Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi
Abstract: Instant noodle is
favorite food in Indonesia. Instant noodle generally made from wheat flour,
which is not Indonesian agricultural product. Diversification was needed to
solve this problem, and sago starch is potential resource to develop. The
research purposed are to produce instant noodle from sago starch and catfish
meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000)
and to predict instant noodle shelf time using accelerations method. Treatments
in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant
noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from
95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago
starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10%
catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish
meat). Parameters measured were moisture content before and after frying,
protein content, acid value, compactness, and the best treatment continued with
shelf time using accelerations method. The result showed that all treatment
significantly affected moisture content before and after frying, protein
content, acid value and instant noodle compactness. The best treatment was
instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture
content before frying 11.29%, moisture content after frying 9.32%, protein
content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%.
Shelf time for SP4 was 35.81 days.
Keywords: instant noodle, sago
starch, catfish, accelerated method
Penulis: Yusmarini, U Pato, S
Anirwan, H Siregar
Kode Jurnal: jppertaniandd130143
