KARAKTERISASI MI KERING FERMENTASI YANG DITAMBAH DENGAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus)

DYAH AYU KUSUMANINGTYAS, Dr. Ir. Sri Naruki, M.S

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Mi merupakan makanan berbahan dasar terigu yang memiliki kandungan karbohidrat cukup tinggi, namun kandungan proteinnya termasuk rendah. Penambahan (adonan) mi dengan ikan lele dapat menghasilkan kadar protein, sedangkan fermentasi mi merupakan inovasi pembuatan mi yang belum dikembangkan di Indonesia. Tujuan dari penelitian ini adalah mengevaluasi secara fisik, kimia, dan sensoris karakter mi lele yang difermentasi menggunakan bakteri asam laktat. Penelitian ini dilakukan dengan memfermentasi mi yang disubstitusi menggunakan daging ikan lele dumbo yang telah dikeringkan. Berbagai variasi lama waktu fermentasi yang digunakan yaitu 0 jam, 8 jam, 16 jam, dan 24 jam. Dari hasil penelitian menunjukkan bahwa proses fermentasi melemahkan tekstur mi dan warna mi semakin gelap. Mi yang difermentasi lebih rapuh dan mudah patah, selain itu kemuluran mi lebih rendah daripada mi yang tidak difermentasi. Proses fermentasi tidak mempengaruhi komposisi kimia mi, kecuali kadar air dan total asamnya. Makin lama mi difermentasi, meningkatkan kadar air dan total asam mi. Proses fermentasi menghasilkan rasa asam pada mi yang menyebabkan panelis secara umum tidak menyukai mi fermentasi. Meskipun demikian, 30,77% panelis menyukai mi fermentasi 8 jam, 15,38% panelis menyukai mi fermentasi 16 jam, dan 15,38 % panelis menyukai mi fermentasi 24 jam.

Noodle is a wheat-based food that containing high carbohydrate but low in protein. Addition of catfish meat to the dough increase protein content, while fermentation is an innovation in the manufacturing of noodles which has not been developed in Indonesia. The aim of this study was to evaluate the physical, chemical, and sensory characteristics of catfish noodles that were fermented using lactic acid bacteria. The noodles were formulated according to the ratio of wheat flour to catfish flour 95:5 and fermented varies of 0 hour, 8 hours, 16 hours, and 24 hours. The results showed that the fermentation process may soften the texture of noodles and colour of noodles become darken. Fermented noodles were more fragile, easily to be broken, and lowering elongation of fermented noodles. The fermentation process does not affect the chemical composition of the noodles, except the moisture content and total acid. The fermentation process produces lactic acid giving an acid flavour to the noodles. Lengthen the fermentation process, the taste of noodles were more acid which caused the panelists generally do not like fermented noodles. However, there were 30,77% of panelists liked noodles being fermented to 8 hours, 15,38% of panelists liked the noodles being fermented to 16 hours, and 15,38% of panelists liked the noodles being fermented to 24 hours. Keywords : Noodle , ‘Dumbo’ catfish , fermentation , Lactobacillus plantarum

Kata Kunci : Mi, ikan lele dumbo, fermentasi, Lactobacillus plantarum