PENGARUH PENAMBAHAN CURED EGG YOLK POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MI BASAH DARI TEPUNG UBI JALAR UNGU

MICHELLE CLAUDIA NANDA, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan cured egg yolk powder terhadap karakteristik fisik, kimia, dan sensoris mi basah dari tepung ubi jalar ungu. Penelitian ini terdiri dari tiga perlakuan penambahan cured egg yolk powder 0, 8, dan 16%. Setiap perlakuan dilakukan tiga kali pengulangan terhadap uji karakteristik fisik, kimia, dan sensoris. Data karakteristik fisik dan kimia dianalisis dengan metode one way ANOVA dilanjutkan dengan Duncan’s New Multiple Range Test. Data sensoris dianalisis dengan uji Kruskall Wallis dilanjutkan dengan Mann-Whitney Test. Hasil rerata uji yang berpengaruh nyata (P<0>cured egg yolk powder meliputi hardness 5,76, 3,92, dan 2,69 N; cohesiveness 0,32, 0,28, dan 0,24; adhesiveness 0,61,  0,18, dan 0,30 Nnm; springiness 0,67, 0,57, dan 0,54; gumminess 2,14, 1,21, dan 0,71 N; optimum cooking time 105, 100, dan 90 s; kadar protein 4,37; 5,17; dan 6,00%; dan kadar lemak 0,10, 1,30, dan 3,25%. Penambahan cured egg yolk powder tidak berpengaruh nyata (P>0,05) terhadap cooking loss, water absorption, water holding capacity, warna, kadar air, abu, dan karbohidrat, serta organoleptik. Berdasarkan karakteristik fisik dan kimia serta pertimbangan nilai ekonomi, mi basah dari tepung ubi jalar ungu yang terbaik adalah dengan penambahan cured egg yolk powder 8%. Penambahan cured egg yolk powder 8?pat menurunkan hardness, cohesiveness, adhesiveness, springiness, dan gummines, mempersingkat optimum cooking time, serta meningkatkan kadar protein dan lemak. Konsumsi dari mi basah (100 g) dapat menyumbangkan kebutuhan karbohidrat 14,81%, protein 8,63%, lemak 2,31%, dan kebutuhan energi  harian 10,56%.

This study aimed to determine the effect of adding cured egg yolk powder on the physical, chemical, and sensory characteristics of wet noodles made from purple sweet potato flour. The study consisted of three treatments with the addition of cured egg yolk powder at 0, 8, and 16%. Each treatment was repeated three times for physical, chemical, and sensory quality tests. Data on physical and chemical characteristics were analyzed using one-way ANOVA followed by Duncan's New Multiple Range Test. Sensory data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. The average test results that were significantly affected (P<0>0.05) on cooking loss, water absorption, water holding capacity, color, moisture content, ash, and carbohydrate content, as well as organoleptic properties. Based on the physical and chemical characteristics and economic considerations, the best wet noodles made from purple sweet potato flour were those with an 8?dition of cured egg yolk powder. The addition of 8% cured egg yolk powder reduced hardness, cohesiveness, adhesiveness, springiness, and gumminess, shortened the optimum cooking time, and increased protein and fat content. Consumption of 100 grams of these wet noodles could contribute 14,81% of carbohydrate needs, 8,63% of protein needs, 2,31% of fat needs, and 10,56% of daily energy needs.

Kata Kunci : Cured egg yolk powder, Kualitas mi basah, Tepung ubi jalar ungu (Ipomea batatas L.).