Konsumsi protein di Indonesia relatif rendah. Seseorang berisiko mengalami gangguan kesehatan apabila kurang mengonsumsi protein. Kandungan protein daging ikan barakuda sebesar 20,45% sehingga cocok untuk bahan baku pembuatan mi kering. Tekstur mi yang kenyal, rasa yang enak, dan harga yang terjangkau menjadikan mi menjadi salah satu alternatif pengganti nasi yang digemari di Indonesia. Selain itu, potensi ikan barakuda di Indonesia pada tahun 2021 mencapai 37.794,63 ton dan di Provinsi Lampung mencapai 199,65 ton. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh tingkat rasio ikan barakuda dan tepung terigu terhadap rendemen, daya kembang dan komposisi kimia mi kering. Formulasi mi kering dengan perbandingan ikan barakuda:tepung terigu 0:100, 10:90; 12,5:87,5; 15:85; dan 17,5:82,5. Analisis mi kering adalah uji rendemen, daya kembang, kadar air, lemak, protein, abu, abu tidak larut asam, dan karbohidrat. Penelitian dilakukan dengan dua ulangan dan dianalisis secara duplo. Hasil penelitian menunjukkan bahwa berbagai rasio campuran daging ikan barakuda dan tepung terigu berpengaruh nyata terhadap rendemen, kadar air, kadar lemak, kadar protein, kadar abu, kadar abu tidak larut dalam asam, dan kadar karbohidrat mi kering. Hasil terbaik diperoleh pada tingkat komposisi ikan barakuda dan tepung terigu sebesar 15:85 dengan karakteristik rendemen 64,90%; daya kembang 104,17%; kadar air 12,46%; kadar lemak 1,46%; kadar protein 13,80%; kadar abu 2,04%; kadar abu tak larut asam 0,01%; kadar karbohidrat 70,22%.
Kata kunci: fisikokimia; ikan barakuda; mi kering; protein; tepung terigu
Protein consumption in Indonesia is relatively low. A person has a risk of health problems if they consume less protein. The protein content of barracuda fish meat is 20.45%, making it suitable to be main ingredient of dry noodle products. The noodle's chewy texture, delicious taste, and affordable price make noodles a popular alternative to rice in Indonesia. In addition, the potential for barracuda fish in Indonesia in 2021 is 37.794,63 tons and in Lampung Province is 199,65 tons. The purpose of this study is to determine the effect of fortification levels of barracuda fish on yield, swellability, and chemical composition of dry noodles. Dry noodles formulation with the ratio of barracuda fish:wheat flour of 0:100, 10:90; 12,5: 87,5; 15:85; and 17,5:82,5. The analysis of dry noodles is yield test, swellability, water content, fat, protein, ash, acid insoluble ash, and carbohydrates. The treatments were repeated two periods as replications. The result of this study showed that barracuda fish meat substitution have significant influences on yield, water content, fat content, protein content, ash content, acid insoluble ash content, and carbohydrate content of dry noodles. The best results were obtained at the composition level of barracuda fish and wheat flour of 15:85 with yield characteristics of 64,90%, swelling power of 104,17%, moisture content of 12,46%, fat content of 1,46%; protein content 13,80%; ash content 2,04%; acid insoluble ash content 0.01%; carbohydrate content 70,22%.
Keywords: Barracuda fish; Dry noodles; Physicochemical; Protein; Wheat flour
URI
https://repo.itera.ac.id/depan/submission/SB2303100001
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