Formulasi dan Karakteristik Mie Sagu Kering dengan Penambahan Labu Kuning (Cucurbita moschata) dan Telur
Date
2022Author
Degi, Issania Talia
Hambali, Erliza
Sunarti, Titi Candra
Metadata
Show full item recordAbstract
Penambahan labu kuning dan telur dalam pembuatan mie sagu diharapkan
dapat meningkatkan nilai nutrisi mie sagu serta membuat produk baru yang dapat
diterima oleh masyarakat luas. Tujuan penelitian yaitu mengetahui formulasi
penambahan labu kuning dan telur terbaik pada pembuatan mie sagu dilihat dari
komponen fisikokimia dan daya penerimaan konsumen. Percobaan disusun dengan
4 perlakuan, perlakuan K tanpa penambahan labu kuning dan telur, perlakuan A
dengan penambahan labu kuning 30% dan telur 3%, perlakuan B dengan
penambahan labu kuning 30% dan telur 5%, perlakuan C dengan penambahan labu
kuning 30% dan telur 10%. Daya terima konsumen diuji berdasarkan uji
organoleptik serta perlakuan terbaik diuji menggunakan indeks efektivitas. Hasil
uji produk terbaik secara fisikokimia yaitu mie sagu dengan penambahan pasta labu
kuning 30% dan telur 10% dengan karakteristik kadar air 11,76%; kadar abu 1,11%;
kadar lemak 7,31%; kadar protein 3,11%; kadar karbohidrat 76,31%; kadar serat
3,39%; cooking loss 18,65%; daya rehidrasi 115,23%. Daya terima yang paling
disukai yaitu mie sagu dengan penambahan labu kuning 30% dan telur 3% dengan
karakteristik warna 3,80 (agak menyukai); rasa 3,14 (netral); aroma 3,40 (netral);
dan tekstur 3,80 (agak menyukai). Penambahan labu kuning dan telur dalam
pembuatan mie sagu dapat meningkatkan karakteristik fisikokimia pada mie sagu. Addition of pumpkin and eggs in the production of sago noodles is expected
to increase the nutritional value of sago noodles and create new products that can
be accepted by the consumers. The purpose of the study was to find out the best
formulation for adding pumpkin and eggs to the production ofsago noodles in terms
of physicochemical components and consumer acceptance. The experiment was
arranged with 4 treatments, treatment K without the addition of pumpkin and eggs,
treatment A with the addition of 30% pumpkin and 3% eggs, treatment B with the
addition of 30% pumpkin and 5% eggs, treatment C with the addition of 30%
pumpkin and eggs. eggs 10%. Consumer acceptance was tested based on
organoleptic tests and the best treatment was tested using an effectiveness index.
The results of the best physicochemical product test were sago noodles with the
addition of 30% pumpkin paste and 10% eggs with a water content characteristic
of 11.76%; 1.11% ash content; fat content 7.31%; protein content 3.11%;
carbohydrate content 76.31%; fiber content 3.39%; cooking loss 18.65%;
rehydration power 115.23%. The most preferred acceptability is sago noodles with
the addition of 30% pumpkin and 3% eggs with a color characteristic of 3.80
(somewhat like); taste 3.14 (neutral); fragrance 3.40 (neutral); and texture 3.80
(rather like). The addition of pumpkin and eggs in the production of sago noodles
can improve the physicochemical characteristics of sago noodles.