Optimalisasi tepung pisang dalam pembuatan mi kering bebas gluten berdasarkan karakteristik fisik dan sensoris
DOI:
https://doi.org/10.35941/jtaf.8.2.2026.26258.160-170Keywords:
banana flour, dried noodles, gluten-free, physical, sensoris, tapiocaAbstract
Ketergantungan Indonesia terhadap impor gandum dan meningkatnya penderita intoleransi gluten mendorong perlunya diversifikasi pangan berbasis bahan lokal. Penelitian ini bertujuan untuk menentukan perbandingan terbaik antara tepung pisang (TP) dan tepung tapioka (TT) dalam pembuatan mi kering bebas gluten guna menghasilkan karakteristik fisik, sensoris, dan kimia yang optimal. Penelitian menggunakan Rancangan Acak Kelompok (RAK) non-faktorial dengan tiga taraf perlakuan (TP:TT), yaitu P1 (65:15), P2 (55:25), dan P3 (45:35). Hasil penelitian menunjukkan bahwa seluruh formulasi memerlukan waktu pemasakan optimal selama 8 menit. Penurunan proporsi tepung pisang akan menurunkan secara signifikan (p < 0,05) berat rehidrasi dan meningkatkan nilai kehilangan padatan akibat pemasakan (cooking loss). Tingkat kesukaan panelis terhadap warna, aroma, rasa, dan tekstur berada pada kategori netral hingga suka. P3 (65:15) secara signifikan (p < 0,05) menghasilkan mi kering dengan karakteristik sensoris mutu hedonik untuk aroma dan rasa pisang yang paling kuat. P3 dipilih sebagai formulasi terbaik berdasarkan parameter fisik dan sensoris, yang menghasilkan mi dengan karakteristik kimia kadar air 9,75%, kadar abu 2,82%, kadar lemak 1,34%, kadar protein 2,49%, dan kadar karbohidrat 83,60%. Kadar air dan abu telah memenuhi syarat mutu SNI 01-3551-2000, sementara kadar protein masih di bawah standar minimal (8%). Penelitian ini menyimpulkan bahwa mi kering bebas gluten berbasis tepung pisang memiliki potensi daya simpan yang baik dan kandungan mineral yang tinggi, namun memerlukan fortifikasi protein untuk meningkatkan nilai gizinya.
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