Formulasi-Evaluasi Mie Gluten-free dengan Kombinasi Tepung Sagu, Tepung Porang, Tepung Garut Menggunakan Metode Ekstrusi

Abstrak

Indonesia ranks second as a country with a penchant for instant noodles, consuming 14.26 million servings, resulting in a decline in the country's foreign exchange reserves due to the import of flour as a primary ingredient and an increase in metabolic diseases among the population. Consequently, this research aims to develop gluten-free noodles using indigenous Indonesian ingredients, namely Sago Flour, Porang Flour, and Arrowroot Flour, utilizing the extrusion method. This method involves applying pressure and force to achieve the desired noodle shape, and the final product is packaged in an environmentally friendly manner, compliant with the Indonesian National Standards (SNI). In this study, five dry noodle formulations (F1-F5) were created, with substitutions of sago flour, porang flour, and arrowroot flour, resulting in noodles ranging from white to light brown in color, possessing a unique egg-like flavor and a chewy texture. Subsequently, various evaluations were conducted, including cooking time, elongation, drying shrinkage, and a sensory preference test by a panel of judges, with data analysis performed using SPSS statistical analysis software. Based on the test results, it can be concluded that the extrusion method (extruder technology) is suitable for producing gluten-free noodles, which can be packaged in biodegradable packaging. Among the formulations, F4 proved to be the most optimal choice.