Nuryani Nuryani, Regina Ayub, Denny Indra Setiawan, Arifasno Napu, Ayu Bulan Febry K.D

Pengembangan Mi Kering Modifikasi Tepung Ikan Cakalang dengan Tepung Bayam Hijau

Introduction

Pengembangan mi kering modifikasi tepung ikan cakalang dengan tepung bayam hijau . Kembangkan mi kering bernutrisi tinggi dari tepung ikan cakalang & bayam hijau. Uji organoleptik menunjukkan formula P1 paling disukai pada aspek rasa, aroma, warna, & tekstur.

Abstract

ABSTRACT Noodles are a widely favored food in society. In addition to being affordable and easy to prepare, noodles can serve as an alternative staple food to rice for many Indonesians. Among the many types of noodle products available on the market, dried noodles are particularly competitive and high carbohydrate content. The aimed of study was evaluate the acceptability of noodles modified with skipjack tuna flour and green spinach flour. The method of study was using a completely randomized design (CRD) which was used with four treatments and three replications. Data were collected using an organoleptic test form and analyzed using the Friedman test, followed by the Wilcoxon post-hoc test. Results of study was revealed the most preferred sample in terms of taste was P1 with a score of 3.64. For aroma, P1 was also most preferred with scoring 3.81. The highest preference for color was P1 with scoring 3.98, and for texture, P1 scored the highest at 3.83. The Friedman analysis was indicated the different between four formula in aspect taste, color, aroma, and texture (p = 0,000). The conclusion based on the organoleptic tests, the most accepted formulation in terms of taste, aroma, color, and texture was P1, which contained 5 grams of skipjack tuna flour and 5 grams of green spinach flour. The Mikcabahy product can be use alternative food product high nutrition density. ABSTRAK Mi merupakan makanan yang sangat digemari masyarakat, selain murah dalam pengolahannya yang praktis, mi juga merupakan makanan yang dapat menggantikan nasi sebagai makanan pokok masyarakat Indonesia. Produk mi yang bersaing di pasaran adalah mi kering dengan kandungan karbohidrat yang tinggi. Penelitian ini bertujuan untuk mengetahui uji daya terima mi modifikasi tepung ikan cakalang dan tepung bayam hijau. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan serta tiga kali replikasi. Pengumpulan data menggunakan formulir uji organoleptik dan analisis data menggunakan uji Friedman dan uji lanjut Wilcoxon post-hoc test. Hasil penelitian menunjukan bahwa tingkat kesukaan rasa yang paling disukai adalah P1 dengan nilai 3,64 dengan modifikasi tepung ikan cakalang dengan tepung bayam hijau pada aroma yang disukai yaitu P1 dengan nilai 3,81 pada warna yang paling banyak disukai yaitu P1 dengan nilai 3,98 sedangkan pada tekstur mendapatkan nilai P1 tertinggi 3,82. Analisis uji Friedman menunjukkan terdapat perbedaan antara empat formula pada aspek rasa, warna, aroma, dan tekstur (p = 0,000). Kesimpulan berdasarkan uji organoleptik yang paling disukai mi pada aspek rasa, aroma, warna, dan tekstur adalah P1 dengan modifikasi tepung ikan cakalang 5 gram dan tepung bayam hijau 5 gram. Produk olahan pangan Mikcabahy dapat digunakan sebagai produk makanan alternatif dengan kandungan gizi yang tinggi.

Review

This study presents a timely investigation into enhancing the nutritional profile of widely consumed dried noodles, particularly relevant in contexts where noodles serve as a staple food alternative. Recognizing the high carbohydrate content of conventional dried noodles, the authors propose an innovative modification strategy by incorporating skipjack tuna flour and green spinach flour. This approach aims to transform a popular, affordable, and convenient food item into a more nutrient-dense option, with the primary objective of evaluating its sensory acceptability to potential consumers. Methodologically, the research employed a Completely Randomized Design (CRD) with four distinct treatment formulas, each replicated three times, providing a solid experimental foundation. Organoleptic tests were utilized for data collection, assessing sensory attributes such as taste, aroma, color, and texture. The statistical analysis involved the Friedman test, supplemented by the Wilcoxon post-hoc test to discern specific differences between formulations. The results unequivocally indicated that formulation P1, which consisted of 5 grams of skipjack tuna flour and 5 grams of green spinach flour, was consistently the most preferred across all sensory parameters. This preference was statistically significant (p=0.000), underscoring the success of this particular modification. The findings demonstrate a significant potential for developing an acceptable and more nutritious alternative food product, branded as 'Mikcabahy'. The high sensory preference for the P1 formulation suggests that incorporating nutrient-rich ingredients like skipjack tuna and green spinach can be achieved without negatively impacting consumer appeal. However, while the abstract concludes by asserting 'Mikcabahy' as a "high nutrition density" product, the absence of detailed nutritional composition data within the abstract itself limits a comprehensive review of this crucial claim. Future work should ideally include a thorough proximate analysis and micronutrient assessment to substantiate the nutritional benefits, alongside investigations into shelf-life, cost-effectiveness, and broader market acceptance to facilitate its successful translation from research to widespread consumer availability.

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