Mi kering yang biasanya berbahan tepung terigu dapat menyebabkan masalah bagi penderita celiac disease. Sebagai alternatif, tepung komposit berbasis ubi jalar ungu yang kaya antosianin dan tepung kacang hijau ditambahkan untuk meningkatkan protein. Penambahan к-karagenan juga diperlukan untuk mengurangi cooking loss dan memperbaiki tekstur. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung ubi jalar ungu dan tepung kacang hijau (90:10, 80:20, 70:30, 60:40, dan 50:50) dengan variasi konsentrasi к-karagenan (0,5, 0,75, dan 1%) pada karakteristik fisikokimia dan sensori mi kering. Berdasarkan hasil penelitian, semakin tingginya substitusi tepung kacang hijau dapat meningkatkan cooking loss, daya serap air, warna (°Hue), springiness, chewiness, tetapi menurunkan kekuatan tensil mi. Peningkatan konsentrasi к-karagenan menurunkan cooking loss, tetapi meningkatkan daya serap air. Formulasi terbaik pada penelitian ini adalah mi kering rasio 80:20 dan 0,75% к-karagenan yang memiliki cooking loss 6,37±0,28%, daya serap air 67,89±1,56%, warna (°Hue) 12,18±1,48%, hardness 1305,01±105,12, adhesiveness -401,89±35,02, cohesiveness 0,78±0,08, springiness 0,85±0,01, chewiness 932,22±108,49, kekuatan tensil 6,65±1,10 gf/mm2, elastisitas 107,55±8,46 mm, antosianin 8,24±0,74 mg/L, dan antioksidan 436,05±47,16 ppm. Penilaian organoleptik mi formulasi terbaik memiliki penerimaan keseluruhan “agak suka” (5,00±0,98). Peran tepung kacang hijau dalam tepung komposit yang dicampur tepung ubi jalar ungu menghasilkan karakteristik yang lebih baik pada beberapa parameter dan hampir sama pada beberapa parameter, seperti sensori ketika dibandingkan dengan kontrol. / Dry noodles, which are typically made from wheat flour, can pose problems for individuals with celiac disease. As an alternative, composite flour based on purple sweet potato flour, rich in anthocyanins, and mung bean flour were incorporated to enhance protein content. The addition of κ-carrageenan was also necessary to reduce cooking loss and improve texture. The objective of this study was to investigate the effects of varying ratios of purple sweet potato flour to mung bean flour (90:10, 80:20, 70:30, 60:40, and 50:50) combined with different concentrations of κcarrageenan (0.5, 0.75, and 1%) on the physicochemical and sensory characteristics of dry noodles. The results indicated that increasing the substitution level of mung bean flour led to higher cooking loss, water absorption, hue angle (°Hue), springiness, and chewiness, but decreased the tensile strength of the noodles. The addition of κcarrageenan reduced cooking loss while increasing water absorption. The optimal formulation in this study was the noodle with an 80:20 flour ratio and 0.75% κcarrageenan, exhibiting a cooking loss of 6.37±0.28%, water absorption of 67.89±1.56%, hue angle of 12.18±1.48°, hardness of 1305.01±105.12 g, adhesiveness of -401.89±35.02, cohesiveness of 0.78±0.08, springiness of 0.85±0.01, chewiness of 932.22±108.49 g, tensile strength of 6.65±1.10 gf/mm², elasticity of 107.55±8.46 mm, anthocyanin of 8,24±0,74 mg/L, and antioxidant of 436,05±47,16 ppm. The role of mung bean flour in composite flour mixed with purple sweet potato flour results in better characteristics in several parameters and is almost the same in some parameters, such as sensory properties, when compared to the control.