PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP PENIALAIAN ORGANOLEPTIK MIE WIKAU MAOMBO

Shintya Maslin, Sri Wahyuni, Ansharullah Ansharullah

Abstract



ABSTRACT
The purpose of this study was to analyze the effect of the addition of seaweed slurry and xanthan gum on the
organoleptic assessment of wikau maombo noodles.The study used a completely randomized design (CRD) with
six treatments of combination of wikau maombo flour, seaweed, and xanthan gum (wikau maombo flour : wheat
flour : seaweed : xanthan gum) M1=60% : 37% : 2% : 1%, M2=60% : 35% : 4% : 1%, M3= 60% : 33% : 6% : 1%,
M4= 60% : 31% : 8% : 1%, M5= 60% : 29% : 10% : 1%, and M6= 98% : 2%.The organoleptic assessment results
show that in the aspects of color, aroma, taste, and texture, the best treatment was obtained at M1 with a score of
4.68 (really like) in color quality rating, 4.70 (really like) in aroma, 4.56 (really like) in taste, and 4.63 (really like) in
texture. Meanwhile, the sensory test results show that the best treatment was obtained at M1, which had a yellowwhite

color, interesting aroma, and chewy texture. Therefore, it can be concluded that the addition of seaweed
slurry and xanthan gum had a significant effect on the organoleptic assessment of wikau maombo noodles.
 
Keywords: Wikau maombo, seaweed, organoleptic, wet noodle.
 
ABSTRAK  
Tujuan penelitian ini untuk menentukan pengaruh penambahan bubur rumput laut dan xanthan gum
terhadap penilaian organoleptik mie wikau maombo. Rancangan percobaan yang digunakan dalam penelitian ini
adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan yang merupakan kombinasi proporsi antara tepung
wikau maombo, rumput laut dan xanthan gum (tepung wikau maombo : terigu : rumput laut : xanthan gum )M1=
60% : 37% : 2% :  1%, M2= 60% : 35% : 4% : 1%, M3= 60% : 33% : 6% : 1%, M4= 60% : 31% : 8% : 1% , M5=
60% : 29% : 10% : 1%, M6= 98% : 2%.  Hasil penilaian organoleptik menunjukkan penilaian hedonik warna,
aroma, rasa dan tekstur, perlakuan terbaik diperoleh pada perlakuan M1 = (60 g wikau maombo, 37 g terigu , 2 g
rumput laut  dan 1 g xhantan gum) dengan nilai organoleptik warna 4,68 (sangat suka), aroma 4,70 (sangat suka),
rasa 4,56 (sangat suka) dan tekstur 4,63 (sangat suka). Hasil penilaian uji sensorik warna, aroma dan tekstur
menunjukkan penilaian terbaik diperoleh pada perlakuan M1 dengan penilaian organoleptik warna mendapatkan
kualifikasi (putih kekuningan), aroma (menarik) dan tekstur (kenyal). Sehingga dapat disimpulkan bahwa
Penambahan bubur rumput laut dan xanthan gum berpengaruh sangat nyata terhadap penilaian organoleptik
produk mie basah wikau maombo.

Kata Kunci : Wikau maombo, rumput laut, organoleptik, mie basah.

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