FORMULASI MIE KERING DENGAN SUBSTITUSI TEPUNG UMBI TALAS (Colocasia esculenta L.) DAN PENAMBAHAN SPIRULINA (Arthospira plantesis) SEBAGAI INOVASI PENCEGAHAN STUNTING

Febriani, Betarina (2025) FORMULASI MIE KERING DENGAN SUBSTITUSI TEPUNG UMBI TALAS (Colocasia esculenta L.) DAN PENAMBAHAN SPIRULINA (Arthospira plantesis) SEBAGAI INOVASI PENCEGAHAN STUNTING. Skripsi thesis, ITN MALANG.

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Abstract

ABSTRAK Penelitian ini bertujuan merumuskan formulasi mie kering berbahan tepung talas (Colocasia esculenta L.) dan spirulina (Arthospira platensis) sebagai inovasi pencegahan stunting. Tepung talas digunakan sebagai sumber karbohidrat lokal, sedangkan spirulina meningkatkan kandungan protein dan mikronutrien. Penelitian menggunakan metode eksperimental dengan variasi perbandingan tepung terigu, tepung talas, dan spirulina. Uji organoleptik mencakup warna, rasa, tekstur, aroma, dan keseluruhan, sedangkan analisis fisikokimia mengukur kadar protein, air, dan karbohidrat. Komposisi terbaik adalah 60% tepung terigu, 40% tepung talas, dan 1% spirulina, menghasilkan mie kering dengan protein 11,6%, karbohidrat 68%, dan kadar air 5,4%, sesuai standar SNI 8217-2015. Kata Kunci: tepung talas, spirulina, mie kering, stunting, mikronutrien ABSTRACT This study aims to formulate a dry noodle formulation made from taro flour (Colocasia esculenta L.) and spirulina (Arthospira platensis) as an innovation to prevent stunting. Taro flour is used as a local carbohydrate source, while spirulina increases protein and micronutrient content. The research used an experimental method with variations in the ratio of wheat flour, taro flour, and spirulina. Organoleptic tests included colour, taste, texture, aroma, and overall, while physicochemical analysis measured protein, water, and carbohydrate content. The best composition was 60% wheat flour, 40% taro flour, and 1% spirulina, producing dry noodles with 11.6% protein, 68% carbohydrate, and 5.4% water content, according to SNI 8217-2015 standard. Keywords: taro flour, spirulina, dried noodles, stunting, micronutrients

Item Type:	Thesis (Skripsi)
Additional Information:	Betarina Natasya Febriani (2114003)
Uncontrolled Keywords:	tepung talas, spirulina, mie kering, stunting, mikronutrien
Subjects:	Engineering > Chemical Engineering
Divisions:	Fakultas Teknologi Industri > Teknik Kimia S1
Depositing User:	Betarina Natasya Febriani
Date Deposited:	13 Mar 2025 02:17
Last Modified:	13 Mar 2025 02:17
URI:	http://eprints.itn.ac.id/id/eprint/15562

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