KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MI BASAH DARI TEPUNG MOCAF (modified cassava flour) DENGAN PENAMBAHAN CURED EGG YOLK POWDER

RO'ISAH ZULFA, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisikokimia dan sensoris mi basah dari tepung mocaf dengan penambahan cured egg yolk powder. Penelitian ini menggunakan tepung mocaf dengan penambahan cured egg yolk powder 0; 8; dan 16%. Masing-masing perlakuan dilakukan tiga kali ulangan terhadap karakteristik fisik, kimia, serta sensoris. Data pengujian fisik dan kimia dianalisis menggunakan One Way ANOVA dilanjutkan dengan Duncan’s New Multiple Range Test. Data uji sensoris dianalisis menggunakan Kruskal Wallis dan dilanjutkan dengan Mann-Whitney Test. Hasil rata-rata uji yang berpengaruh nyata (P<0>0,05) terhadap hardness, cohesiveness, adhesiveness, gumminess, springiness, cooking loss, water holding capacity, warna L* setelah pengukusan, warna L* setelah perebusan, warna a* setelah perebusan, air, aroma, rasa, tekstur, dan keseluruhan. Berdasarkan karakteristik fisik, kimia, sensoris, serta pertimbangan ekonomis mi basah dari tepung mocaf yang terbaik adalah dengan penambahan cured egg yolk powder 8%. Penambahan cured egg yolk powder 8?pat meningkatkan kualitas warna kekuningan dan kemerahan, protein, lemak, dan kesukaan warna. Mi basah (100 g) mengandung energi sebesar 247,31 kkal dan dapat menyumbang 11,50% kebutuhan energi harian.

This study aimed to determine the physicochemical and sensory quality of wet noodles made from mocaf flour with the addition of cured egg yolk powder. The study utilized mocaf flour with additions of cured egg yolk powder at 0%, 8%, and 16%. Each treatment was replicated three times for physical, chemical, and sensory characteristics. Physical and chemical test data were analyzed using One Way ANOVA followed by Duncan's New Multiple Range Test. Sensory evaluation data were analyzed using Kruskal-Wallis followed by Mann-Whitney Test. The average results of significant effects (P<0>0,05) on hardness, cohesiveness, adhesiveness, gumminess, springiness, cooking loss, water holding capacity, L* color values after steaming, L* color values after boiling, a* color values after boiling, moisture, aroma, taste, texture, and overall acceptance. Based on the physical, chemical, and sensory characteristics, as well as economic considerations, the optimal formulation for wet noodles made from mocaf flour was found to be with 8% cured egg yolk powder. The addition of 8% cured egg yolk powder enhanced the yellowish and reddish color tones, protein and fat contents, and color liking scores. A serving (100 g) of these wet noodles contains approximately 247,31 kcal, contributing to 11,50% of daily energy requirements.

Kata Kunci : Cured egg yolk powder, Mi basah, Tepung mocaf