Mi merupakan makanan instan yang terbuat dari terigu yang saat ini berkembang pesat. Tingkat konsumsi mi semakin meningkat sehingga berdapak pada kenaikan impor terigu, sehingga perlu adanya alternatif pengganti terigu dengan pemanfaatan hasil pertanian salah satunnya singkong. Singkong melalui proses fermentasi alami akan terbentuk tepung krekel singkong. Penelitian ini bertujuan untuk mengetahui cooking quality, tekstur dan sensoris mi instan tepung krekel singkong. Desain penelitian menggunakan RAL (Rancangan Acak Lengkap) menggunakan dua faktor yaitu proporsi tepung krekel singkong dengan air (1:3; 1:4; 1:5) dan proporsi gel dengan tepung (1:0,9; 1:1: 1:1,1). Parameter uji cooking quality (cooking time, cooking loss), tekstur (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) dan sensoris (warna, aroma, rasa, tekstur, kesukaan keseluruhan). Uji tekstur diketahui proporsi air berpengaruh terhadap cooking time, hardness, adhesivenesss, springiness, cohesiveness, chewiness, resilience dan warna. Proporsi tepung berpengaruh (P<0,05) terhadap hardness, springiness, gumminess, chewiness, resilience. Nilai hardness berkisar 75,594-150,185 g, adhesiveness -0,437-(-13,738), springiness (0,911-20,253), cohesiveness (0,764-0,899), gumminess (59,696-114,842), chewiness (56,841391,236), resilience (0,906-1,116). Hasil uji sensoris yang dilakukan dapat diketahui dari warna, aroma, tekstur dimulut, dan kesukaan keseluruhan responden memberikan penilaian lebih dari 5. Artinnya responden suka terhadap mi instan singkong kerekel. KATA KUNCI: Mi Instan, Tepung Krekel Singkong, Cooking Quality, Tekstur, Sensoris

Noodles is an instant food made from wheat which is currently growing rapidly. The level of consumption of noodles is increasing so that the increase in wheat flour imports, so there needs to be an alternative to wheat flour with the utilization of agricultural crops one of cassava. Cassava through natural fermentation process will form cassava crackle flour. This study aims to determine the cooking quality, texture and sensory instant noodle flour cassava flour. The study design using the RAL (completely randomized design) using two factors: the proportion of krekel cassava flour with water (1: 3; 1: 4; 1: 5) and the proportion of gel with flour (1: 0.9; 1: 1: 1: 1,1). Test parameters quality cooking (cooking time, cooking loss), texture (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) and sensory (color, aroma, flavor, texture, overall preferences). Test the texture of the share of water affect the cooking time, hardness, adhesivenesss, springiness, cohesiveness, chewiness, resilience and colors. The proportion of flour influenced (P <0,05) to hardness, springiness, gumminess, chewiness, resilience. Hardness value ranging from 75.594 to 150.185 g, adhesiveness -0.437 - (- 13.738), springiness (0.911 to 20.253), cohesiveness (.764-.899), gumminess (59.696 to 114.842), chewiness (56,841391,236), resilience (0,906 -1,116). The test results of sensory done can be seen from the color, aroma, texture, mouthfeel, and overall preferences of the respondents gave ratings of more than 5. That means they like to instant noodles respondents kerekel cassava. KEYWORDS: Instant Noodles, Cassava Krekel Flour, Cooking Quality, Texture, Sensory

Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal Baca Jurnal