Electronic Theses and Dissertation

Mie basah merupakan salah satu produk pangan yang banyak dikonsumsi masyarakat Indonesia dan umumnya dibuat menggunakan tepung terigu. Tingginya ketergantungan terhadap tepung terigu impor mendorong pemanfaatan bahan pangan lokal, seperti tepung mocaf (Modified Cassava Flour), sebagai alternatif pengganti. Namun, penggunaan tepung mocaf pada pembuatan mie basah dapat memengaruhi karakteristik tekstur sehingga diperlukan penambahan CMC (Carboxy Methyl Cellulose) sebagai bahan pembentuk tekstur. Selain itu, ekstrak bunga telang (Clitoria ternatea L.) berpotensi dimanfaatkan sebagai sumber antioksidan alami sekaligus pewarna alami yang dapat meningkatkan nilai fungsional produk. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan CMC dan ekstrak bunga telang terhadap karakteristik kimia, aktivitas antioksidan, dan sifat sensori mie basah berbasis tepung mocaf. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah konsentrasi CMC, yaitu 0,75% (C1), 1% (C2), dan 1,25% (C3), sedangkan faktor kedua adalah konsentrasi ekstrak bunga telang, yaitu 9% (T1), 12% (T2), dan 15% (T3). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, aktivitas antioksidan metode DPPH, serta uji hedonik terhadap warna, aroma, dan tekstur. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan CMC dan ekstrak bunga telang memberikan pengaruh nyata terhadap sebagian besar karakteristik kimia, aktivitas antioksidan, dan sifat sensori mie basah berbasis tepung mocaf. Peningkatan konsentrasi CMC meningkatkan kemampuan mengikat air dan memperbaiki tekstur mie, sedangkan peningkatan konsentrasi ekstrak bunga telang meningkatkan aktivitas antioksidan karena kandungan antosianin dan flavonoid. Perlakuan terbaik berdasarkan uji ranking diperoleh pada kombinasi CMC 1,25% dan ekstrak bunga telang 12%, dengan kadar air 37,00%, kadar abu 0,49%, kadar protein 3,04%, kadar lemak 1,82%, kadar karbohidrat 57,66%, aktivitas antioksidan 54,83%, serta tingkat penerimaan panelis yang lebih baik pada atribut warna dan tekstur. erdasarkan hasil penelitian dapat disimpulkan bahwa penambahan CMC dan ekstrak bunga telang mampu meningkatkan karakteristik kimia, aktivitas antioksidan, dan mutu sensori mie basah berbasis tepung mocaf, sehingga berpotensi menghasilkan produk pangan lokal yang memiliki kualitas dan nilai fungsional lebih baik.
Kata Kunci : Mie basah, tepung mocaf, CMC, bunga telang, aktivitas antioksidan, karakteristik kimia, sensori.

Wet noodles are one of the most widely consumed food products in Indonesia and are generally made from wheat flour. The high dependence on imported wheat flour has encouraged the utilization of local food resources, such as Mocaf (Modified Cassava Flour) as an alternative raw material. However, the use of mocaf in wet noodle production may affect the texture characteristics, thus requiring the addition of CMC (Carboxymethyl Cellulose) as a texture-improving agent. In addition, butterfly pea flower (Clitoria ternatea L.) extract has the potential to be used as a natural antioxidant and natural colorant to enhance the functional value of the product. This study aimed to evaluate the effect of CMC and butterfly pea flower extract on the chemical characteristics, antioxidant activity, and sensory properties of MOCAF-based wet noodles. This study employed a factorial Completely Randomized Design (CRD) with two factors and three replications. The first factor was CMC concentration, consisting of 0.75% (C1), 1.00% (C2), and 1.25% (C3), while the second factor was butterfly pea flower extract concentration, consisting of 9% (T1), 12% (T2), and 15% (T3). The observed parameters included moisture content, ash content, fat content, protein content, carbohydrate content, antioxidant activity using the DPPH method, and hedonic evaluation of color, aroma, and texture. The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition of CMC and butterfly pea flower extract significantly affected most of the chemical characteristics, antioxidant activity, and sensory properties of MOCAF-based wet noodles. Increasing the CMC concentration improved the water-binding capacity and enhanced noodle texture, whereas increasing the concentration of butterfly pea flower extract enhanced antioxidant activity due to its anthocyanin and flavonoid contents. Based on the ranking test, the best treatment was obtained from the combination of 1.25% CMC and 12% butterfly pea flower extract, resulting in 37.00% moisture content, 0.49% ash content, 3.04% protein content, 1.82% fat content, 57.66% carbohydrate content, and 54.83% antioxidant activity, with higher panelist acceptance for color and texture attributes. In conclusion, the addition of CMC and butterfly pea flower extract improved the chemical characteristics, antioxidant activity, and sensory quality of MOCAF-based wet noodles, indicating their potential for developing local food products with enhanced quality and functional properties. Keywords: Wet noodles, Mocaf (Modified Cassava Flour), CMC (Carboxymethyl Cellulose), butterfly pea flower, antioxidant activity, chemical characteristics, sensory properties.