Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu

Abstract

Dry noodles are a type of food that is widely consumed by the wider community. This preference causes an increase in the consumption of wheat flour as a primary ingredient of noodles. Also, it can cause a high number of imports of wheat to Indonesia. Pumpkin flour is one ingredient that can replace wheat flour in the manufacturing of dry noodles. The carbohydrate content of pumpkin flour is high. However, due to low protein, it needs additional protein from outside, for example, skipjack tuna flour. This study aimed to evaluate the sensory, physical, and chemical properties of dry noodles made from pumpkin and skipjack tuna flour as a partial substitute for wheat flour. The formulation for the manufacturing of dry noodles was a ratio of wheat flour: pumpkin flour at 100: 0; 90:10; 80:20; 70:30; 60:40 and added with skipjack tuna flour at 0, 10, 20, 30, 40%. The dry noodles were then analyzed in terms of the sensory, physical, and chemical properties. Based on their sensory properties, the formulation of dry noodles with a ratio of wheat flour: pumpkin flour of 80:20 was still acceptable to the panelists. The best skipjack tuna flour ratio based on the physical and sensory properties was up to 20%. The addition of skipjack tuna flour by 20% resulted in dry noodles with a yellow color, aroma, taste, texture, and aftertaste that were still acceptable to panelists. The addition of skipjack tuna flour by 10-40% increased the cooking loss value, and hardness, yet reduced the value of water absorption, swelling index, and tensile strength of the dry noodles. The protein content of the dry noodles with 20% skipjack tuna flour increased by 2.09 times, i.e., from 12.03% db to 25.10% db. The dried noodles produced had moisture, ash, and protein content that met the Indonesian National Standard (SNI).