MUTU SENSORI MI INSTAN BERBAHAN PATI SAGU TERMODIFIKASI DAN IKAN PATIN
Abstract: The
objectives of this research were to get microbiologically modified sago starch
by using Lactobacillus plantarum 1 RN2-53 and to get the best formulation that
meets the Indonesian Instant Noodle Standard (SNI 01- 3551- 2000). The aims of
catfish meat added was to increase integrities and protein content of instant
noodles. The design used in this study was Completely Randomized Design with
six treatments and three replications. The treatment in this research included
SP0 (nature sago starch 100%), SP1 (mosas 100%), SP2 (mosas 97.5%, catfish meat
2.5%), SP3 (mosas 95%, catfish meat 5%), SP4 (92.5%, catfish meat 7.5%) and SP5
(mosas 90%, catfish meat 10%). The data obtained were statistically analyzed
using Analysis of Variance (ANOVA) and followed by a test using Duncan’s New
Multiple Range Test (DNMRT) at the level of 5%. The best formulation instant
noodles was SP3 with ratio mosas 95% and catfish 5%. The result of analysis
showed that the ratio of mosas and catfish meat significanly affected
organoleptic test of colour, texture, catfish flavor before and after
rehydration and mosas flavor before rehydration but did not significantly
influence taste of mosas, taste of catfish and mosas flavor after rehydration,
whille the hedonic test assessed according to the likes of panelist.
Keywords: instant noodles,
modified sago starch (mosas), Lactobacillus plantarum, catfish, sensory quality
Penulis: Resy Fressetya,
Yusmarini, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170286
