UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii)

Maharani Maharani, Tamrin Tamrin, Kobajashi Togo Isamu

Abstract


ABSTRACT
This research aimed to study the effect of fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional value of wet noodles. This research used a completely randomized design with a formulation of fermented cassava flour and anchovy flour M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), and M4 (70:29,3:0,7). The observed variables were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, developing power, and breaking power) and nutritional value (water, ash, protein, fat, and fiber contents). Organoleptic assessment results were analyzed statistically using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour was highly significant (P <0.05) on the organoleptic color, aroma, taste, and texture. The most preferred wet noodles on the organoleptic test were the M1 formulation (85% wheat flour, 14,9% fermented cassava flour, and 0,1% anchovy flour) with organoleptic scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), flavor 3.25 (slightly like), and 3.00 (slightly like), respectively. The preferred wet noodle contained 11.44% water, 3.43% ash, 2.96% protein, 3.09% fat, and 12.25% crude fiber. It can be concluded that the wet noodle product formulation of fermented cassava flour and anchovy flour can be accepted (like) by the panelists but the protein and water contents did not meet the national standard.
Keywords: wet noodle, fermented wood cassava flour, anchovy flour
ABSTRAK
Tujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.


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