Pengaruh cara pengolahan Instant Starch Noodle dari pati aren terhadap sifat fisikokimia dan sensoris

RAHIM, Abdul, Prof.Dr.Ir. Haryadi, M.App.Sc

2007 | Tesis | S2 Teknologi Hasil Perkebunan

Penelitian ini bertujuan untuk meningkatkan pemanfaatan pati aren dan mendapatkan cara pengolahan instant starch noodle yang optimal dari pati aren. Pada penelitian ini instant starch noodle dibuat dengan cara perajangan, bubur, dan bihun. Tahapan pengolahan dari tiga cara tersebut meliputi penentuan rasio pati/air, lama pengukusan atau pemasakan, dan waktu aging yang optimal. Penentuan rasio pati/air dan lama pengukusan/pemasakan berdasarkan pada derajat kebebasan ikatan antar molekul (gelatinisasi dan retrogradasi) dengan nilai minimal 80% yang sesuai persyaratan mi instan (SNI 01-3551-1994). Sedangkan penentuan waktu aging berdasarkan pada sifat fisik kimia dan uji sensoris instant starch noodle yang dihasilkan. Sifat fisikokimia yang dianalisis meliputi kadar air, derajat kebebasan ikatan antar molekul, kecepatan pemasakan, cooking loss, tensile strength, elongasi, tekstur, dan derajat putih. Hasil penelitian menunjukkan bahwa cara dan kondisi pengolahan instant starch noodle yang dihasilkan dengan cara perajangan yaitu rasio pati aren/air 1:1,4 (b/v), waktu pengukusan 20 menit, dan aging selama 60 menit. Cara bubur yaitu rasio pati aren/air panas 1 : 1,5 (v/v), waktu pemasakan 12 menit, dan aging selama 60 menit, sedangkan cara bihun yaitu rasio pati aren/air 1: 0,9 (b/v), waktu pengukusan 15 menit, dan aging selama 60 menit. Berdasarkan sifat fisik instant starch noodle yang berkaitan derajat instant, maka cara yang terbaik adalah cara bubur karena memberikan waktu pemasakan yang paling singkat yaitu 2,42 menit, diikuti cara perajangan 2,85 menit, dan cara bihun 3,31 menit. Sifat fisikokimia instant starch noodle dengan cara bubur yaitu kadar air 7,62%, derajat kebebasan ikatan antar molekul 82,70%, cooking loss 6,15%, tensile strength 0,053 N, elongasi 7,44%, tekstur 10,27 N, dan derajat putih 76,30. Sedangkan sifat sensoris ketampakan, aroma, tekstur, dan rasa sama instant starch noodle dari pati jagung komersial sebagai pembanding.

This research was objectived to increase use of arenga starch and get optimal processing method of instant starch noodle made of arenga starch. In this research, instant starch noodle was made with cutting, porridge, and bihon methods. Steps of making instant starch noodle with three methods include determination of starch/water ratio, duration of boiling or cooking, and optimal aging time. Starch/water ratio and duration of boiling or cooking was determined based on intermolecule binding freedom leve l (gelatinization and retrogradation) minimal score of 80% according to instant noodle requirement (SNI 01-3551-1994). While, determination of aging time was based on physicochemical and sensory properties for instant starch noodle produced. Physicochemical properties include water content, inter-molecule binding freedom level, coking speed, cooking loss, tensile strength, elongation, texture and white level. Result of the research indicated cutting method was done with starch/water ratio of 1:1.4 (w/v), steaming duration of 20 minute, and aging of 60 minute. Porridge method was done with starch/water ratio of 1:1.5 (v/v), cooking duration of 12 minute, and aging of 60 minute. Bihon method was done with starch/water ratio of 1:0.9 (w/v), steaming duration of 15 minute, and aging of 60 minute. Based on physical properties of instant starch noodle in relation to instant level, the best method is porridge method because this method provided fastest cooking time (2.42 m) followed by cutting method (2.85 m) and bihon method (3.31m). Physicochemical properties of instant starch noodle with porridge method included water content of 7.62%, inter molecule binding freedom level of 82.70%, cooking loss of 6.15%, tensile strength of 0.053N, elongation of 7.44%, texture of 10.27 N and white level of 76.30%. In addition, sensory properties of appearance, aroma texture, and taste were similar to instant noodle made of commercial corn starch as comparative material.

Kata Kunci : Pati Aren, Pengolahan, Instant Starch Noodle, Fisikokimia dan Sensoris, arenga starch, cutting method, porridge method, bihon method, and instant starch noodle.