Karakteristik Produk Mie Basah dari Kombinasi Tepung Porang (Amorphophallus muelleri Blume) dan Tepung Biji Durian (Durio zibethinus Murr.)

Abstract

Durian (Durio zibethinus Murr.) merupakan buah yang memiliki nilai pasar tinggi, namun limbah biji durian yang banyak memicu masalah lingkungan. Solusi potensial untuk mengatasi limbah tersebut adalah menggunakan biji durian sebagai bahan tambahan dalam produksi mie basah dengan penambahan tepung porang (Amorphopallus muelleri Blume) untuk meningkatkan kekenyalan mie. Riset ini bertujuan untuk mengetahui pengaruh kombinasi tepung biji durian dan tepung porang terhadap karakteristik mie basah serta menentukan komposisi terbaik mie basah yang terbuat dari tepung biji durian dan tepung porang. Riset ini menggunakan Rancangan Acak lengkap (RAL) dengan 7 perlakuan yaitu: P0 sebagai kontrol (tepung porang:tepung biji durian=100:0), P1 (tepung porang:tepung biji durian=80:20), P2 (tepung porang:tepung biji durian=60:40), P3 (tepung porang:tepung biji durian=50:50), P4 (tepung porang:tepung biji durian=40:60), P5 (tepung porang:tepung biji durian=20:80), P6 (tepung porang:tepung biji durian=0:100). Masing-masing perlakuan diulang sebanyak 3 kali. Parameter pengujian meliputi kadar karbohidrat, kadar protein, kadar air, cooking time, uji elastisitas dan uji organoleptik. Data dianalisis menggunakan ANOVA (Analysis of Variance) dengan uji lanjut DMRT pada taraf 5%. Hasil riset menunjukkan bahwa mie basah kombinasi tepung porang dengan penambahan tepung biji durian berpengaruh nyata terhadap kenaikan kadar karbohidrat dan protein, serta mengalami penurunan terhadap kadar air, cooking time, dan uji elastisitas. Perlakuan terbaik berdasarkan uji organoleptik terdapat pada penambahan tepung biji durian sebesar 40% (P2). Penilaian daya terima panelis terhadap tekstur, rasa, warna, dan aroma dengan kategori suka pada presentase sebesar 60,83%.

Durian (Durio zibethinus Murr.) is a fruit that has high market value, but the waste of durian seeds causes environmental problems. A potential solution to overcome this waste is to use durian seeds as an additional ingredient in the production of wet noodles by adding porang flour (Amorphopallus muelleri Blume) to increase the elasticity of the noodles. This research aims to determine the effect of the combination of durian seed flour and porang flour on the characteristics of wet noodles and determine the best composition of wet noodles made from durian seed flour and porang flour. This research used a completely randomized design (CRD) with 7 treatments, namely: P0 as control (porang flour: durian seed flour = 100:0), P1 (porang flour: durian seed flour = 80:20), P2 (porang flour: flour durian seeds=60:40), P3 (porang flour:durian seed flour=50:50), P4 (porang flour:durian seed flour=40:60), P5 (porang flour:durian seed flour=20:80), P6 (porang flour: durian seed flour = 0:100). Each treatment was repeated 3 times. Test parameters include carbohydrate content, protein content, water content, cooking time, elasticity test and organoleptic test. Data were analyzed using ANOVA (Analysis of Variance) with a further DMRT test at the 5% level. The research results showed that wet noodles combined with porang flour with the addition of durian seed flour had a significant effect on increasing carbohydrate and protein levels, as well as decreasing water content, cooking time and elasticity tests. The best treatment based on organoleptic tests was the addition of 40% durian seed flour (P2). The panelists' acceptability assessment of texture, taste, color and aroma was in the neutral and liking categories at a percentage of 60,83%.