Analisis Mutu Mi dari Tepung Mocaf dan Pati Biji Nangka (Artocarpus Heterophyllus Lamk.) Termodifikasi dengan Penambahan Garam Fosfat

Abstract

Noodles are a type of food made from wheat flour derived from wheat. However, due to the limited supply of wheat, food diversification is carried out by substituting the raw materials for noodles from mocaf flour and modified jackfruit seed starch. Mocaf flour has almost the same characteristics as wheat flour so that it can be used as a substitute for wheat flour. Jackfruit seed starch is modified with the HMT (Heat Moisture Treatment) method which aims to improve starch properties to make it more stable in the cooking process. The addition of STPP (Sodium tripolyphosphate) was done to improve the texture of the noodles to be better due to the absence of gluten content in mocaf flour and modified jackfruit seed starch. This study aims to substitute mocaf flour and modified jackfruit seed starch as the basic ingredients for making noodles, characterize the noodles, and to determine the effect of mocaf flour concentration on the level of consumer liking for the noodle products obtained. The noodles obtained have good texture stability, which is not easily broken during the boiling process, indicating that mocaf flour and jackfruit seed starch can be utilized as processed food products. The results of noodle characterization in the form of a water content test that meets the criteria of SNI 2987-2015, which is <35% with the highest value of F4 (34.96%). Ash content test that does not meet the criteria of SNI 2987-2015 (insoluble in acid) <0.05% with the highest value F1 (1.95%). The protein content test that does not meet the criteria of SNI 2987-2015 is >9% with the highest value of F1 (0.3502%). The highest carbohydrate content test in F5 (26.11%) and the lowest in F1 (22.87%). The results showed that the concentration of mocaf flour can affect the level of consumer liking as evidenced by F4 which has the highest score level with an average value of 3.5 color (like), 2.6 smell (less like), 3.4 texture (like), and 2.3 taste (less like).