KAJIAN SUBTITUSI BUBUR RUMPUT LAUT TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI PRODUK MIE SAGUBA (SAGU DAN UBI JALAR ORANGE)

Abstract

ABSTRACT The purpose of this study was to determine the percentage of sago flour, sweet potato orange, wheat flour and seaweed porridge in the production of noodles. This research used Completely Randomized Design with the formulationnamely: P1 = Sago Flour 30 g, sweet potato flour, orange 35 g, wheat flour 15 g and seaweed porridge 30 g: P2 = 30g sagoflour, sweet potato orange 35 g, wheat flour 10 g, and seaweed porridge 25: P3 = Sago flour 30 g, sweet potato 35 g, 20 gflour, 20 g seaweed porridge: P4 = 35g sago flour, orange sweet potato 30 g, Wheat flour 20 g, seaweed porridge 15: P5 =Sago flour 30 g, sweet potato 35 g, 25 g flour and seaweed porridge. The results showed that the selected organolepticassessment by panelists was found in the composition of 30 g of sago flour, 35 g of orange sweet potato, 15 g of wheat flourand 20 g of seaweed porridge with score of 4.72% (preferred), 3.97%, 3.97% texture (preferred), 3.98% taste (preferred)and nutritional value: water content 46.61 (% bb) and, ash content 1.08 (% bb), fat content 1.42 (% bk), protein content 5.88(% bk), glucose levels 35.43 (% bk) and crude fiber 3.03 (% bb). The results showed that saguba noodle products (sago andsweet potato people) substitution of seaweed porridge was favored and accepted by consumers so it is expected to be a lowgluten noodle product.Keywords: Saguba noodles, orange sweet potato, Nutritional value ABSTRAK Tujuan penelitian ini adalah untuk menentukan presentase tepung sagu, ubi jalar orange, tepung terigu dan buburrumput laut yang tepat dalam pembuatan mie. Penelitian ini menggunakan Rancangan Acak Lengkap dengan formulasi yaitu: P1 = Tepung sagu 30 g, tepung ubi jalar orange 35 g tepung terigu 15 g, dan bubur rumput laut 30 g, P2 = Tepungsagu 30 g, ubi jalar orange 35 g, tepung terigu 10 g, dan bubur rumput laut 25, P3 = Tepung sagu 30 g, ubi jalar orange 35g, tepung tergu 20 g, dan bubur rumut 20 g, P4 = Tepung sagu 35 g, ubi jalar orange 30 g, tepung terigu 20 g, buburrumput laut 15 P5 = Tepung sagu 30 g, ubi jalar orange 35 g, tepung terigu 25 g dan bubur rumput laut. Hasil penelitianmenunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada komposisi 30 g tepung sagu, 35 g ubi jalarorange, 15 g tepung terigu dan 20 g bubur rumput laut dengan skor penilaian terhadap warna 4.72% (Disukai), aroma 3.97%(Disukai), tekstur 3.97% (Disukai), rasa 3,98% (Disukai) dan nilai gizi: kadar air 46.61 (%bb) dan, kadar abu 1.08 (%bb),kadar lemak 1.42 (%bk), kadar protein 5.88 (%bk), kadar glukosa 35.43 (%bk) dan serat kasar 3.03 (%bb). Hasil penelitianmenunjukan bahwa produk mie saguba (sagu dan ubi jalar orang) subtitusi bubur rumput laut disukai dan diterima olehkonsumen sehingga diharapkan dapat menjadi produk mie sehat rendah gluten. Kata kunci: Mie Saguba, Ubi jalar orange, Nilai gizi