PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG AMPAS TAHU DALAM PEMBUATAN MI BASAH

Abstract

This study aimed to get the best formulation and treatment of wet noodles from wheat flour with addition of
a combination of jackfruit seed and okara flour. The research was conducted with an experiment method
using a completely randomized design with five treatments and three replications. Study on the treatment i.e.
M1 (80% wheat flour : 20% jackfruit seed : 0% okara flour), M2 (80% wheat flour : 15% jackfruit seed : 5%
okara flour), M3 (80% wheat flour :10% jackfruit seed : 10% okara flour), M4 (80% wheat flour : 5% jackfruit
seed : 15% okara flour), and M5 (80% wheat flour : 0% jackfruit seed : 20% okara flour). Data were
statistically analized using Analysis of Variance and continued with Duncan’s New Multiple Range Test at
level 5%. Results of the analysis showed that ratio of wheat flour with the addition of a combination of
jackfruit seed flour and okara flour significantly affected on ash content, crude fiber content, fat content,
protein content, and carbohydrate content as well as descriptive and hedonic sensory test of the wet noodles.
Based on this research, the best treatment was ratio of wheat flour, jackfruit seed, and okara flour
80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude fiber content 5.30%, fat
content 2.47%, protein content 3.94%, and carbohydrate content 60.29%. Characteristics of best treatment
of wet noodles based on descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful beany,
and chewy texture.