Pengaruh Proporsi Tepung Komposit (Mocaf, Pati Garut, Maizena) dengan Penambahan Tepung Ikan Rucah Terhadap Karakteristik Fisikokimia dan Organoleptik Mi Non Gluten

Non-gluten noodles require a high starch content for the gelatinization process. Mocaf, arrowroot starch and cornstarch have the potential to be processed into non-gluten noodles because they have a high starch content. The addition of trash fish meal serves as a source of protein. Trash fish meal has a high protein content and an economical price. The purpose of this study was to determine the effect of the proportion of composite flour with the addition of trash fish meal on the physicochemical and organoleptic characteristics of non-gluten noodles and to determine the best proportion of composite flour with the addition of trash fish meal on non-gluten noodles.
Completely Randomized Design (CRD) was used on this research, one treatment with 7 levels and the treatment was repeated three times. The proportion of non-gluten noodles made with F0 (100% wheat flour) and the ratio of mocaf : arrowroot starch : cornstarch : cornstarch : trash fish meal : F1 (20:50:30:5), F2 (20:60:20:5), F3 (30:50:20:5), F4 (20:50:30:10), F5 (20:60:20:10) and F6 (30:50:20:10) The attributes observed were water content, ash content , protein content, fat content, carbohydrate content, and organoleptic tests. Physicochemical and organoleptic data were analyzed using analysis of variance (ANOVA) at α=5%.
The results showed that the proportion of composite flour with the addition of trash fish meal had a very significant effect on water content, ash content, and organoleptic tests. The best quality of non-gluten noodles from all parameters produced was F1 treatment (20% mocaf, 50% arrowroot starch, 30% cornstarch, 5% trash fish meal) with a product value of 0.67 which had a moisture content of 9.09%, ash content 1.84%, protein content 4.08%, fat content 12.77%, and carbohydrate content 79.21%.