KARAKTERISASI FISIKOKIMIA DAN ORGANOLEPTIK MI BASAH DENGAN SUBSTITUSI TEPUNG BIJI DURIAN (Durio zibethinus L.)

Noodles are a food product made from wheat flour that is the most popular product in Indonesian. This is because noodles are a source of carbohydrates that are often consumed after rice. Continuous consumption of noodle products is not recommended because it can cause health problems, one of which is an allergic reaction to gluten. Durian seeds are part of the durian fruit which only becomes waste and is underutilized. There needs to be food diversification so that noodles can be consumed safely and durian seed waste can be used optimally. Durian seed flour has almost the same protein content as wheat flour at 9.08%. This study focus to determine the effect of durian seed flour addition on the physicochemical and organoleptic characteristics of noodles and the best composition in the substitution treatment. This study method uses the one-factor Randomize Block Design (RBD), with the composition ratio of wheat flour and durian seed flour. Each treatment was repeated three times. The parameters analyzed were water content, elongation, ash, protein, carbohydrates, fat, and organoleptic. The results of the ratio on addition durian seed flour affected the physicochemical and organoleptic characteristics of noodles. Noodles with a composition of 85% wheat flour and 15% durian seed flour were the substitution composition preferred by the panelists and the best treatments between other substitution treatments with the conclusion of the characteristics of water content 74.50%, ash content value 0.82%, protein content 5.22%, fat content 8.07%, carbohydrate content 11.38%, and elongation value 28.27%.