ABSTRAK Mi merupakan makanan siap saji yang pertama kali dibuat dan berkembang di negara Cina. Bahan baku dalam pembuatan mi berasal dari tepung terigu yang diperoleh secara impor dari negara lain. Oleh sebab itu diperlukan alternatif pengganti tepung terigu dengan memanfaatkan hasil pertanian yaitu tepung labu kuning. Penelitian ini bertujuan untuk mengetahui cooking quality, tekstur dan sifat sensoris pada mi instan labu kuning. Desain penelitian menggunakan RALF (Rancangan Acak Lengkap Faktorial) dengan menggunakan dua faktor yaitu proporsi tepung gathotan dengan air (1:4 dan 1:5) dan proporsi gel dengan tepung labu kuning (1:1,0, 1:1,1, dan 1:1,2) dengan parameter uji cooking quality (cooking time), tekstural (hardness, springiness, cohesiveness, gumminess, chewiness dan resilience) dan sifat sensoris (warna, rasa, aroma, tekstur dan kesukaan keseluruhan). Bedasarkan hasil penelitian proporsi air berpengaruh nyata P<0,05 terhadap cooking time berkisar 3,89-4,30 menit, hardness berkisar 208,33-245,98 g, cohesiveness berkisar 0,94-0,98, gumminess berkisar 124,55-220,44, resilience berkisar 1,71-1,99 dan warna berkisar 4,09-4,35. Proporsi gel dan tepung berpengaruh nyata P<0,05 terhadap cooking time berkisar 3,77-4,67 menit, resilience berkisar 1,66-2,06, warna berkisar 3,78-4,86, rasa berkisar 3,98-5,00 dan kesukaan keseluruhan berkisar 4,20-5,10. Proporsi interaksi antara keduanya berpengaruh nyata P<0,05 terhadap cooking time, cohesiveness, dan kesukaan keseluruhan. Kata Kunci : Mi, Labu kuning, Cooking time, Tekstur dan Sifat sensoris.

Abstrack Indonesia is second-largest noodle consuming in the world. Unfortunately, the country does not grow wheat, thus it becomes wheat-importing country. Therefore, it is necessary to develop gluten-free noodle using local flour(s) such as pumpkin flour. This study aims to determine cooking quality, texture and sensory properties of instant pumpkin noodle. The study design used was completely randomized design factorial with two factors: the proportion of gathotan flour and water to make gel (1:4 and 1:5); and the proportion of gel to pumpkin flour (1:1,0, 1:1,1, and 1:1,2). Parameters examined were cooking quality (cooking time), textural (hardness, springiness, cohesiveness, gumminess, chewiness and resilience) and sensory properties (color, flavor, aroma, texture and overall liking). Based on the results of the study the proportion of water significantly (P<0,05) affected cooking time (ranged from 3,89 to 4,30 minutes), hardness (ranged from 208,33 to 245,98 g), cohesiveness (ranged from 0,94 to 0,98), gumminess (ranged 124,55 to 220,44), resilience (ranged from 1,71 to 1,99) and preference towards color (ranges from 4,09 to 4,35). The proportion of gel to powder significantly (P<0,05) affected cooking time (ranged from 3,77 to 4,67 minutes), resilience (ranged from 1,66 to 2,06), the preference towards color (ranged from 3,78 to 4,86), the preference towards flavor (ranges 3,98 to 5,00) and overall liking (ranged from 4,20 to 5,10). Interaction of the two factors affected significantly cooking time, cohesiveness and overall liking. Keyword: Noodle, Pumpkin, Cooking quality, Texture and Sensory.

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