PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK ORGANOLEPTIK NILAI GIZI DAN KARAKTERISTIK FISIK MIE BASAH DENGAN SUBTITUSI TEPUNG UBI KAYU YANG DIFERMENTASI (Manihot esculenta crantz)

Abstract

ABSTRACT The aim of this research was to study the effect of formulation seaweed flour and fermented cassava flour on the organoleptic characteristics, nutritional value and physical characteristics of wet noodles. This study used a completely randomized factorial design. The first factor is the formulation of seaweed flour 5%, 10%, 15%. The second factor is the formulation of fermented cassava flour 30% and 20%. The observation variable research were organoleptic test (color, aroma, taste and texture), nutritional value and physical characteristics (water absorption and development power) of wet noodles. Organoleptic assessment results were analyzed statistically used Analysis of Variance (ANOVA). The results showed that the formulation of seaweed flour was highly significant on the color, taste and texture of wet noodles. Formulation fermented cassava flour and interactions between seaweed flour and fermented cassava flour did not significantly affect the ratings of organoleptic wet noodle. Formulation 5% seaweed flour and fermented cassava flour 30% (R1K1) is the best treatment based on the results of organoleptic test. The nutritional value of wet noodles best treatment (R1K1) include 34.20% water content, ash content 2.19%, fat content 1.04%, protein content 8.86% and carbohydrate content of 53.35%. The physical characteristics of a wet noodle best treatment (R1K1) include water absorption 111.172%, power development 22.22%. Based on the research results, it can be concluded that the wet noodles product formulation of seaweed flour and fermented cassava flour can be accepted (like) by the panelists and have met SNI standards. Keywords: wet noodle, seaweed flour, fermented cassava flour. ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung ubi kayu fermentasi dan tepung rumput laut terhadap karakteristik organoleptik, nilai gizi dan karakteristik fisik mie basah. Penelitian ini menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah formulasi rumput laut 5%, 10%, 15%. Faktor kedua adalah formulasi tepung ubi kayu fermentasi 30% dan 20%. Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi dan karakteristik fisik (daya serap air dan daya kembang) mie basah. Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung rumput laut berpengaruh sangat nyata terhadap warna, rasa dan tekstur mie basah. Formulasi tepung ubi kayu fermentasi dan interaksi antara tepung rumput laut dan tepung ubi kayu fermentasi tidak berpengaruh nyata terhadap penilaian oganoleptik mie basah. Formulasi tepung rumput laut 5% dan tepung ubi kayu fermentasi 30% (R1K1) merupakan perlakuan terpilih berdasarkan hasil uji organoleptik warna 3,41 (agak suka), tekstur 3,10 (agak suka), rasa 3,07(agak suka), aroma 3,10 (agak suka). Nilai gizi mie basah perlakuan terpilih (R1K1) meliputi kadar air 34,20%, abu 2,19%, lemak 1,04%, protein 8,86% dan karbohidrat 53,35%. Karakteristik fisik mie basah perlakuan terpilih (R1K1) meliputi daya serap air 111,172%, daya pengembangan 22,22%. Berdasarkan hasil penelitian, produk mie basahformulasi tepung ubi kayu fermentasi 30% dan tepung rumput laut 5% (R1K1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar nilai gizi SNI. Kata kunci: mie basah, tepung rumput laut, tepung ubi kayu fermentasi.