PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KELAPA SEBAGAI BAHAN PENSUBSTITUSI TERIGU DALAM PEMBUATAN MI INSTAN

The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour in making instant noodles. This study was used a completely randomized design experiment with 5 treatment and 3 replications that produced 15 exsperimental units. The obtained data were statistically analized using analysis of variance (ANOVA). If the F count is high than or equal to F table then continued with DNMRT test at the 5% level. The treatments in this research included TUK1 (wheat flour 90: purple sweet potato flour 0: coconut flour 10), TUK2 (wheat flour 85: purple sweet potato flour 5: coconut flour 10), TUK3 (wheat flour 80: purple sweet potato flour 10: coconut flour 10), TUK4 (wheat flour 75: purple sweet potato flour 15: coconut flour 10) and TUK5 (wheat flour 75: purple sweet potato flour 15: coconut flour 10). Result of analiysis of variance showed that the ratio of purple sweet potato flour and coconut flour significantly affected moisture content, protein content, acid number, intactness, rehydration time and sensory assessment. The best treatment instant noodles was TUK4 which had moisture content 4.25%, protein content 10.84%, acid number 1.34 mg KOH/g, intactness 94.67% and rehydration time 6.10 minutes. Descriptive sensory assessment was purple colour, purple sweet potato flavor, slightly texture and purple sweet potato taste.