PROPORSI TEPUNG PORANG (Amorphophallus Muelleri Blume) DAN TEPUNG MOCAF (Modife Cassava Flour) TERHADAP HASIL UJI HEDONIK MIE INSTAN

PROPORTION OF PORANG FLOUR (Amorphophallus Muelleri Blume) AND MOCAF FLOUR (Modife Cassava Flour) ON THE RESULTS OF THE HEDONIC TEST OF INSTANT Noodles

Mie adalah produk pangan yang terbuat dari tepung terigu dan disukai masyarakat serta telah menjadi salah satu pangan alternative pengganti nasi di Indonesia. Porang  merupakan tanaman local Indonesia yang kaya akan pati dan karbohidrat sehingga dapat dijadikan bahan baku pangan pokok sebagai tepung yang dapat dikembangkan sebagai bahan dasar mie. Tujuan dari penelitian ini untuk mengetahui : 1) hasil hedonik mie instan dari tepung porang dan tepung mocaf; 2) harga pokok produksi instan tepung porang dan mocaf. Jenis  Penelitian  ini  adalah penelitian ekperimen dengan menggunakan metode rekayasa, yaitu penggunaan tepung porang dan tepung mocaf dengan 3 kali pengulangan. Teknik pengumpulan data menggunakan uji hedonik dengan instrumen penelitian angket uji hedonik menggunakan Google Form kepada 30 panelis, selanjutnya dilakukan uji analisi data, serta perhitungan harga jual dengan menggunakan metode markup. Hasil penelitian menunjukkan: 1) hasil hedonic mie instan tepung porang dan tepung mocaf adalah 77% responden menyatakan sangat suka terhadap warna,67% sangat suka terhadap aroma mie, 60% sangat suka terhadap rasa mie, 50% sangat suka terhadap kekenyalan mie dan 10% menyatakan kurang suka terhadap rasa mie; 2) harga pokok produksi mie instan tepung porang dan tepung mocaf seharga Rp. 4.500,-/90g.

Noodles are food products made from wheat flour and are liked by the public and have become one of the alternative foods to replace rice in Indonesia. Porang is a local Indonesian plant that is rich in starch and carbohydrates so that it can be used as a staple food raw material as flour which can be developed as a basic ingredient for noodles. The purpose of this study was to determine: 1) hedonic results of instant noodles from porang flour and mocaf flour; 2) the cost of instant production of porang and mocaf flour. This type of research is experimental research using engineering methods, namely the use of porang flour and mocaf flour with 3 repetitions. The data collection technique uses a hedonic test with a hedonic test questionnaire research instrument using Google Form to 30 panelists, then a data analysis test is carried out, as well as the calculation of the selling price using the markup method. The results showed: 1) the hedonic results of instant noodles with porang flour and mocaf flour were 77% of respondents said they really liked the color, 67% really liked the smell of noodles, 60% really liked the taste of noodles, 50% really liked the elasticity of the noodles and 10 % stated that they did not like the taste of noodles; 2) the cost of producing instant noodles with porang flour and mocaf flour is Rp. 4.500,-/90g.