Formulasi Mi Instan Kluwek dengan Substitusi Tepung Komposit Sagu–Kacang Bambara yang Berpotensi Klaim Sumber Serat

Abstract

Tingginya konsumsi mi instan di Indonesia yang belum diimbangi dengan kandungan serat yang memadai mendorong pengembangan produk mi berbasis pangan lokal yang lebih bergizi. Penelitian ini bertujuan mengembangkan formulasi mi instan kluwek dengan substitusi tepung komposit sagu–kacang bambara sebagai sumber serat serta mengevaluasi karakteristik fisik, kimia, dan sensori produk. Penelitian menggunakan rancangan acak lengkap satu faktor dengan empat formulasi yang mengandung tepung komposit sagu–kacang bambara sebanyak 0%, 12%, 24%, dan 36%. Parameter yang dianalisis meliputi karakteristik fisik (warna), kimia (kadar air, abu, protein, lemak, karbohidrat, energi, serat pangan, dan natrium), serta sensori menggunakan uji afektif dan deskriptif. Data dianalisis menggunakan One-Way ANOVA yang dilanjutkan dengan uji Duncan (p<0,05), sedangkan kadar natrium dibandingkan menggunakan independent t-test. Hasil penelitian menunjukkan bahwa substitusi tepung komposit sagu–kacang bambara berpengaruh nyata terhadap karakteristik fisik, kimia, dan sebagian atribut sensori mi instan kluwek. Formulasi F2 dengan substitusi tepung komposit sebesar 24% ditetapkan sebagai formula terpilih. Setiap takaran saji 75 g memberikan kontribusi terhadap Acuan Label Gizi sebesar 10,30% energi, 14,32% protein, 34,48% serat, dan 47,93% natrium. Mi instan kluwek formulasi F2 berpotensi menjadi alternatif mi instan sumber serat dengan kandungan natrium lebih rendah dibandingkan mi instan komersial berbahan tepung terigu.

The high consumption of instant noodles in Indonesia, coupled with their generally low dietary fiber content, highlights the need for the development of more nutritious instant noodle products based on local food resources. This study aimed to develop kluwek instant noodles substituted with sago–Bambara groundnut composite flour as a source of dietary fiber and to evaluate their physical, chemical, and sensory characteristics. A completely randomized design with one factor was employed using four formulations containing 0%, 12%, 24%, and 36% sago–Bambara groundnut composite flour. The evaluated parameters included physical characteristics (color), chemical composition (moisture, ash, protein, fat, carbohydrate, energy, dietary fiber, and sodium), and sensory properties assessed by affective dan descriptive test. Data were analyzed using one-way ANOVA followed by Duncan's multiple range test (p<0.05), while sodium content was compared using an independent t-test. The results showed that substitution with sago–Bambara groundnut composite flour significantly affected the physical, chemical, and several sensory characteristics of the kluwek instant noodles. Formulation F2 containing 24% composite flour was selected as the optimum formulation. One serving (75 g) contributed 10.30% of the Daily Reference Intake for energy, 14.32% for protein, 34.48% for dietary fiber, and 47.93% for sodium. Therefore, F2 has the potential to serve as a high-fiber instant noodle alternative with lower sodium content than commercial wheat-based instant noodles.