Perbandingan Tepung Labu Kuning Dan Rumput Laut Eucheuma cottonii Dalam Pembuatan Mi Instan

Abstract

Instant noodles are foods made from wheat flour with or without additional ingredients and are ready to serve in up to four minutes. In an effort to prevent the spread of degenerative diseases due to lack of consumption of dietary fiber, it is necessary to make optimal use of seaweed, one of which is that it can be applied as a substitute for wheat flour in the manufacture of seaweed instant noodles. This study aims to determine the effect of the ratio of wheat and seaweed with the addition of pumpkin flour. The research treatment was the ratio of wheat and seaweed to instant noodles (80%:20%; 70%:30%; 60%:40%). Data analysis used a completely randomized design (CRD), with three treatment levels and three replications. Observational data used analysis of variance (ANOVA) and follow-up test for BNT. Based on the results of the study, the ratio of flour and seaweed had a significant effect on water content but did not significantly affect protein content, color, aroma, texture, and taste of instant seaweed noodles. The best results were obtained at a ratio of 80% flour: 20% seaweed pulp in terms of water content 2,08%, protein content 9,82%, color 3,79 (like), aroma 3,71 (like), texture 3,75 (like), and taste 4,20 (like).

Mi instan adalah makanan yang terbuat dari tepung terigu dengan atau tanpa tambahan bahan makanan dan siap disajikan hingga empat menit. Dalam upaya mencegah meluasnya penyakit degeneratif akibat kurangnya konsumsi serat pangan, maka perlu diupayakan pemanfaatan rumput laut secara optimal salah satunya adalah dapat diaplikasikan sebagai substitusi tepung terigu pada pembuatan mi instan rumput laut. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan rumput laut dengan penambahan tepung labu kuning. Perlakuan penelitian yaitu perbandingan terigu dan rumput laut terhadap mi instan (80%:20%; 70%:30%; 60%:40%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga taraf perlakuan dan tiga ulangan. Data hasil pengamatan menggunakan analisis keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian bahwa pengaruh perbandingan terigu dan rumput laut berpengaruh nyata terhadap kadar air tetapi tidak berpengaruh nyata terhadap kadar protein, warna, aroma, tekstur dan cita rasa mi instan rumput laut. Hasil terbaik diperoleh pada perbandingan terigu 80%: bubur rumput laut 20% ditinjau dari kadar air 2,08%, kadar protein 9,82%, warna 3,79 (suka), aroma 3,71 (suka), tekstur 3,75 (suka), dan cita rasa 4,20 (suka).