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

DITA WIWIN PRADEWI, Dr. Ir. Sri Naruki, M.S

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Tujuan dari penelitian ini adalah untuk membuat mi kering yang memiliki protein tinggi dengan penambahan tepung ikan lele sebagai sumber protein dan mengevaluasi sifat fisik, kimia dan organoleptik mi kering. Mi lele kering dipreparasi dari percampuran terigu, tepung lele, telur, garam, dan air, kemudian diuli dan dicetak menjadi benang mi. Setelah itu, mi dikeringkan pada pengering kabinet dengan suhu 70 0 C selama 3 jam. Rasio tepung terigu dan tepung ikan lele berturut-turut adalah 100:0, 95:5, 90:10 dan 85:15 w/w. Hasil penelitian menunjukan semua parameter fisik, yaitu tensile strenght, dan elongasi menurun dengan meningkatnya tepung lele yang disubtitusi. Namun, tidak ada pengaruh pada kehilangan padatan dan rehidrasi. Kadar abu, protein dan lemak meningkat signifikan dengan semakin banyaknya subtitusi tepung ikan lele, tapi kadar karbohidratnya menurun. Evaluasi organoleptik mengindikasikan bahwa semakin banyaknya subtitusi tepung ikan lele pada mi, menurunkan tingkat penerimaan pada warna, flavor ikan, elastisitas dan keseluruhan penerimaan. Namun, tidak ada perbedaan secara signifikan pada warna, elastisitas dan keseluruhan penerimaan antara mi tanpa penambahan tepung lele dan 5% penambahan tepung lele. Dapat disimpulkan 5% subtitusi tepung ikan lele dianggap sebagai konsentrasi maksimum tepung ikan lele yang dapat diterima sebagai formula pada adonan mi.

The purpose of this research is to produce dry noodles which have high protein content by substitution of catfish flour as protein source and evaluate its physical, chemical and organoleptic characterisations of dry noodles. The noodles were prepared by mixing wheat flour, catfish flour, eggs, salt, and water, then working to get a dough which be molded into noodle threads. After that the noodles were dried in a cabinet dryer at 70 0 C for 3 hours. The ratios of wheat flour to catfish flour were 100:0, 95:5, 90:10 and 85:15 w/w respectively. The results showed all parameters of physical properties, i.e. tensile strength, and elongation were decreased with increasing of catfish flour subtitution. However, there was no influence on weight loss and rehydration. Significant increase of ash, protein and fat contents as the levels of catfish flour increased were obtained, but carbohydrate content was decreased. Evaluation of organoleptic characterisation indicated that higher concentrations of catfish flour in the noodles reduced the acceptance of color, fishy flavor, elasticity, and overall acceptances by panelist. However, there was no significant difference in color, elasticity and overall acceptances between noodles sample without subtitution and with 5% subtitution by catfish flour. There was a conclusion that 5% subtitution by catfish flour was considered to the most acceptable for formulation for dough of noodles.

Kata Kunci : mi, tepung ikan, lele dumbo