Mi instan merupakan produk olahan yang pada umumnya berbahan dasar tepung terigu yang praktis dikonsumsi. Tepung krekel yang memiliki sifat gluten-free dapat menggantikan tepung terigu dan bisa ditambahkan pasta daun kelor sebagai bahan tambahan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung krekel, air, dan pasta daun kelor pada tekstur mi instan, mengetahui pengaruh proporsi tepung krekel, air, dan pasta daun kelor pada cooking quality mi instan dan mengetahui pengaruh proporsi tepung krekel, air, dan pasta daun kelor pada sifat sensoris mi instan. Pembuatan mi instan dilakukan dengan cara proses gelatinisasi air : tepung (1:3, 1:4, :1:5). Gel ditambahkan tepung krekel kering (100 mesh) yang terdiri dari tiga level juga (1:09, 1:1,0, 1:1,1). Terakhir adonan ditambahkan kelor dengan proporsi 15% dan 20%. Rancangan percobaan dilakukan dengan Rancangan Acak Kelompok (RAK) dilanjutkan analisa data menggunakan SPSS (Anava, uji Tukey dan Duncan). Uji sensoris kepada 30 panelis tidak terlatih dengan skala 1 - 9. Hasil penelitian menunjukkan pasta kelor berpengaruh terhadap cooking time (9,278 – 12,611 menit). Semua faktor tidak berpengaruh terhadap cooking loss. Pada analisa tekstur semua faktor berpengaruh pada hardness (64,508 – 127,071 g), springiness (11,436 – 20,101), gumminess (73,494 – 87,045), chewiness (1023,979 – 1619,257). Proporsi air dan tepung juga berpengaruh terhadap adhesiveness (-0,489 - -2,011) dan cohesiveness (0,080 – 1,049). Pada uji sensoris, proporsi tepung berpengaruh terhadap skor kesukaan terhadap warna (agak suka), dan proporsi kelor terhadap kesukaan rasa (netral). Kata Kunci: Mi Instan, Gluten-free, Daun Kelor, Tepung Krekel

Instant noodle is a processed product which generally made from wheat flour and practically consumed. Krekel flour that has the properties of gluten-free can replace wheat flour while moringa leaf paste can be added as an additional material. This study has the objectives to determine the effect of the proportion of krekel flour, water, and moringa leaf paste on the texture of instant noodle, to determine the effect of the proportion of krekel flour, water, and moringa leaf paste on the cooking quality of instant noodle, and to determine the effect of the proportion of krekel flour, water, and moringa leaf paste on the sensory properties of instant noodle. The making of instant noodle is done by gelatinization process of water : flour (1:3, 1:4, :1:5). Gel is added to dry krekel flour (100 mesh) that also consists of three levels (1:09, 1:1,0, 1:1,1). Last, the dough is added with moringa with the proportions of 15% and 20%. The experimental design is done by Random Group Design (RGD) then continued with the data analysis by using SPSS (Anova, Tukey and Duncan test). Sensory test is done to the 30 untrained panelists with the scale of 1-9. The results of the study show that the moringa leaf paste has an effect on the cooking time (9,278 – 12,611 minutes). All factors do not have effect on cooking loss. On the analysis of texture, all factors have an effect on hardness (64,508 – 127,071 g), springiness (11,436 – 20,101), gumminess (73,494 – 87,045), and chewiness (1023,979 – 1619,257). The proportion of water and flour also has an effect on adhesiveness (-0,489 - -2,011) and cohesiveness (0,080 – 1,049). On the sensory test, the proportion of flour has an effect on the like score of color (rather like), and the proportion of moringa has an effect on the like score of flavor (neutral) Keywords: Instant Noodle, Gluten-free, Moringa Leaf, Krekel Flour.