Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis): Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

Abstrak

Bahasa Indonesia

Indonesia merupakan salah satu negara dengan konsumsi mi instan terbesar. Permintaan impor gandum meningkat seiring dengan meningkatnya konsumsi mi berbahan tepung terigu. Tepung sagu direkomendasikan untuk digunakan sebagai bahan baku mi. Kandungan gizi ikan dapat meningkatkan nilai gizi produk mi. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan cakalang yang optimal untuk mi kering berbahan tepung sagu berdasarkan karakteristik kecerahan dan kesukaan konsumen. Mi kering berbahan dasar sagu terdiri dari lima perlakuan, yaitu kontrol, tepung ikan cakalang 2, 4, 6, dan 8%. Parameter yang dianalisis meliputi lightness dan organoleptik. Perlakuan terbaik kemudian dianalisis kadar protein, abu, dan mikrostruktur. Penambahan tepung ikan cakalang memberikan pengaruh yang nyata (p<0,05) terhadap parameter lightness, aroma, dan keseluruhan. Lightness, aroma, dan nilai keseluruhan mi tepung ikan cakalang 8% lebih baik dibandingkan dengan kontrol dan perlakuan lainnya. Mi kering dengan penambahan tepung ikan cakalang 8% memiliki aroma harum, warna agak kurang bening, rasa mi enak, dan tekstur mendekati kenyal sehingga masih dapat diterima panelis. Perlakuan mi dengan penambahan tepung ikan cakalang 8% menghasilkan kadar protein tinggi, yaitu 5,56% (bk) dan kadar abu 1,12% (bk). Mi dengan penambahan tepung ikan cakalang 8% memiliki butiran elips agak terpotong, sedangkan mi gandum memiliki butiran elips.

Inggris

Indonesia is one of the countries with the largest consumption of instant noodles. The demand for wheat imports has increased along with the increased consumption of noodles made from wheat flour. Sago flour is recommended for use as a raw material for noodles. The nutritional content of fish can increase the nutritional value of noodle products. This study aimed to determine the optimal concentration of skipjack tuna flour for sago flour-based dry noodles based on their lightness value and consumer preferences. The study included five treatments for sago-based dry noodles: control, skipjack tuna flour 2, 4, 6, and 8%. Dry noodles were then analyzed for lightness value and organoleptic. The best treatment then analyzed chemical composition (protein and ash content) and microstructure. The addition of skipjack tuna flour had a significant effect (p<0.05) on the lightness, aroma, and overall parameters. The lightness, aroma, and overall value of the 8% skipjack tuna flour were better than the control and other treatment noodles. Dry noodles with the addition of 8% skipjack tuna flour had a fragrant aroma, slightly less clear color, a delicious noodle taste, and a texture close to chewy; therefore, it was still acceptable to panelists. The noodle treatment with the incorporation of 8% skipjack tuna flour produced a high protein content of 5.56% (dw) and ash content of 1.12% (dw). Noodles with skipjack tuna flour (8%) have slightly truncated elliptical granules, and wheat noodles have elliptical granules.

Kata kunci

• ash content
• fish-based protein
• fortification
• lightness value
• microstructure
• fortifikasi
• kadar abu
• mikrostruktur
• nilai kecerahan
• protein berbasis ikan