Peningkatan Gizi Mie Instan Dari Campuran Tepung Terigu dan Tepung Ubi Jalar Melalui Penambahan Tepung Tempe dan Tepung Ikan

INCREASING INSTANT NOODLE QUALITY MIXTURED BY WHEAT AND SWEET POTATO FLOURS WITH ADDED TEMPEH FLOUR AND FISH MEAL The aim of this research was to know the effect of composition of tempeh flour and fish meal and CMC concentration on physicochemical feature and organoleptic values of instant noodle. This research had been performed by using completely randomized design (CRD) with two factors i.e : composition tempeh flour : fish meal (T) : (25:15), (20:20), (15:25), (10:30) and CMC concentration (S) : (0%), (0,25%), (0,50%), (0,75%). Parameters analyzed were moisture content, water absortive power, weight loss on cooking, protein content, calcium content, organoleptic values (colour, aroma, taste and texture). The result showed that composition of tempeh flour : fish meal had highly significant effect on protein content, calcium content, organoleptic value of colour and taste and had significant effect on organoleptic value of aroma and had no significant effect on moisture content, water absortive power, wheat loss on cooking and organoleptic value of texture. CMC concentration had highly significant effect on moisture content, water absortive power, weight loss on cooking, protein content, calcium content and organoleptic value of texture and had no significant effect on organoleptic value of colour, aroma and taste. The interaction of composition tempeh flour : fish meal and CMC concentration had significant effect on protein content and calcium content and had no significant effect on moisture content, water absortive power, weight loss on cooking and organoleptic values (colour, aroma, taste and texture). The composition tempeh flour : fish meal 15 : 25 and CMC concentration 0,50% gave the best and more acceptable quality of instant noodle.