Pengaruh Perbandingan Ikan Wader (Rasbora jacobsoni) dan Tepung Terigu terhadap Mutu Mi Kering

Abstract

Pola konsumsi masyrakat Indonesia saat ini menjadikan produk mi sebagai makanan pendamping atau pengganti nasi. Hal ini berpengaruh besar terhadap status gizi masyarakat seperti kekurangan protein. Tingkat konsumsi protein hewani di Indonesia masih tergolong rendah. Kandungan protein ikan wader sebesar 14,88% cocok untuk bahan baku pangan produk mi kering. Mi kering merupakan makanan paling populer di Indonesia. Tujuan penelitian ini adalah untuk mengetahui pengaruh tingkat perbandingan ikan wader terhadap kualitas mutu fisikokimia mi kering serta rendemen dan daya kembang. Formulasi mi kering dengan perbandingan ikan wader:tepung terigu 0:100, 20:80, 25:75, 30:70, 35:65. Analisis mi kering meliputi uji rendemen, daya kembang, kadar air, lemak, protein, abu, abu tidak larut dalam asam, dan karbohidrat. Hasil analisis ANOVA memperlihatkan bahwa perbandingan daging ikan wader dan tepung terigu berpengaruh nyata dengan perhitungan rendemen, kadar air, kadar lemak, kadar protein, kadar abu, dan kadar karbohidrat, tetapi tidak berpengaruh nyata dengan kadar abu tidak larut dalam asam. Hasil bobot nilai terbaik didapatkan dari perbandingan konsentrasi ikan wader dan tepung terigu sebesar 25:75 dengan nilai rendemen sebesar 60,27%, daya kembang 120%, kadar air 11,13%, kadar lemak 1,6%, kadar protein 13,55%, kadar abu 2,13%, kadar abu tidak larut dalam asam 0,014% dan kadar karbohidrat sebesar 71,6%.

The current consumption pattern of the Indonesian people makes noodle products a complementary food or substitute for rice. This has a big influence on the nutritional status of the community, such as protein deficiency. The level of consumption of animal protein in Indonesia is still relatively low. Wader fish protein content of 14.88% is suitable for food raw materials for dry noodle products. Dry noodles are the most popular food in Indonesia. The purpose of this study was to determine the effect of the wader fish comparison level on the physicochemical quality of dry noodles as well as yield and swelling power. Dry noodle formulation with the ratio of wader fish:wheat flour 0:100, 20:80, 25:75, 30:70, 35:65. Analysis of dry noodles included yield, swelling power, moisture content, fat, protein, ash, acid insoluble ash, and carbohydrates. The results of the ANOVA analysis showed that the ratio of wader fish meat and wheat flour significantly affected the calculation of yield, water content, fat content, protein content, ash content, and carbohydrate content, but had no significant effect on acid insoluble ash content. The best weight results were obtained from a comparison of the concentrations of wader fish and wheat flour at 25:75 with a yield value of 60.27%, swellability of 120%, moisture content of 11.13%, fat content of 1.6%, protein content of 13.55 %, 2.13% ash content, 0.014% acid insoluble ash content and 71.6% carbohydrate content.