KARAKTERISTIK SENSORI MIE SAGU BERBASIS OLAHAN RUMPUT LAUT HASIL OPTIMASI KARAGENAN, CMC, DAN LAMA PENGERINGAN

Rahmawati Rahmawati; Nisrina Fadhilah; Bambang Haryanto

doi:10.36441/jtepakes.v7i1.3192

Penulis

Rahmawati Rahmawati
rahmawatiarifin68@gmail.com
Program Studi Teknologi Pangan, Universitas Sahid, Jakarta
Nisrina Fadhilah Program Studi Teknologi Pangan, Universitas Sahid, Jakarta
Bambang Haryanto Program Studi Teknologi Pangan, Universitas Sahid, Jakarta

Kata Kunci:

CMC, combined design, karagenan, mie kering, sagu

Abstrak

Sago has health potential seen from its advantages over wheat, namely a low glycemic index (GI) and contains carbohydrates that are almost the same as wheat, however, the diversification of processed products is still limited. Processing sago into noodles will increase product diversification, but sago has the disadvantage of not containing gluten so that to produce good noodles, binders and stabilizers are needed, such as carrageenan and CMC. The aim of the study was to find the best formula of sago noodles from optimization: carrageenan; CMC and drying time with combined design. The upper and lower limits used for carrageenan 1%-0.5%; CMC 1.1%-0.6% and drying time 3.2-3.5 hours. Formula using Design Expert 13® application with combined design method D-optimal 16 formulas were tested. The best formula with desirability 0.746 was found in the formula of carrageenan 0.54%, CMC 1.06% and drying time 3.32 hours. Based on the results of the study, the hedonic color of sago dried noodles 3.67, the quality score of sago dried noodles 3.68, the hedonic texture of sago dried noodles 3.7, the quality score of sago dried noodles texture 3.69, the hedonic color of boiled sago noodles 3.68, the quality score of boiled sago noodles 3. 69, hedonic aroma of boiled sago noodles 3.71, quality score of boiled sago noodles aroma 3.59, hedonic texture of boiled sago noodles 3.73, quality score of boiled sago noodles texture 3.63, hedonic flavor of boiled sago noodles 3.72, quality score of boiled sago noodles flavor 3.71.

Biografi Penulis

Rahmawati Rahmawati, Program Studi Teknologi Pangan, Universitas Sahid, Jakarta

Teknologi Pangan

Referensi

Afgani, C. A., & Azmi, A. K. 2023. MUTU FISIKOKIMIA DAN ORGANOLEPTIK MI JAGUNG KERING DENGAN VARIASI PENAMBAHAN KARAGENAN. Pro Food, 9(2), 132-139

Agustian, J., & Hermida, L. (2019). Penggunaan Pemrograman Design Expert® Dalam Pembelajaran Sains Bagi Para Guru Ipa Sma Muhammadiyah 6 Palembang. Jurnal Pengabdian Kepada Masyarakat, 6(9), 113–117.

Aripudin, Wulansari, D., & Fernanda, E. (2022). Pengaruh Penambahan Karagenan terhadap Tingkat Penerimaan Sediaan Krim Wajah. Media Teknologi Hasil Perikanan, 10(2), 99–106. https://doi.org/10.35800/mthp.10.2.2022.37358

Ayuningtiyas, S., Desiyana, F. D., & MZ, S. (2017). Pembuatan Karboksimetil Selulosa dari Kulit Pisang Kepok dengan Variasi Konsentrasi Natrium Hidroksida, Natrium Monokloroasetat, Temperatur dan Waktu Reaksi. Jurnal Teknik Kimia USU, 6(3), 47–51.

Engelen, A., Sugiyono, & Budijanto, S. (2015). Process and formula optimizations on dried sago (Metroxylon sagu) noodle processing. Agritech, 35(4), 359–367.

Fransiska, D., Utomo, B. S. B., Darmawan, M., Gozali, D., & Iqbal, M. N. (2021). Physicochemical characterization of kappa-iota carrageenan gel with papain enzyme. Journal of Physics: Conference Series, 1943(1). https://doi.org/10.1088/1742-6596/1943/1/012175

Guiné, R. P. F. (2018). The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. ETP International Journal of Food Engineering, 4(2), 93–100. https://doi.org/10.18178/ijfe.4.2.93-100

Hendrasty, H. K., Setyaningsih, S., & Sugiarto, R. (2019). Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya. AgriTECH, 39(2), 153. https://doi.org/10.22146/agritech.43541

Hutahaean, C., Haryanti, L., Zai, R., Pengolahan, P., Laut, H., Barat, D., Riau, P., Basah, M., & Soda, B. (2022). Pengaruh Zat Pengental Terhadap Karakteristik Fisik Dan Hedonik Mie Basah Rumput Laut (Euchema Cottoni). 2022(SemanTECH), 66–74.

Ikrawan, Y., Hervelly, H., & Pirmansyah, W. 2019. Korelasi Konsentrasi Black Tea Powder (Camelia sinensis) terhadap Muiu Sensori Produk Dark Chocolate. Pasundan Food Technology Journal (PFTJ), 6(2), 105-115.

Kaudin, O., Patadjai, A. B., Togo, K., Teknologi, I. J., Perikanan, H., Perikanan, F., Ilmu, D., Universitas, K., Oleo, H., Kendari, S., & Tenggara, I. (2019). Studi Penambahan Karagenan Rumput Laut (Eucheuma cottonii) Dalam Pembuatan Mie Basah Berbasis Tepung Sagu (Metroxylon sp.) Study of Sea Weed (Eucheuma cottonii) Addition of Wet-Based Noodle Based on Sago Flour (Metroxylon sp.). J. Fish Protech, 2(2), 251–259. http://ojs.uho.ac.id/index.php/jfp

Muda, I., Ramadhan, A., Sukmana, M., & Khumaidi, K. (2024). Implementation of Processed Sago ( Kapurung ) on Diabetes Mellitus Type 2 Patients. Jurnal Kesehatan Pasak Bumi Kalimantan, 7(2), 148–151.

