Diversifikasi Olahan MOCAF menjadi Bihun Siap Saji dengan Aplikasi Proses Termal Microwave dan Heat Steaming

Abstract

MOCAF (Modified Cassava Flour) noodle, locally known as mie lethek, is a starch-based local food product with high economic potential. However, its traditional dry form requires time-consuming rehydration and cooking prior to consumption, making it impractical for modern consumers. This study aimed to formulate a seasoning for MOCAF starch-based noodle ready-to-eat (RTE), characterize its sensory and microbiological quality under microwave and heat steaming processing, and determine the best thermal processing technology. A descriptive factorial design with two factors was applied: thermal processing technology (microwave 2 min, microwave 3 min, steaming 15 min, steaming 20 min) and storage temperature (room temperature ±24°C and refrigerator ±4°C). Microbiological analysis was conducted on days 0, 2, 4, and 6, while sensory evaluation assessed texture attributes using a 1–5 acceptance scale by 30 semi-trained panelists. Seasoning screening results showed that formulation B4 using commercial beef seasoning achieved the highest overall liking score (5.5 on a 1--7 scale), followed closely by formulations B2 and B3 (5.4 each). Sensory evaluation revealed that heat steaming for 20 minutes produced the best overall acceptance (scale 4) and the highest De Garmo effectiveness value of 0.8125. Microbiological analysis showed that all treatments stored at refrigerator temperature maintained Total Plate Count values below SNI 3742:2019 limits throughout 6 days of storage, while room temperature storage exceeded the maximum limit by day 2. Heat steaming for 20 minutes was established as the best thermal processing technology for MOCAF starch-based noodle RTE production.