Mi instan krekel sari tomat merupakan pengembangan dari mi instan yang merupakan makanan yang disukai masyarakat Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung singkong krekel dan sari tomat terhadap tekstur, cooking quality dan sensoris hedonik. Metode yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan 2 faktor (formulasi gel dan formulasi adonan). Formulasi gel terdiri dari sari tomat dan tepung krekel. Formulasi adonan terdiri dari gel dan tepung krekel. Terdapat 3 perlakuan untuk masing – masing faktor yaitu: formulasi gel (1:3,5; 1:4; 1:4,5) dan formulasi adonan (1:0,9: 1:1; 1:1,1). Proporsi sari tomat berpengaruh nyata (P<0,05) terhadap cooking time (7 sampai 9,667 menit), springiness (11,30 sampai 15,003),dan cohesiveness (0,871 sampai 0,992). Proporsi tepung berpengaruh nyata (P<0,05) terhadap cooking loss (8,950 sampai 13,017%), hardness (109,105 sampai 137,599), adhesiveness (-1,304 sampai -2,839), springiness (10,494 sampai 16,112), cohesiveness (0,879 sampai 0,987), gumminess (103,055 sampai 119,753), chewiness (1248,687 sampai 1860,651), resilience (1,015 sampai 1,044), dan kesukaan warna (5,272 sampai 5,794). Interaksi antar faktor berpengaruh nyata (P<0,05) terhadap hardness (100,162 sampai 143,321), adhesiveness (-0,682 sampai -3,751), cohesiveness (0,859 sampai 1,091), gumminess (95,62 sampai 127,343), dan kesukaan terhadap tekstur di mulut (4,933 sampai 6,267) mi Kata kunci : Mi instan, sari tomat, krekel,singkong terfermentasi, RAL

Krekel extract tomato instant noodles is a development of instant noodles which is favored by many Indonesian. This study aims to determine the effect of krekel flour and tomato juice formulations on texture, cooking quality and hedonic sensory. The method used is full facorial design with 2 factors (gel proportion and flour proportion) Gel consist of tomato extract and krekel flour. The flour proportion consists of gel and krekel flour. There are 3 treatments for each factor: flour to tomato juice (1: 3.5, 1: 4, 1: 4.5) and gel to flour (1: 0.9, 1: 1, 1: 1.1). The proportion of tomato juice had significant effect (P <0.05) to cooking time (7 to 9.667 minutes), springiness (11.30 to 15.003), and cohesiveness (0.871 to 0.992). The proportion of flour had significant effect (P <0.05) on cooking loss (8.950 to 13.017%), hardness (109.105 to 137.599), adhesiveness (-1.304 to -2.839), springiness (10.494 to 16.112), cohesiveness (0.879 to 0.987) ,gumminess (103.055 to 119.753), chewiness (1248.687 to 1860.651), resilience (1.015 to 1.044), and color preference (5.272 to 5.794). Both factors mutual interaction had significant effect (P <0.05) to krekel tomato extract instant noodles hardness (100.162 to 143.321), adhesiveness (-0.682 to -3.751), cohesiveness (0.859 to 1.091), gumminess (95.62 to 127.343), and preference for texture at mouth (4.933 to 6.267). Keywords: Instant noodles, tomato juice, krekel, fermented cassava, full facorial design

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