Mega, R. D., Yoyok, B. P., dan Nurwantoro, 2019. Pengaruh penambahan karagenan terhadap karakteristik fisik dan organoleptik velva bengkuang dengan perisa bunga kecombrang. Jurnal Teknologi Pangan 3(2), 281-286.

Pramardika, D. D., & Gansalangi, F. (2020). Analysis of the Glycemic Index and the Nutritional Content of Sagu Porno. Jurnal Ilmiah Sesebanua, 4(2), 64–68.

Putra, D., Agustini, T., & Wijayanti, I. (2015). Pengaruh Penambahan Karagenan Sebagai Stabilizer Terhadap Karakteristik Otak-Otak Ikan Kurisi (Nemipterus nematophorus). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 4(2), 1–10. http://www.ejournal-s1.undip.ac.id/index.php/jpbhp

Putra, M. H. C., & Abdillah, A. A. (2021). Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread). IOP Conference Series: Earth and Environmental Science, 679(1), 5–9. https://doi.org/10.1088/1755-1315/679/1/012035

Putri, D. A., Nadja, R. A., & Salman, D. (2020). The role of sago (Metroxylon sp.) as staple food in supporting food security of household and community in Baloli Village, Masamba District, North Luwu Regency. Anjoro: International Journal of Agriculture and Business, 1(2), 52–58. https://doi.org/10.31605/anjoro.v1i2.885

Ramadhan, M., Faizah, H., & Rahmayuni. (2015). PEMANFAATAN PATI SAGU DAN TEPUNG BIJI SAGA DALAM PEMBUATAN MI INSTAN. 4(12), 10–14. https://doi.org/10.3969/j.issn.1008-0813.2015.03.002

Safitri, M., Suharyono, Koesoemawardani, D., & Fibra, N. (2023). Pembuatan Mi Basah Dengan Substitusi Tepung Umbi GARUT (Maranta arundinaceae L) dan Penambahan Karagenan Sebagai Pengenyal Alami. Agroindustri Berkelanjutan, 2(1), 53–63.

Sopyan, I., Gozali, D., Sriwidodo, & Guntina, R. K. (2022). Design-Expert Software (Doe): an Application Tool for Optimization in Pharmaceutical Preparations Formulation. International Journal of Applied Pharmaceutics, 14(4), 55–63. https://doi.org/10.22159/ijap.2022v14i4.45144

Su, T. C., Yang, M. J., Huang, H. H., Kuo, C. C., & Chen, L. Y. (2021). Using sensorywheels to characterize consumers’ perception for authentication of Taiwan specialty teas. Foods, 10(4), 836.

Syawal, A., Rosdarni, & Sapril, K. (2023). PKM Pembuatan Mie Sagu Sebagai Alternatif Terapi Penyakit Diabetes. Jurnal Pengabdian Saintek Mandala Waluya, 3(2), 1–8.

Sakendatu, C., Rawung, D., & Mandey, L. (2016, May). Pengaruh penggunaan CMC (Carboxymethyl cellulose) terhadap sifat organoleptik kue pia gorontalo dengan bahan baku tepung jagung. In COCOS (Vol. 7, No. 2).

Setiyoko, A., & Awaliya, N. S. 2023. Pengaruh Penambahan Carboxymethyl Cellulose terhadap Karateristik Mi Basah. Journal of Food and Agricultural Technology, 1(1), 47-63.

Suarti, B., Fuadi, M., & Budiono, E. 2016. Pengeringan Terhadap Mutu Mie Kering dari Tepung Mocaf.

Wicaksono, D. S., Putri, P. I. A., Hastri, A. N., Noviantikasari, D., Muflihati, I., Suhendriani, S., & Umiyati, R. 2022. Suhendriani, S., & Umiyati, R. 2022. Perbandingan sifat mie instan, mie kering, dan mie basah yang disubstitusi dengan tepung tulang ayam. Journal of Food and Culinary, 76-89.

Sitorus, C. J. B., Nurminah, M., & Ginting, S. (2018). Pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi carboxymethyle cellulose (cmc) terhadap mutu egg roll. Jurnal Rekayasa Pangan Dan Pertanian, 6, 123.

Sihmawati, R. R., & Wardah, A. 2021. Evaluasi Sifat Fisikokimia Mie Basah Dengan Subsitusi Tepung Tulang Ikan Bandeng (Chanos chanos). STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa, 14(02), 62-70.

Yunita, Mulya Dan Rahmawati. 2015. Pengaruh Lama Pengeringan terhadap Mutu Manisan Kering Buah Carica (Carica Candamarcensis). Jurusan Teknologi Pangan. Universitas Sahid. Jakarta

Wahyudi, W. (2019). Optimasi Rasio Tepung Terigu, Tepung Pisang dan Tepung Umbi Talas Serta Zat Aditif Pada Pembuatan Mie Basah. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 5(1), 144–158. https://doi.org/10.37676/agritepa.v5i1.725

Wulandari, D., Sumartini, Harefa, M. I., Rivaldi, T., & Amalia, A. R. (2022). Pengaruh Bahan Tambahan Pangan Terhadap Karakteristik. 2022(SemanTECH), 110–118.