Pengembangan Mi Glosor Instan dari Tepung Sagu Aren dengan Substitusi Tepung Labu Kuning sebagai Alternatif untuk Diversifikasi Pangan

Abstract

“Mi Glosor” is quite attractive to community in the area of Cianjur, Sukabumi and Bogor. Mi Glosor is a kind of noodle made from sagoo flour and therefore it is high in carbohydrates but very low in protein, fat and other nutrients contents. Mi Glosor is usually sold in wet conditions which make its shelf life very limited. Pumpkin is a potential food resources with high production capacity in Indonesia. It’s use in the manufacturing of mi glosor may function as a natural coloring and may increase nutritional content, especially beta-carotene. The purpose of this study was to develop instant noodle “mi glosor” using pumpkin flour as coloring agent and beta-caroten source. Pumpkin flour was used to substitute basic ingredients in the manufacturing of instant noodle “mi glosor”. Substitution levels were applied from 0% to 40%. To increase it’s protein content in order to meet the instant noodle standard, 5% of soy protein isolates was added to each formula. Substitution of pumpkin flour significantly (p<0.01) affected ash, protein, fat and beta caroten content, but there was no effect on water and carbohydrate content of the product. Physical analysis showed that substitution of pumpkin flour tended to cause the value of Luminant and Hue of the product declined. Substitution of pumpkin flour also shortened the cooking time of the product. The result of sensory analysis showed that the formula with 30% substitution of pumpkin flour was the most acceptable product. This formula had medium yellownes color, caramel and pumpkin flavour and medium elasticity. This formula also contained 408 μg/100mg betacaroten, 4,84 % water, 3,27 % ash, 3,71 % protein, 0,11 % lipid and 88,05 % charbohydrat.