UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii)

Abstract

ABSTRACTThe purpose of this study was to determine the effect of fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional values of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, fermented cassava flour, and anchovy flour of M1 (85:14.9:0,1), M2 (80:19.7:0,3), M3 (75:24.5:0,5), M4 (70:29.3:0.7). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, swelling power, and breaking power), and nutritional values (moisture, ash, protein, fat, and fiber contents). Organoleptic assessment data were statistically analyzed using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour had a very significant effect (P 0.05) on the organoleptic test of color, aroma, taste, and texture. The selected wet noodles based on the organoleptic assessment were the M1 formulation (formulation of 85% wheat flour, 14.9% fermented cassava flour, and 0.1% anchovy flour) with assessment scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), 3.25 (slightly like), and 3.00 (slightly like, respectively). The nutritional values of the best wet noodle products included 11.44% moisture content, 3.43% ash content, 2.96% protein content, 3.09% fat content, and 12.25% crude fiber content. The results show that the wet noodle products formulated from fermented cassava flour and anchovy flour were accepted (preferred) by the panelists and had protein and moisture contents that did not meet the national standards.Keywords: wet noodle, fermented cassava flour, anchovy flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, karakteristik fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.Kata kunci: mie basah, tepung ubi kayu fermentasi, tepung ikan teri