Optimasi Formula dan Struktur Mikroskopik Pasta Bebas Gluten Berbahan Dasar Puree Ubi Jalar Ungu dan Tepung Kacang Hijau

https://doi.org/10.22146/agritech.10678

Ira Mulyawanti(1*), Slamet Budijanto(2), Sedarnawati Yasni(3)

(1) Program Studi Ilmu Pangan, Sekolah Pascasarjana Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
(2) Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220, Bogor
(3) Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220, Bogor
(*) Corresponding Author

Abstract


The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance.

ABSTRAK

Penelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.


Keywords


Pasta; purple sweet potatoes; gluten free food; formulation optimization

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DOI: https://doi.org/10.22146/agritech.10678

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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