Vol 5, No.1, Juni 2021, pp.59-74 DOI: https://doi.org/10.26877/jiphp.v5i1.8133 59 Karakteristik Makaroni Cassava dan Biji Nangka yang Diperkaya Ekstrak Kelor dengan Penambahan Gum Xanthan Cassava Macaroni and Jackfruit Seeds Enriched with Moringa Extract and Xanthan Gum Wila Hanindha Septyani 1) , Ulya Sarofa 1)* , Sri Winarti 1) 1) Jurusan Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur *Penulis Korespondensi: E-mail: sarofaulya@yahoo.co.id ABSTRACT Macaroni is generally made from wheat flour, but to reduce imports of wheat flour, local raw materials to replace wheat flour are needed. Cassava flour can be an alternative to wheat flour. The addition of jackfruit seed flour is needed to improve the nutritional content of macaroni. Moringa leaves extract as a substitute for water and natural dyes. Xanthan gum is added to improve macaroni characteristics. This study aims to determine the effect of the proportion of cassava flour and jackfruit seed flour and the concentration of xanthan gum and the addition of moringa extract on the characteristics of the resulting macaroni, so that the macaroni produced is of good quality and is liked by consumers. The results showed that macaroni cassava flour and jackfruit seed flour (70:30) and xanthan gum concentration 2% were the best treatment with water content of 10.776%, ash content 1.680%, starch content 65.781%, protein content 5,430%, amylose content 19.741%, crude fiber 3,745%, antioxidant activity 10,530%, cooking loss 2,691%, rehydration power 102,676%, and organoleptic test which shows color value 3,96, aroma 3,04, taste 3,32, and texture 3,64. Keywords: cassava; jackfruit; macaroni; moringa; xanthan gum ABSTRAK Makaroni pada umumnya terbuat dari tepung terigu, namun untuk mengurangi impor bahan baku tepung terigu diperlukan bahan baku lokal pengganti tepung terigu. Tepung cassava dapat menjadi salah satu alternatif pengganti terigu. Penambahan tepung biji nangka diperlukan untuk memperbaiki kandungan gizi pada makaroni. Ekstrak daun kelor sebagai pengganti air dan pewarna alami. Gum xanthan ditambahkan untuk memperbaiki karakteristik makaroni. Penelitian ini bertujuan mengetahui pengaruh proporsi tepung cassava dan tepung biji nangka serta konsentrasi gum xanthan dan penambahan ekstrak kelor sebagai pengganti air dan perwarna alami terhadap karakteristik makaroni yang dihasilkan, sehingga makaroni yang dihasilkan berkualitas baik dan disukai konsumen. Hasil penelitian menunjukkan makaroni tepung cassava dan tepung biji nangka (70:30) dan konsentrasi gum xanthan 2% merupakan perlakuan terbaik dengan nilai kadar air 10,776%, kadar abu 1,680%, kadar pati 65,781%, kadar protein 5,430%, kadar amilosa 19,741%, serat kasar 3,745%, aktivitas antioksidan 10,530%, cooking loss 2,691%, daya rehidrasi 102,676%, serta uji organoleptik yang menunjukkan nilai warna 3,96, aroma 3,04, rasa 3,32, dan tekstur 3,64. Kata kunci: cassava; gum xanthan; kelor; makaroni; nangka Article Submited 2021-02-17 Article Revised 2021-03-12 Article Accepted 2021-06-30