy” (3.49±0.89). In addition, it also resulted in a hedonic test with a value range of 4 (neutral) to 5 (slightly like) with taste (4,09±1,27), aroma (3,91±1,40), color (5,17±1,12), hardness (4,8±1,30), chewiness (4,69±1,23), and overall acceptability (4,63±0,94).

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