Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna

*Meda Canti  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Ivana Fransiska  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Diana Lestari  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Received: 18 Dec 2019; Revised: 1 May 2020; Accepted: 7 Sep 2020; Published: 6 Dec 2020; Available online: 6 Dec 2020.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Abstract

Abstrak

Mi kering merupakan produk yang digemari oleh masyarakat Indonesia. Hal ini menyebabkan penggunaan tepung terigu dan impor gandum meningkat. Oleh karena itu perlu adanya bahan untuk substitusi tepung terigu, yaitu dengan labu kuning dan ikan tuna.Tujuan dari penelitian ini untuk mensubstitusi sebagian tepung terigu dengan tepung labu kuning dan tepung ikan tuna terhadap sifat sensoris, fisik, dan kimia mi kering yang dihasilkan. Formulasi mi kering dibuat dengan rasio tepung terigu:tepung labu kuning: 100:0; 90:10; 80:20; 70:30; 60:40 dan tepung ikan tuna sebanyak 0–25%, serta analisis mi kering meliputi sensori, fisik, kimia. Hasil penelitian menunjukkan bahwa mi kering yang masih dapat diterima panelis, yaitu mi kering dengan rasio 80:20(tepung terigu:tepung labu kuning) dan penambahan tepung ikan tuna sampai dengan 20%. Penambahan tepung ikan tuna sebesar 10-25% pada mi kering dapat meningkatkan daya serap air, tingkat pengembangan, cooking loss, dan menurunkan nilai kekerasan sertatensile strength. Mi kering dengan penambahan tepung ikan tuna hingga 20% mampu meningkatkan kandungan protein hingga 2,53 kali dibandingkan mi kering kontrol (tanpa penambahan tepung ikan tuna) dengan kadar protein sebesar 23,74% db. Kesimpulannya, penggunaan tepung ikan tuna sebagai sumber protein pada mi kering dapat dilakukan sampai dengan 20%.

Dry Noodles Characteristics of Substitution Wheat Flour with Pumpkin and Tuna Flour

Abstract

Dry noodles are a product that is favored by the most people in Indonesia. That causes the use of wheat flour and wheat imports to increase. Therefore it is necessary to have materials to substitute wheat flour, namely with pumpkin and tuna.The purpose of this study was to determine the partial substitution of wheat flour with pumpkin and tuna flour on the sensory, physical, and chemical properties of the dried noodles produced. The stages of the research included the making of pumpkin and tuna flour, dry noodles formulation with the ratio of wheat flour: pumpkin flour of 100:0, 90:10, 80:20, 70:30, 60:40, and tuna flour at the concentration of 0–25%. The analysis of dried noodles was sensory, physical, chemical. The results showed that dry noodles were still acceptable to panelists, namely dry noodles with a ratio of 80:20 (wheat flour: pumpkin flour) and the addition of tuna flour up to 20%. The addition of tuna flour by 10-25% to dry noodles couldincrease water absorption, expansion ratio, cooking loss, and reduce the value of hardness and tensile strength. Dry noodles with the addition of tuna flour up to 20% could increase protein content up to 2.53 times compared to dry noodles control (without tuna fish flour) with 23.74% db. As conclusion, the use of tuna flour as a protein source in dried noodles could be done up to 20%.

 


Keywords: dried noodles, protein, tuna flour, pumpkin flour

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