PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP PENIALAIAN ORGANOLEPTIK MIE WIKAU MAOMBO - Maslin, Shintya; Wahyuni, Sri; Ansharullah, Ansharullah (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2017)
ABSTRACT The purpose of this study was to analyze the effect of the addition of seaweed slurry and xanthan gum on theorganoleptic assessment of wikau maombo noodles.The study used a completely randomized design (CRD) with six treatments of combination of wikau maombo flour, seaweed, and xanthan gum (wikau maombo flour : wheatflour : seaweed : xanthan gum) M1=60% : 37% : 2% : 1%, M2=60% : 35% : 4% : 1%, M3= 60% : 33% : 6% : 1%,M4= 60% : 31% : 8% : 1%, M5= 60% : 29% : 10% : 1%, and M6= 98% : 2%.The organoleptic assessment resultsshow that in the aspects of color, aroma, taste, and texture, the best treatment was obtained at M1 with a score of4.68 (really like) in color quality rating, 4.70 (really like) in aroma, 4.56 (really like) in taste, and 4.63 (really like) intexture. Meanwhile, the sensory test results show that the best treatment was obtained at M1, which had a yellowwhitecolor, interesting aroma, and chewy texture. Therefore, it can be concluded that the addition of seaweedslurry and xanthan gum had a significant effect on the organoleptic assessment of wikau maombo noodles. Keywords: Wikau maombo, seaweed, organoleptic, wet noodle. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh penambahan bubur rumput laut dan xanthan gumterhadap penilaian organoleptik mie wikau maombo. Rancangan percobaan yang digunakan dalam penelitian iniadalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan yang merupakan kombinasi proporsi antara tepungwikau maombo, rumput laut dan xanthan gum (tepung wikau maombo : terigu : rumput laut : xanthan gum )M1=60% : 37% : 2% : 1%, M2= 60% : 35% : 4% : 1%, M3= 60% : 33% : 6% : 1%, M4= 60% : 31% : 8% : 1% , M5=60% : 29% : 10% : 1%, M6= 98% : 2%. Hasil penilaian organoleptik menunjukkan penilaian hedonik warna,aroma, rasa dan tekstur, perlakuan terbaik diperoleh pada perlakuan M1 = (60 g wikau maombo, 37 g terigu , 2 grumput laut dan 1 g xhantan gum) dengan nilai organoleptik warna 4,68 (sangat suka), aroma 4,70 (sangat suka),rasa 4,56 (sangat suka) dan tekstur 4,63 (sangat suka). Hasil penilaian uji sensorik warna, aroma dan teksturmenunjukkan penilaian terbaik diperoleh pada perlakuan M1 dengan penilaian organoleptik warna mendapatkankualifikasi (putih kekuningan), aroma (menarik) dan tekstur (kenyal). Sehingga dapat disimpulkan bahwaPenambahan bubur rumput laut dan xanthan gum berpengaruh sangat nyata terhadap penilaian organoleptikproduk mie basah wikau maombo.Kata Kunci : Wikau maombo, rumput laut, organoleptik, mie basah.