Pengaruh Penambahan Rumput Laut Gracilaria sp. pada Mi Kering terhadap Karakteristik Fisikokimia dan Sensori.

Abstract

Mi kering dari rumput laut Gracilaria sp. merupakan salah satu produk diversifikasi pangan dengan sifat fungsional. Penelitian ini bertujuan menentukan pengaruh penambahan rumput laut Gracilaria sp. pada mi kering terhadap karakteristik fisikokimia dan sensori. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) digunakan dengan lima perlakuan konsentrasi tepung Gracilaria sp. (0%, 8%, 12%, 16%, dan 20%). Hasil uji menunjukkan pengaruh nyata dilakukan uji lanjut Duncan pada taraf kepercayaan 95%. Hasil penelitian menunjukkan penerimaan panelis terbaik secara keseluruhan bahwa mi dengan penambahan 12% adalah mi yang paling diterima oleh panelis dengan nilai 6,42 (agak suka) dengan waktu pemasakan 10,38 menit dan puncak viskositas tertinggi sebesar 3466 cP. Mi kering rumput laut pada penilitian produk tinggi serat dengan serat pangan antara 6,02-14,44%. Preferensi panelis terhadap mi kering bewarna (kuning muda dan coklat muda), kenampakan (halus, high gloss, chewiness, berkilau, fresh), tekstur kenyal, aroma dan rasa mi pada umumnya.

Dry noodle made from Gracilaria sp. seaweed is one of food diversification products with functional properties. This study aimed to determine the effect of adding Gracilaria sp. on production of dried noodles on physicochemical and sensory characteristics. The experimental design used was a compeletely randomize design with five concentrations of Gracilaria sp. (0%, 8%, 12%, 16%, and 20%). The test result indicating significant influence were futher test using duncan test at a confidence level of 95%. The results showed that dry noodle with 12% Gracilaria sp. were the most preffered by the panellist with an overall acceptance score of 6.42 (slightly liked), with a cooking time 10.38 minutes and the highest peak viscosity of 3466 cP as measured by the RVA. The dry noodles in this study with four different concentrations and control (0%) were classifying as high-fiber products . Sensory attributes preffered by panellists were include color (light yellow and light brown), appearance (smooth, high gloss, chewiness, high gloss, fresh), chewy texture, and typical noodle flavor and aroma.