KARAKTERISTIK FISIK MIE BASAH DENGAN VARIASI TEPUNG TERIGU, TEPUNG MOCAF, DAN TEPUNG IKAN TUNA

Abstract

Various efforts have been carried on reducing dependence on wheat flour by developing products from alternative local resources including Mocaf. Noodles made of wheat flour and Mocaf have high carbohydrate content and can be fortified with high protein materials such as fish flour. A Completely Randomized experimental Design with 6 levels of treatments i,e ratio of wheat flour : Mocaf : tuna fish flour, i.e. 75:25:0, 75:25:10, 75:25:20, 50:50:0, 50:50:10, and 50:50: 20  was applied in this research. Result showed that the ratio of wheat flour: Mocaf: tuna fish flour of 75:25:10 was found to be the right ratio to produce wet noodle with the best physical and sensory characteristics. The ratio resulted in wet noodle with cooking time, rehydration power, cooking loss, and elasticity of 127 seconds, 57.66%, 5.29%, and 18.82%, respectively. In addition, the wet noodle with this ratio had the sensory properties of colour, aroma, taste, and elasticity which were similar to the commercial wet noodle.Keywords: wheat flour, Mocaf, tuna fish flour, wet noodle