KARAKTERISTIK MI KERING DENGAN SUBSITUSI TEPUNG RUMPUT LAUT Gracilaria spp.

Abstract

Dry noodles is one of favorite food that made from wheat dough. Indonesia's dependence on wheat imports must be reduced by looking for local substitutes that have high nutritional value. This study aimed to investigate the effect of Gracilaria spp seaweed flour substitution on the dry noodles characteristics. This research was conducted by substituting the Gracilaria spp seaweed flour 0, 5, 10, 15, 20 and 25% in the manufacture of dry noodles. The analysis carried out on dry noodles was chemical composition, physical properties and organoleptic characteristics. The results showed that the best treatment for seaweed flour substitution was in treatment A with the addition of 5% seaweed flour Gracilaria spp. The chemical composition and physical properties of treatment A were water content 6.30%, protein content 12.48%, fat content 0.59%, ash content 2.61%, fiber content 0.37%, cooking time 203 seconds, cooking loss 7.34% and water absorption capacity of 93.08%. The organoleptic values of treatment A were color 4.53 (like), flavor 4.80 (like), texture 5.30 (like) and taste 5.23 (like).