Electronic Theses and Dissertation

Konsumsi mi instan di indonesia sangat tinggi, namun produk mi instan di pasaran umumnya rendah zat gizi dan menggunakan pewarna sintetis, sehingga diperlukan alternatif pangan lokal seperti labu kuning yang kaya vitamin dan pewarna alami untuk meningkatkan nilai fungsionalnya. penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree labu kuning terhadap karakteristik organoleptik dan tingkat penerimaan konsumen, serta menentukan formulasi terbaik pada produk mi instan dengan bumbu kari aceh. metode yang digunakan adalah metode eksperimen dengan tiga perlakuan konsentrasi puree labu kuning, yaitu ml02 (30%), ml12 (40%), dan ml21 (50%). penilaian kualitas dilakukan melalui uji mutu hedonik oleh 4 orang panelis narasumber dan uji hedonik oleh 30 orang panelis konsumen, yang kemudian datanya dianalisis menggunakan uji friedman dan dilanjutkan dengan uji wilcoxon pada taraf α=0,05. hasil statistik pada panelis narasumber menunjukkan perbedaan nyata hanya pada aspek tekstur hari pertama (p=0,037). sementara itu, pada panelis konsumen terdapat perbedaan signifikan pada aspek warna (p=0,003), tekstur (p=0,015), dan rasa (p=0,001) di hari pertama, serta warna (p=0,011) dan tekstur (p=0,004) di hari kedua. berdasarkan tingkat penerimaan konsumen secara keseluruhan, perlakuan ml12 dengan konsentrasi puree labu kuning 40% menjadi produk unggulan dengan total skor tertinggi sebesar 17,25. simpulan dari penelitian ini adalah inovasi penambahan puree labu kuning 40% berhasil menghasilkan mi instan unggulan dengan karakteristik warna orange yang menarik, tekstur kenyal dan elastis, serta perpaduan rasa manis alami dan rempah kari aceh yang seimbang serta disukai konsumen. kata kunci: puree labu kuning, cucurbita moschata, mi instan, kari aceh

Instant noodle consumption in Indonesia is considerably high, yet commercial products are generally low in nutrients and rely on synthetic colorants, necessitating local food alternatives such as pumpkin, which is rich in vitamins and natural pigments, to enhance its functional value. This study aimed to analyze the effect of pumpkin puree addition on the organoleptic characteristics and consumer acceptance, as well as to determine the best formulation of instant noodles with Aceh Curry seasoning. An experimental method was implemented with three concentrations of pumpkin puree: ML02 (30%), ML12 (40%), and ML21 (50%). Quality evaluations were conducted through a hedonic quality test by 4 expert panelists and a hedonic test by 30 consumer panelists, and the data were subsequently analyzed using the Friedman Test followed by the Wilcoxon Test at a significance level of α=0.05. The statistical results for expert panelists indicated a significant difference only in the texture attribute on the first day (p=0.037). Meanwhile, for consumer panelists, significant differences were found in color (p=0.003), texture (p=0.015), and taste (p=0.001) on the first day, as well as color (p=0.011) and texture (p=0.004) on the second day. Based on overall consumer acceptance, the ML12 treatment with a 40% pumpkin puree concentration emerged as the premium/best product with the highest total score of 17.25. In conclusion, the innovation of adding 40% pumpkin puree successfully produces a superior instant noodle product with an appealing orange color, compact texture, and a well-balanced flavor combination of natural sweetness and authentic Aceh Curry spices that is highly preferred by consumers. Keywords: Pumpkin Puree, Cucurbita moschata, Instant Noodles, Acehnese Curry