Formula Mi Kering Sagu (Metroxylon sp.) dengan Penambahan Gracilaria sp. dan Kunyit (Curcuma longa Linn.) sebagai Pewarna Alami

Abstract

Mi kering merupakan salah satu produk makanan cepat saji yang banyak digemari masyarakat. Mi kering dibuat dengan bahan-bahan pangan lokal di antaranya tepung sagu sebagai sumber karbohidrat, tepung Gracilaria sp., sebagai sumber serat dan penambahan tepung kunyit untuk memberikan warna mi yang menarik. Pembuatan mi dilakukan dengan rancangan acak lengkap (RAL) menggunakan empat formula (F0, F1, F2 dan F3) dengan tujuan mendapatkan formula terbaik berdasarkan analisis fisik, kimia dan sensori mi. analisis yang dilakukan mencakup analisis waktu pemasakan mi, susut masak, elongasi, rehidrasi, aktivitas air, warna, sensori, kadar air, abu, protein, lemak, karbohidrat dan serat. Analisis dilakukan dengan bantuan aplikasi Excel dan SPSS serta penentuan formula terpilih menggunakan metode Bayes. Berdasarkan hasil analisis penelitian, formula terpilih ditunjukkan pada formula dengan penambahan tepung rumput laut Gracilaria sp. sebesar 5% (F1) dengan skala hedonik netral, lama pemasakan 390 detik dan tergolong sebagai produk pangan tinggi serat pangan.

Dry noodles are one of the fast food products that are widely favored by the public. Dry noodles are made with local food ingredients including sago flour as a source of carbohydrates, Gracilaria sp. flour, as a source of fiber and the addition of turmeric flour to give the noodles an attractive color. The noodles were made using a Completely Randomized Design (CRD) using four formula (F0, F1, F2 and F3) with the aim of obtaining the best formula based on physical, chemical and sensory analysis of the noodles. The analysis carried out included analysis of noodle cooking time, cooking loss, elongation, rehydration, water activity, color, sensory, water content, ash, protein, fat, carbohydrates and fiber. The analysis was carried out with the help of Excel and SPSS applications and the determination of the selected formula using the Bayes method. Based on the results of the research analysis, the selected formula was shown in the formula with the addition of Gracilaria sp. seaweed flour of 5% (F1) with a neutral hedonic scale, a cooking time of 390 seconds and was classified as a high-fiber food product.