Mutu Mi Kering Berbumbu dari Tepung Rumput Laut (Gracilaria sp.) dan Tepung Ganyong (Canna edulis Ker.)

Abstract

Mi kering merupakan produk makanan instan yang dikemas dalam bentuk kering dan banyak disukai oleh masyarakat Indonesia. Tepung rumput laut pada mi diharapkan dapat meningkatkan kandungan serat, sedangkan substitusi tepung ganyong diharapkan dapat meningkatkan kandungan karbohidrat. Penelitian bertujuan untuk menentukan formula terbaik mi Gracilaria ganyong. Rancangan percobaan dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan empat formula konsentrasi tepung Gracilaria sp. dan tepung ganyong (P0, P1, P2, dan P3). Hasil analisis ragam yang memiliki pengaruh nyata, dilakukan uji lanjut Duncan. Parameter uji yang dilakukan meliputi analisis waktu pemasakan, susut masak, elongasi, nilai aktivitas air (aw), kadar abu, kadar air, karbohidrat, lemak total, kadar protein, dan serat pangan. Penentuan formula terbaik dilakukan menggunakan metode Bayes. Hasil penelitian menunjukkan bahwa formula P1 merupakan formula terbaik dengan waktu pemasakan selama 8,67 menit, elongasi sebesar 26%, karbohidrat 87,70%, dan kadar serat pangan sebesar 1,91%. Formula terpilih selanjutnya dilakukan uji kapang, bilangan asam, dan kadar abu tak larut asam.

Dried noodles were an instant food product packaged in dry form and were much liked by Indonesian people. The seaweed flour in the noodles was expected to increased the fiber content, while the substitution of canna flour was expected to increased the carbohydrate content. The research aims to determine the best formula for Gracilaria ganyong noodles. The experimental designed was carried out using a Completely Randomized Design (CRD) with four Gracilaria sp flour concentration formulas and canna flour (P0, P1, P2, and P3). The results of the analysis of variance that had a real influence were carried out by Duncan's further test. The test parameters carried out include analysis of cooking time, cooking loss, elongation, water activity (aw), ash content, moisture content, carbohydrates, total fat, protein content and dietary fiber. Determination of the best formula was carried out using the Bayes method. The research results showed that formula P1 was the best formula with a cooking time of 8,67 minutes, elongation of 26%, carbohydrates of 87,70%, and dietary fiber content of 1,91%. The selected formulation then tested for mold, acid number and acid insoluble ash content.