KARAKTERISTIK MIE BASAH DENGAN PROPORSI TEPUNG UMBI GEMBILI (Dioscorea esculenta L. Burkill) DAN PENAMBAHAN STPP (Sodium Tripolyphosphate) SEBAGAI PENGENYAL

Noodles are widely consumed by the community as an alternative food substitute for rice. Based on data from the World Instant Noodles Association (WINA) in 2015 consumption of noodles in Indonesia reached 13.2 billion packs in a year. This has caused the high import of wheat in Indonesia. Indonesia is rich in natural resources that have great potential in agriculture. One of them is that tubers can be used as an alternative to substitution in making noodles so that it can reduce the amount of imported wheat. Gembili is one of the local tubers that has the potential to be developed into wet noodles. According to Suhardi (2002), states that gembili has the highest yield of tuber flour and starch flour (24.28% and 21.4%) compared to other tubers. It is easy to break the wet based noodles in addition to flour which underlies the addition of STPP (sodium Tripolyphosphate) to improve the quality of the wet noodles produced. This study aims to determine the effect of the proportion of gembili tuber and STPP concentration on the characteristics of wet noodles produced. The study used factorial randomized block design (RBD) with two factors. The first factor is the proportion of 30% gembili tuber flour. 20%, and 10% and the second factor is the concentration of STPP (Sodium Tripolyphosphate) which is 2 grams, 3 grams, and 4 grams. The parameters tested were protein content, water content, ash content, color intensity, texture (elongation) and organic test including taste, preference and appearance. The results showed that the proportion of gembili flour had a significant effect on protein content, moisture content, ash content, texture (elongation), taste, preference, and appearance of wet noodles. STPP concentration has a significant effect on water content, level of redness (a+), texture (elongation), taste, preference, and appearance of wet noodles. The interaction between the proportion of gembili tuber flour and STPP concentration significantly affected ash content, texture (elongation), taste, preference, and appearance of wet noodles. The best treatment (De Garmo Test) was obtained in the treatment of T1S2 ((70% flour: 30% gembili) + 0.3% STPP) had a protein content of 5.35%, water content 60.88%, ash content 2.26 %, color brightness (L) 39.87, redness (a +) 2.00, yellowish color (b +) 6.37, elongation 15.84%, organoleptic taste 4.30, preference 4.30, and appearance 3, 85