Aplikasi Edible Coating dengan Penambahan Bawang Putih dan Kunyit untuk Meningkatkan Daya Antioksidan, Mikrobiologi, dan Mutu Sensoris Mie Mocaf

Abstract

Inovasi pangan berbasis sumber daya lokal penting untuk menambah nilai produk. Indonesia sebagai konsumen mie instan terbesar kedua di dunia menghadapi tantangan diversifikasi pangan. Mocaf berpotensi meningkatkan ketahanan pangan, namun masa simpannya pendek dan mutu sensorisnya menurun. Edible coating berbahan ekstrak bawang putih dan kunyit diuji dengan maserasi, MAE, dan UAE pada konsentrasi 3% dan 5%. MAE 5% menghasilkan aktivitas antioksidan tertinggi (IC50 = 107,99 mg/mL), tetapi hanya MAE 3% yang memenuhi SNI mikrobiologi setelah 14 hari dan paling disukai panelis. Semua sampel memiliki kadar air di atas SNI akibat proses pengukusan dan hambatan penguapan coating. Secara keseluruhan, edible coating alami berpotensi meningkatkan mutu fungsional dan sensoris mie mocaf, meski masih ada tantangan pada higienitas dan kadar air.

Locally sourced food innovation is crucial for adding value to products. Indonesia, the world's second largest consumer of instant noodles, faces challenges in food diversification. Mocaf has the potential to improve food security, but its shelf life is short and its sensory quality is reduced. Edible coatings made from garlic and turmeric extracts were tested using maceration, MAE, and UAE at concentrations of 3% and 5%. The 5% MAE produced the highest antioxidant activity (IC50 = 107.99 mg/mL), but only the 3% MAE met the SNI microbiology standards after 14 days and was the most preferred by panelists. All samples had moisture content above the SNI due to the steaming process and the coating's evaporation inhibition. Overall, natural edible coatings have the potential to improve the functional and sensory quality of mocaf noodles, although challenges remain regarding hygiene and moisture content.