Pembuatan Mie Kering Dari Tepung Talas (Xanthosoma Sagittifolium) Dengan Penambahan Karagenan Dan Telur

Abstract

Umbi talas dapat diolah menjadi tepung sebagai bahan baku dalam pembuatan mie kering. Akan tetapi, mie kering tepung umbi talas cenderung memiliki tekstur kurang bagus dan mudah putus. Oleh karena itu diperlukan modifikasi penambahan hidrokoloid dan telur sehingga diharapkan menghasilkan mie yang kenyal, tekstur tidak mudah putus dan dapat mempertahankan kadar air lebih baik lagi. Penelitian dilakukan menggunakan  Rancangan Acak Lengkap (RAL) faktorial pola 3 x 3 yang terdiri dari 2 faktor yaitu konsentrasi karagenan (K): 0,75%, 1% dan 1,25%  serta faktor konsentrasi telur (T): 20%, 25% dan 30%. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bahwa konsentrasi karagenan berpengaruh sangat nyata (P ≤ 0,01) terhadap warna, rasa, tekstur, dan cooking loss mie kering. Penambahan konsentrasi karagenan yang tinggi meningkatkan preferensi panelis terhadap warna, rasa, dan tekstur mie kering. Konsentrasi telur berpengaruh sangat nyata terhadap warna, rasa, aroma, tekstur, kadar air, cooking time, cooking loss, dan daya serap air mie kering. Penambahan konsentrasi telur yang tinggi meningkatkan hedonik warna, rasa, tekstur mie kering serta kadar air dan cooking time, tetapi aroma yang lebih disukai panelis yaitu mie kering dengan konsentrasi telur 25%. Adapun Interaksi antara konsentrasi karagenan dan konsentrasi telur berpengaruh sangat nyata terhadap warna, rasa, tekstur, cooking loss dan daya serap air mie kering. Mie kering dengan perlakuan terbaik terdapat pada kombinasi perlakuan konsentrasi karagenan 1,25% dengan konsentrasi telur 25% (K3T2), yang mana memiliki skor warna 3,05 (netral), rasa 3,56 (suka), aroma 4,04 (suka), tekstur 3,69 (suka) kadar air 9,74%; abu 1,84%; protein 5,02%; lemak 4,43%; serat kasar 1,98%; karbohidrat 77,10%; cooking time 5,50%; cooking loss 16,56% dan daya serap air 39,93%. Taro tubers can be processed into flour as a raw material of dry noodles. Will, dry noodle flour taro tuber has a less good texture and easy to break. Therefore it is necessary to modify the hydrocolloids and eggs are expected to produce a chewy noodles, texture is not easily broken and can maintain water content better. The research was conducted by using Completely Randomized Design (CRD) which consisted of 2 factors: carrageenan concentration (K): 0.75%, 1% and 1.25% and egg concentration (T): 20% 25% and 30%. Repetition was done 3 times to produce 27 units of experiment. The results showed very significant concentrations of carrageenan (P ≤ 0.01) to the color, taste, texture, and loss of dry noodle dishes. The addition of high carrageenan concentrations to the panelists on the color, taste, and texture of dry noodles. The concentration of eggs is very strong against color, flavor, aroma, texture, air content, cooking time, thirst cooking, and water absorption ability of dry noodles. The addition of high egg concentration increased the color hedonic, flavor, dry noodle texture as well as air content and cooking time, preferably panelist aroma of dry noodles with 25% egg concentration. Material The interaction between carrageenan concentrations and egg concentrations was very marked for the color, taste, texture, warmth and absorption of dry noodle water. Dry noodles with excellent treatment on combination of carrageenan 1.25% therapy with 25% egg concentration (K3T2), which ha a color score of 3.05 (neutral), taste of 3.56 (likes), aroma 4.04 (like) Texture 3.69 (likes) moisture content 9.74%; Ash 1.84%; Protein 5.02%; Fat 4.43%; Crude fiber 1.98%; Carbohydrate 77.10%; Cooking time 5.50%; Loss of cooking 16.56% and air absorption 39.93%.