Abstrak Impor terigu di Indonesia setiap tahunnya semakin meningkat. Untuk mengurangi ketergantungan terhadap impor terigu, dan membuat diversifikasi olahan sukun, dibuatlah mi dari tepung sukun. Faktor yang dikaji adalah proporsi air dan tepung singkong termodifikasi dalam tepung pre-gelatinisasi, yaitu 4:1, 5:1, dan 6:1. Faktor kedua yang dikaji adalah proporsi tepung pre-gelatinisasi dan tepung sukun, yaitu 10:10, 10:11, 10:12. Parameter cooking quality terdiri dari waktu pemasakan, cooking loss, dan absorpsi air. Hasil menunjukkan bahwa terdapat pengaruh nyata (p<0,05) interaksi proporsi air dalam tepung pre-gelatinisasi dan proporsi tepung pre-gelatinisasi dengan tepung sukun. Waktu pemasakan mi sukun berkisar antara 186 (air:tepung singkong termodifikasi = 5:1; dan tepung pre-gelatinisasi:tepung sukun = 10:10) hingga 286 detik (air:tepung singkong termodifikasi = 4:1; dan tepung pre-gelatinisasi:tepung sukun = 10:12). Cooking loss mi sukun berkisar dari 12,457 hingga 17,042 %, dan tidak dipengaruhi secara nyata (p>0,05) oleh perlakuan. Sedangkan absorpsi air mi sukun berkisar dari 143,090 (air:tepung singkong termodifikasi = 4:1; dan tepung pre-gelatinisasi:tepung sukun = 10:10) hingga 174,370 % (air:tepung singkong termodifikasi = 4:1; dan tepung pre-gelatinisasi:tepung sukun = 10:12). Kata kunci: air, tepung singkong, tepung sukun, cooking quality

Abstract Wheat imports in Indonesia increase every year. To reduce dependence on wheat imports, and diversify breadfruit process, then noodles were made from breadfruit flour. The Wheat factor that had been studied was the proportion of water and cassava flour modified in the pre-gelatinization flour, ie 4:1, 5:1, and 6:1. The second factor was the proportion of flour pre-gelatinization and breadfruit flour, ie 10:10, 10:11, 10:12. Cooking quality parameters consist of the cooking time, cooking loss, and water absorption. The results showed that there were significant effect (p <0.05) of the interaction of water proportion in the pre-gelatinization flour and proportion of pre-gelatinization flour with breadfruit flour. The cooking time of breadfruit noodles ranged between 186 (water:modified cassava flour = 5:1; and pre-gelatinization flour:breadfruit flour = 10:10) to 286 seconds (water:modified cassava flour = 4:1, and pre-gelatinization flour:breadfruit flour = 10:12). Cooking loss of breadfruit noodles ranged from 17.042% to 12.457, and it was not influenced significantly (p> 0.05) by treatment. While the water absorption of breadfruit noodles ranged from 143.090 (water:modified cassava flour = 4:1; and pre-gelatinization flour:breadfruit flour = 10:10) to 174.370% (water:modified cassava flour = 4:1, and flour pre-gelatinization: breadfruit flour = 10:12). Keywords: water, cassava flour, breadfruit flour, cooking quality

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