ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan proporsi air dan proporsi tepung terhadap sifat sensoris, cooking quality dan sifat tekstural mi instan suweg ternikstmalisasi. Bahan baku yang digunakan terdiri dari tepung umbi suweg yang melalui proses nikstamalisasi yaitu perendaman dengan air kapur guna memperbaiki tekstur produk. Penelitian ini menggunakan rancangan acak lengkap faktorial (RAL) yang terdiri dari dua faktor. Faktor pertama yaitu proporsi air dan faktor kedua yaitu proporsi tepung. Proporsi air yang digunakan yaitu 1:4; 1:5; dan 1:6. Sedangkan proporsi tepung yang digunakan yaitu 1:0,9; 1:1; dan 1:1,1. Hasil penelitian ini menunjukkan bahwa proporsi air memberi pengaruh nyata terhadap aroma, cooking loss, hardness, springiness, dan gummines. Proporsi tepung memberi pengaruh nyata terhadap gumminess. Sedangkan interaksi keduanya memmeberi pengaruh nyata terhadap warna, kesukaan keseluruhan, cooking time, hardness, adhesiveness, springiness, gumminess, chewiness, dan resilience. Nilai sensoris yang diperoleh yaitu warna 3,90-5,30, aroma 4,40-5,13, rasa 3,97-4,80, tekstur di mulut 3,73-4,77, dan kesukaan keseluruhan 4,13-5,10. Cooking time 5,46-7,64 menit. Cooking loss 5,368-10,69%. Uji tekstur hardness 164,04-439,669g, adhesiveness -,097 sampai -18,398, springiness 0,820-12,318, cohesiveness 0,670-0,724, gumminess 112,570-305,350, chewiness 105,261-280,320, dan resilience 1,078-1,386. Kata kunci : Umbi suweg, nikstamalisasi, sensoris, cooking quality, dan tekstural mi.

ABSTRACT This study aims to know the effect of the use of water proportion and the proportion of flour to the sensory properties, cooking quality and the textural nature of gluten free noodle. The raw materials used consist of elephant foot yam flour through the process of nixtamalize is soaking with lime water to improve the texture of the product. This study used a factorial completely randomized design (RAL) consisting of two factors. The first factor is the proportion of water and the second factor is the proportion of flour. The proportion of water used is 1: 4; 1: 5; And 1: 6. While the proportion of flour used is 1: 0.9; 1: 1; And 1: 1,1. The results of this study indicate that the proportion of water gives a real effect on the smell, cooking loss, hardness, springiness, and gummines. The proportion of flour gives a real effect on gumminess. While the interaction of both gives real effect on the color, overall fondness, cooking time, hardness, adhesiveness, springiness, gumminess, chewiness, and resilience. Sensory values obtained were 3.90-5.30, 4.40-5.13, 3.97-4.80, 3.73-4.77, and 4.13- 5.10. Cooking time 5.46-7.64 minutes. Cooking loss 5,368-10,69%. Hardness texture test 164,04-439,669g, adhesiveness -, 097 to -18,398, springiness 0,820-12,318, cohesiveness 0,670-0,724, gumminess 112,570-305,350, chewiness 105,261-280,320, and resilience 1,078-1,386. Keywords: elephant foot yam, nixtamalize, sensory, cooking quality, dan texture of noodles.

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