ABSTRAK Mi kering merupakan mi yang berdasarkan pengolahannya diolah dengan menggunakan metode pengeringan. Secara umum, mi terbuat dari tepung terigu. Indonesia merupakan salah satu negara importir tepung terigu ke empat terbesar di dunia. Pemanfaatan tepung krekel singkong merupakan salah satu alternatif bahan makanan yang dapat dimanfaatkan sebagai bahan dasar pembuatan mi yang dapat mengurangi ketergantungan impor terigu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan air dan tepung krekel terhadap tekstur, cooking quality dan sensoris mi kering. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor dan 3 level pada masing-masing faktor, serta ulangan sebanyak dua kali. Faktor dari penelitian ini adalah perbandingan tepung krekel dengan air yaitu (1:3), (1:4), (1:5), dan konsentrasi gel dengan tepung krekel (1:0,9), (1:1,0), (1:1,1). Hasil penelitian menunjukkan bahwa proporsi air berpengaruh terhadap nilai cooking loss sedangkan proporsi tepung berpengaruh terhadap cooking time. Nilai cooking time berkisar antara 7,875-9,75 menit, nilai cooking loss berkisar antara 3,025-6,050%. Proporsi air berpengaruh terhadap nilai hardness, adhesiveness, gumminess, chewiness, dan resilience. Sedangkan proporsi tepung berpengaruh terhadap nilai hardness, cohesiveness, gumminess, dan chewiness. Nilai hardness berkisar antara 120,749-218,431g, adhesiveness (-14,142)–(-4,883), springiness (0,905-0,982), gumminess (97,782-167,503), cohesiveness (0,737-0,800), chewiness (89,738-160,937), dan resilience (1,087-1,195). Proporsi air berpengaruh terhadap tekstur di mulut, sedangkan proporsi tepung berpengaruh terhadap nilai kesukaan warna, tekstur di mulut dan kesukaan secara keseluruhan. Nilai kesukaan warna berkisar antara 3,80-5,17, aroma (3,73-4,97), rasa (3,03-6,05), tekstur di mulut (3,77-5,03), kesukaan secara keseluruhan (3,80-5,17). Kata Kunci: Mi kering, tepung krekel singkong, RAL.

ABSTRACT Dry noodles are noodles based on the processing processed by using drying method. Generally, noodles are made from wheat flour. Indonesia is one of the world's fourth largest wheat importing countries. Krekel utilization of cassava flour is one alternative foodstuffs can be used as a basic ingredient of making noodles which can reduce dependence on imported wheat. The purpose of this research is to know the effect of water and flour of krekel on texture, cooking quality and dry sensory noodles. The research method used is Completely Randomized Design (RAL) with 2 factors and 3 levels on each factor, and two repeatation. Factors of this study was comparison krekel flour with water, namely (1: 3), (1: 4), (1: 5), and the concentration of gel with krekel flour (1: 0.9), (1: 1.0) , (1: 1,1). The results showed that the proportion of water affects the value of cooking loss while the proportion of flour has an effect on cooking time. Cooking time value ranged from 7,875-9,75 minutes, cooking loss value ranged from 3.025-6,050%. The proportion of water affects hardness, adhesiveness, gumminess, chewiness, and resilience values. While the proportion of flour affect the value of hardness, cohesiveness, gumminess, and chewiness. Hardness value ranging between 120,749-218,431g, adhesiveness (-14.142) - (- 4,883), springiness (.905-.982), gumminess (97.782 to 167.503), cohesiveness (.737-.800), chewiness (89.738 to 160.937), and resilience (1.087-1.195). The proportion of water affects the texture in the mouth, while the proportion of flour affects the color preferences, the texture in the mouth and the overall fondness. Values ranged from 3.80 to 5.17 color, smell (3.73 to 4.97), flavor (3.03 to 6.05), the texture in the mouth (3.77 to 5.03), Overall (3.80-5.17). Keywords: Dry noodles, cassava flour, RAL.

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