Pembuatan Mi Kering dari Pati Biji Alpukat (Persea americana) Termodifikasi dengan Metode Fermentasi serta Penambahan Tepung Mocaf dan Garam Fosfat

Abstract

The utilization of avocado seed waste (Persea americana) as a raw material for dried noodle production represents an innovative approach to the development of functional foods based on local resources. This study aimed to modify avocado seed starch through fermentation using tape yeast and to blend it with mocaf (modified cassava flour) and wheat flour to produce nutritious dried noodles with desirable organoleptic qualities. The starch modification was conducted to enhance its functional properties and granule morphology, which were analyzed using Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). Three formulations were tested 1:2:4, 3:2:2, and 4:2:1 (modified starch : mocaf flour : wheat flour)—with the best formulation (F2) selected based on organoleptic evaluations of aroma, texture, and color by 25 panelists. The F2 dried noodles contained 5,58% moisture, 0,276% ash, 5,95% protein, 8,40% carbohydrates, and a high dietary fiber content of 28,79%. Although the protein content did not meet the Indonesian National Standard (SNI) requirement (≥8%), the product demonstrates strong potential as a healthy and environmentally friendly noodle alternative. The findings indicate that the concentration of modified avocado seed starch significantly affects the characteristics and consumer acceptability of the resulting dried noodles.