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KAJIAN SIFAT FISIK MIE BASAH DENGAN PENAMBAHAN RUMPUT LAUT
Abstrak Bahasa Indonesia Penelitian ini bertujuan untuk mengkaji sifat fisik dari mie basah dengan penambahan rumput laut yang meliputi: kadar air, daya serap, daya pengembangan, daya putus mie, serta warna. Penelitian ini dilakukan dengan 6 taraf perlakuan yaitu dengan penambahan rumput laut pada tepung terigu 15%, 20%, 25%, 30% dan 35% dengan 3 kali ulangan. Mie basah dibuat sebanyak 6 perlakuan dengan menggunakan 1 kg tepung terigu tiap perlakuan. Hasil penelitian diperoleh mie basah yang dihasilkan memiliki kadar air mie basah berkisar antara 52,10 % sampai 52,85 %, daya pengembangan mie basah berkisar antara 25,71 % sampai 33,06 %, daya serap air mie basah berkisar antara 55,80 % sampai 60,36%, daya putus mie berkisar antara 5 N sampai 5,67 N dan warna mie basah berpengaruh nyata pada setiap perlakuan. Kata kunci: mie basah, rumput laut, sifat fisik, tepung terigu Abstract Bahasa Inggris The objective of this research was to study the physical properties of wet noodles with addition of sea weed such as: water content, water absorption, expand ability, strength of noodles, as well as color. This research was conducted at 6 different compositions as treatment with 3 replications for each treatment. Wet noodles was made as many as 6 treatments using 1kg of flour pertreatment, with100% of of wheat flour (control) and five other treatments is by adding sea weed with a ratio of 15%, 20%, 25%, 30% and 35% by weight of wheat flour. The results show that the wet noodle produced has a moisture content ranging from 35.18% to 35.75% for dry and wet noodle 52.10% to 52.85% for wet noodles cooked, power development wet noodle sranged between 25.71% up to33.06%, water absorption 60.36% to 55.80%, breaking noodle power ranging from to 5.67 N and wet noodle color significantly in each treatment. Keywords: physical properties, seaweed, wet noodles, wheat flour.
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