PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp.) TERHADAP KANDUNGAN GIZI, FISIK, SENSORIK, DAN ANTIOKSIDAN MIE BASAH
Authors: Hutriani Nur , Tamrin Tamrin , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT The aims of this study was to determine the effect of adding squid ink (Loligo sp.) To sensory, physical and antioxidant properties. This study used a Completely Randomized Design (CRD) consisting of five treatments addition of squid ink with three replications, namely N0 ( 0%), N1 ( 1%), N2 ( 1, 5%), N3 (2%), and N4 (2.5%). Data from observations were analyzed using ANOVA (Analysis Of Variance) at 95% level, if there is a real difference (P˃0.05), further tests were carried out with a DMRT (Duncan Multiple Range Test) test at 95% significance level. The results obtained showed that the addition of squid ink have a real effect on sensory values which included taste, aroma, and texture but the sensory value of the color have no significant effect. Based on the sensory test, the best treatment test is done with the Effectiveness Index method of the best treatment results being the basis for testing the nutritional content, and antioxidants. The test results of nutrient content, antioxidants, and squid ink (Loligo sp.) Wet noodles in the best treatment were found in the N2 (water content of 56.93%, protein content 24.85%, ash content 0.5, and carbohydrate content 15.86%) and antioxidant testing (noodles without squid ink (Loligo sp.) 327.18 ppm, noodles with the addition of squid ink (Loligo sp.) 316.89 ppm and squid ink (Loligo sp. ) 267.90 ppm). The physical test results in the treatment of 10% N0, N1 23.33%, N2 30%, N3 40%, and N4 56.67%. Keywords: Antioxidants, nutritional content, Loligo sp., physical, and sensory.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tinta cumi-cumi (Loligo sp.) terhadap sifat sensorik, fisik dan antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga kali ulangan yaitu N0 (penambahan tinta cumi-cumi 0%), N1 (penambahan tinta cumi-cumi 1%), N2 (penambahan tinta cumi-cumi 1,5%), N3 (penambahan tinta cumi-cumi 2%), dan N4 (penambahan tinta cumi-cumi 2,5%). Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis Of Variance) pada taraf 95%, apabila terdapat beda nyata (P˃0,05) maka dilakukan uji lanjut dengan uji DMRT (Ducan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penambahan tinta cumi-cumi memberikan pengaruh nyata terhadap nilai sensorik yang meliputi rasa, aroma, dan tekstur tetapi pada nilai sensori warna memberikan pengaruh tidak nyata. Berdasarkan uji sensorik selanjutnya dilakukan uji perlakuan terbaik dengan metode Indeks Efektivitas hasil perlakuan terbaik menjadi dasar untuk uji kandungan gizi, dan antioksidan. Hasil uji kandungan gizi, antioksidan, dan tinta cumi-cumi (Loligo sp.) mie basah pada perlakuan tebaik terdapat pada perlakuan N2 (kadar air 56,93%, kadar protein 24,85%, kadar abu 0,5, dan kadar karbohidrat 15,86% ) dan pengujian antioksidan (mie tanpa tinta cumi-cumi (Loligo sp.) 327,18 ppm, mie dengan penambahan tinta cumi-cumi (Loligo sp.) 316,89 ppm dan tinta cumi-cumi (Loligo sp.) 267,90 ppm). Hasil pengujian fisik pada perlakuan N0 10%, N1 23,33%, N2 30%, N3 40%, dan N4 56,67%.Kata kunci: Antioksidan, fisik, kandungan gizi, Loligo sp., dan sensorik.