KARAKTERISTIK TEKSTURAL MI LABU KUNING (Cucurbita moschata, ex Poir) DENGAN TEPUNG TAPIOKA SEBAGAI AGEN PEMBENTUK TEKSTUR

Mi is a very popular food in many countries. Noodle consumption in Indonesia reached in 1995 reached 3554.5 million per pack at the beginning of 2000 until now noodle consumption continues to rise at 15% per year. The purpose of this study to determine mi pumpkin that has the best textural properties among the treatments studied. Factor in this study is the proportion of pumpkin flour and tapioca flour and water concentration. The proportion of tapioca flour and pumpkin flour used was 5:7; 5:8, 5:9; 5:10; 5:11; 5:12 and water concentrations used were 10, 9 and 8 parts. This study examined the level of textural hardness, adhesiveness and elongation at mi pumpkin using a Texture Analyzer. The design of the experiment using a completely randomized factorial design. Hardness (hardness) noodles ranged from 2,237 x103g of the formulation 5:9:10 to 4,954 x103 g at 5:9:8 formulation, the influence of the proportion of flour and flour pumpkin taipoka the hardness of water in the formation of the properties had no significant effect. Stickiness (adhesiveness) ranged mi g of the -351,419 of the formulation 5:8:10 at -158.058 g of the formulation 5:7:9, the influence of the proportion of pumpkin flour to water in the formation of significant properties of adhesiveness. At the level of elongation mi pumpkin using a 5:9:10 formulation with a value of 191.70%. Best formulation on the textural properties and sensory testing is 5:9:10.