Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

*Evajune Widiyawati  -  Program Studi Pendidikan Kesejahterahan Keluarga, Program Pascasarjana, Universitas Negeri Yogyakarta, Yogyakarta, Indonesia
Kokom Komariah  -  Program Studi Pendidikan Kesejahterahan Keluarga, Program Pascasarjana, Universitas Negeri Yogyakarta, Yogyakarta, Indonesia
Received: 9 Sep 2019; Revised: 2 Mar 2020; Accepted: 25 Apr 2020; Published: 10 May 2020; Available online: 10 May 2020.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Article Info
Section: Catatan Penelitian (Research Note)
Language: ID
Statistics: 241 284
Abstract

Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.

Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient Substitution

Abstract

This study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

Keywords: mie; lidi; talas; formula; kesukaan; noodle; taro; stick; formula; preference

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