PENGKAYAAN PROTEIN MI KERING DENGAN SUBSTITUSI MODIFIED CASSAVA FLOUR MENGGUNAKAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

ANISA DIAN SAFITRI, Prof. Dr. Ir. Sutardi, M.App. Sc.

2013 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Tujuan penelitian adalah untuk memperkaya kadar protein mi kering dengan substitusi modified cassava flour menggunakan tepung kacang merah (Phaseolus vulgaris L.). Untuk kontrol, mi dibuat tanpa penambahan tepung kacang merah dengan perbandingan campuran antara mocaf dan terigu berturut-turut 37,5 : 62,5. Selanjutnya mi dibuat dengan variasi penambahan tepung kacang merah sebanyak 7%, 10%, 13%, dan 16% terhadap bobot total adonan. Karakteristik fisik mi kering yang diteliti pada penelitian ini meliputi cooking time, kehilangan padatan akibat pemasakan, rehidrasi, rasio pengembangan, tensile strength, elongasi, dan kuat patah. Sedangkan karakteristik inderawi mi kering yang diuji meliputi kesukaan dan pembedaan. Kemudian dilakukan analisis karakteristik kimia terhadap mi kering yang disukai panelis. Hasil penelitian menunjukkan bahwa makin banyak tepung kacang merah ditambahkan pada pembuatan mi kering maka cooking time, kehilangan padatan akibat pemasakan, tensile strength, dan kuat patah meningkat, sedangkan rehidrasi, rasio pengembangan dan elongasi mi kering turun. Mi kering dengan penambahan 13% tepung kacang merah adalah yang paling disukai panelis dan kandungan protein mi kering naik sebesar 1,8 kali dengan kadar protein sebesar 15,24% db.

The purpose of this study was enriching protein content of dry noodle with modified cassava flour substitution using kidney bean (Phaseolus vulgaris L.) flour. For control, noodle was made without adding kidney bean flour with ratio of modified cassava flour (mocaf) and wheat flour as following 37,5: 62,5. And then, noodle was made with increasing variations of kidney bean flour at the rate of 7%, 10%, 13 % and 16% of the sum of mixture weight. Physical characteristics of dry noodle investigated in this study were cooking time, cooking loss, rehidration, expansion ratio, tensile strength, elongation and strenght-break. Organoleptic characteristics were studied by hedonic and different test. Noodle products preferred by panelists were then analyzed for the chemichal characteristic. The result of the study showed that the more kidney bean flour added in the dry noodle making, cooking time, cooking loss, tensile strength, and strengthbreak increased meanwhile rehidration, expansion ratio and elongation reduced. Dry noodle with kidney bean flour adding up to 13% was the noodle the panelists like the most and the protein content of dry noodle increased up to 1,8 times with protein amount up to 15,24% db.

Kata Kunci : mi kering, modified cassava flour, tepung kacang merah, pengkayaan protein