Pengayaan Spirulina dalam Formulasi Mi Sagu Kering.

Abstract

Spirulina is a microalgae that contains of high protein, amino acids, and antioxidants, however the the product development is still limited. Meanwhile, diversification product of sago is very well known is sago noodle (mi gleser), however nutrition content of sago noodle was still inferior. The addition of Spirulina on the sago noodle is expected to increase the nutritional content. Addition of carrageenan serves to improve the texture of noodles that are not easily broken. The aim of this research was to create a diversification product made from local raw food commodities which were practical, nutritious, contain fiber and antioxidant by using sago enriched Spirulina. The selection of Spirulina concentration using organoleptic test, continued by analysis of chemical and physical of noodles, determining the best formula, and the determination of recommended dietary allowances. The results show that the most effective drying time is at temperatures 50 oC for 6 hours and the best consentration of carageenan was 0,2 %. Three of selected Spirulina concentrations namely 2,43 %, 4,85 %, and 12,14 %. The best formula is dried sago noodle with Spirulina 12,14 % with moisture 12,88 % wet weight, ash 1,14 % dw (dry weight), protein 5,06 % dw, fat 0,30 % dw, carbohydrates 93,53 % dw, fibre 3,05 %, IC50 antioxsidant 1440 ppm, and water activity 0,75. Water absorption 97,10 %, cooking loss 14,39 %, cooking time 17,58 minutes, hardness 379,60 gf, stickiness -26,50 gf, and springiness 0,76 gs. Nutrition information with serving size 80 grams has calories 203 kcal, 10 % daily value of protein, 0 % daily value of fat, 39% daily value of carbohydrate, and 15% daily value of fibre.