ALFIYATUL HASANAH NRP. 14.03.3.1.1.00021. Analisis Sifat Tekstural, Cooking Quality Dan Analisis Kelayakan Mi Kering Mocaf Dengan Proporsi Tepung Alor (Suaeda Maritima). Dibawah bimbingan Dr. Ir. H. Asfan, MP dan Dr. Moh. Fuad Fauzul M, S.TP., M.Si ABSTRAK Mi kering merupakan salah satu produk pengolahan pangan yang menggunakan tepung, yang dikeringkan hingga kadar airnya rendah. Pemanfaatan mocaf 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 proporsi tepung alor dan lama pengukusan terhadap tekstur, cooking quality, dan analisis kelayakan mi kering mocaf. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor, serta dilakukan pengulangan sebanyak tiga kali. Faktor pertama dari penelitian ini adalah perbandingan tepung mocaf dengan tepung alor terdiri dari 4 level yaitu 100% (tanpa tepung alor); 90:10%; 80:20%; dan 70:30%. Dan faktor kedua yaitu lama pengukusan dengan 2 level yaitu selama 15 menit dan 30 menit. Hasil penelitian menunjukkan bahwa proporsi tepung (Mocaf : alor) berpengaruh terhadap nilai cooking time dan cooking loss. Nilai cooking time mi berkisar antara 1.007 - 1.777 menit, dan nilai cooking loss mi berkisar antara 14,333 - 19,333 %. Hasil pengujian tekstur, proporsi tepung (Mocaf : tepung alor) berpengaruh terhadap nilai hardness dan gumminess. Nilai hardness berkisar antara 2,153 x 103- 4,283 x 103 g, dan gumminess 1,745 x 103- 3,614 x 103, dan hasil kelayakan mi kering mocaf menunjukkan bahwa layak untuk dijalankan. Hal itu dapat diketahui dari BEP Rp 1415/kemasan, nilai NPV yang positif Rp. 2.562.770 selama periode operasi 3 tahun, dan payback periods lebih cepat yaitu 2,6 tahun dari umur investasi. Nilai Net B/C lebih besar dari satu (Net B/C>1) yaitu 1.03 maka usaha layak untuk dijalankan. Kata Kunci: Mi kering, mocaf, tepung alor, RALF.

ALFIYATUL HASANAH. St.N. 14.03.3.1.1.00031. An Analysis of Textural Properties, Cooking Quality, and Feasibility of Mocaf Dried Noodles with the Proportion of Sea Blite (Suaeda Maritima) Flour. Advisors: Dr. Ir. H. Asfan, MP and Dr. Moh. Fuad Fauzul M, S.TP., M.Si ABSTRACT Dried noodle is one of food products which use flour as its basic ingredient. Using mocaf (Modified cassava flour) as a basic ingredient is one of the alternatives in producing dried noodle, it can decrease the need of importing wheat flour. This study aims to find out the influence of the proportion of sea blite flour and the steaming duration of the texture, the cooking quality, and the analysis of the feasibility of mocaf dried noodles. The research method used in this study is a Completely Randomized Factorial Design (CRFD) with two factors and three replications. The first factor used in this study is that the ratio between mocaf and the sea blite flour which is divided into four levels: 100% (without sea blite flour); 90:10%; 80:20%; and 70%:30%. The second factor is that the length of the steaming duration which is divided into two levels: 15 and 30 minutes. The findings of this study suggest that the proportion of the flour (mocaf: sea blite) influenced the value of the cooking time for approximately 1.007 - 1.777 minutes and the cooking loss of the noodles for approximately 14,333 - 19,333 %. The result of the textural analysis suggests that the proportion of the flour (mocaf: sea blite) influenced the hardness and gumminess value as well. The hardness value of the noodle is approximately in between 2,153 x 103- 4,283 x 103 g and the gumminess value is approximately in between 1,745 x 103- 3,614 x 103 and the feasibility test of the noodles suggests that mocaf noodles are edible and are feasible to be run. It can be seen from the BEP: Rp 1415/pieces, the good NPV: Rp. 2.562.770 since 3 years-period of operation, and the faster payback period that is 2,6 years from the investment. Net B/C ratio is higher than one (Net B/C>1) that is 1.03, thus it clearly shows that this business is feasible to be run. Key Words: Dried noodles, mocaf, sea blite flour,CRFD.

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