Karakteristik Fisik dan Mutu Gizi Mie Pati Formulasi Tapioka-Glukomanan dengan Penambahan Ekstrak Bunga Telang

Abstract

Starch noodles are processed food made from flour with permitted food additives, then formed into a thin and long dough. Making starch noodles involves coagulating the starch with hot water and then cutting it into noodle shapes. Starch noodles generally have a chewier texture compared to wheat-based noodles. Starch noodles can be made from tapioca flour. Tapioca flour is a starch product from cassava which is white and has a smooth texture. Tapioca flour is made from grinding cassava which is extracted using water and filtered, then the filtered liquid is settled. Dry noodles made from starch generally have a texture that breaks easily, is sticky and causes high cooking loss when cooked. The use of glucomannan is expected to produce noodles with the desired physical characteristics. The aim of this research was to determine the effect of variations in the ratio of tapioca, glucomannan and butterfly pea flower extract on the physical characteristics and nutritional quality of tapioca starch noodles. Experimental method with RAL, namely comparison of tapioca, glucomannan and butterfly pea flower extract. The analysis carried out includes water content, ash content, protein content, fat content, carbohydrate content, and physical characteristic tests including color, rehydration, cooking loss and cooking time. The research results showed that these ingredients had a significant effect on texture, color, water content, ash content, fat content, protein content and carbohydrate content. The results showed that starch noodles formulated with tapioca, glucomannan and butterfly pea flower extract had brightness values ranging from 51.27-75.37, chroma values ranging from 2.87- 19.51, hue values ranging from 71.09-244.44. , rehydration value ranges from 94.27-118.79%, swellability ranges from 92-122.7%, cooking loss ranges from 14.18-26.22%, cooking time ranges from 8:45-13:44 minutes, water content ranges from 13.11-14.21%, ash content ranges from 0.590-0.962%, protein content ranges from 0.309- 0.378%, fat content ranges from 0.122-0.139%, carbohydrate content ranges from 85.50-84.65%.