Karakteristik Mi Ubi Jalar Substitusi Pati Sagu atau Pati Ubi Banggai dan Fortifikasi dengan Kalsium

Abstract

Ubi jalar adalah pangan lokal yang mendukung program diversifikasi pangan melalui pengaplikasian sebagai bahan baku pembuatan produk yang banyak disukai oleh masyarakat, salah satunya adalah mi. Penambahan pati sagu dan pati ubi banggai pada adonan mi ubi jalar diharapkan dapat meningkatkan kualitas mi yang dihasilkan, karena kedua pati ini memiliki karakteristik lebih mudah mengalami retrogradasi. Pengolahan menggunakan ekstruder dapat meningkatkan kualitas mi yang dihasilkan melalui pemberian panas dan shear stress. Peningkatan kualitas mi ubi jalar dari segi kandungan nutrisi dapat dilakukan dengan fortififikasi kalsium agar produk mi ubi jalar menjadi pangan sumber kalsium yang dapat mencegah terjadinya osteoporosis. Untuk memperoleh cara pengolahan mi terbaik, pada penelitian ini dilakukan tiga perlakuan, yaitu perbedaan jenis pati (pati sagu dan pati ubi banggai), suhu ekstrusi (90 dan 95ºC), dan penambahan air (35 dan 40%). Cara pengolahan terbaik dipilih berdasarkan hasil pengukuran warna, tekstur (kekerasan, kekenyalan, kelengketan, elongasi), dan cooking loss. Pada formula mi ubi jalar terpilih, dilakukan fortifikasi kalsium dengan dua garam kalsium yang berbeda, yaitu kalsium karbonat dan kalsium sitrat, masing-masing pada konsentrasi 20 dan 30% AKG dan dilanjutkan dengan pengukuran warna, tekstur, cooking loss, dan uji hedonik. Hasil pengujian pada mi ubi jalar menunjukkan bahwa perlakuan perbedaan jenis pati, penambahan air, dan suhu ekstrusi memengaruhi karakteristik fisik mi. Penambahan pati sagu 15%, air 40%, dan pengaturan suhu 95°C dapat menghasilkan mi ubi jalar dengan karakteristik warna agak gelap serta terdapat unsur warna merah dan kuning, memiliki nilai kekerasan diatas 3000 gf, dengan kekenyalan dan elongasi lebih tinggi dibandingkan formula yang lain, serta nilai kelengketan dan cooking loss yang lebih rendah. Fortifikasi kalsium karbonat ataupun kalsium sitrat, konsentrasi 20 dan 30 % AKG pada formula ini menunjukkan adanya perbedaan secara signifikan, yaitu dapat meningkatkan intensitas kecerahan, warna merah, dan kuning pada mi. Fortifikasi kalsium pada mi ubi jalar tidak mempengaruhi tingkat kekerasan, kekenyalan, kelengketan, elongasi, dan cooking loss. Penilaian panelis terhadap tingkat kesukaan menunjukkan bahwa secara keseluruhan mi ubi jalar fortifikasi kalsium dapat diterima oleh panelis.

Sweet potato is a local food that supports food diversification programs through its application as a raw material for making products that are liked by common people, one of which is noodles. The addition of sago starch and banggai starch to the sweet potato noodle dough is used to improve the quality of noodles, because these two starches are more prone to retrograde. Processing using an extruder by applying heat and shear stress can improve the quality of the noodles produced. Improving the quality of sweet potato noodles in terms of the components contained can be done by calcium fortification so that sweet potato noodle products become food sources of calcium that can prevent osteoporosis. In order to obtained the best noodle processing method, three treatments were carried out in this study, there were different types of starch (sago starch and banggai starch), extrusion temperature (90 and 95ºC), and the addition of water (35 and 40%). The best processing method was selected based on the measurement of color, texture (hardness, elasticity, stickiness, and elongation), and cooking loss. In the selected sweet potato noodle formula, calcium fortification was carried out with two different calcium salts, namely calcium carbonate and calcium citrate, each of those at concentrations of 20 and 30% RDA and continued with measurement of color, texture, cooking loss, and hedonic tests. Measurements on sweet potato noodles showed that the treatment of different starch types, water addition, and extrusion temperature affected the noodles physical characteristics. The addition of 15% sago starch, 40% water, and 95°C temperature setting produced sweet potato noodles with low brightness, there were redness and yellowish, had hardness value above 3000 gf, with higher elasticity and elongation than the others formula, also had lower adhesiveness and cooking loss values. Fortification of calcium carbonate or calcium citrate, at concentrations of 20 and 30% RDA in this formula showed a significant difference, which could increase the intensity of the brightness, redness, and yellowish of noodles. Calcium fortification in this sweet potato noodles did not affect the level of hardness, elasticity, stickiness, elongation, and cooking loss. Panelists' assessment of the preference level showed that overall calcium fortified sweet potato noodles were acceptable to the panelists.