JP2 | Jurnal Penelitian Pangan Volume 2.1, Oktober 2017 P - ISSN: 2528-3537; E - ISSN: 2528-5157 Website: www.jurnal.unpad.ac.id/jp2 Teknik Ekstrusi Dingin pada Mie MOJANG (MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough Nurud Diniyah 1) , Finnada Dwi Agustin 2) , Dani Setiawan 2) , Achmad Subagio 1) ,Wiwik Siti Windrati 1) 1) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember 2) Alumni Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jln. Kalimantan 37, Kampus Tegal Boto Jember 68121 E-mail: nurud.ftp@unej.ac.id A R T I C L E I N F O A B S T R A C T Article history Received: 13 Juni 2017 Accepted: 6 Agustus 2017 Available online: 12 Februari 2018 The aims of this research are to determine the effect of raw material proportion and steaming time of dough towards the organoleptic and physical of MOJANG noodles, and provide the best formulation to produce MOJANG noodles with good characteristics. Variations in the proportion of raw material used are 40% MOCAF: 60% yellow corn flour, 50% MOCAF: 50% yellow corn flour and 60% MOCAF: 40% yellow corn flour. Variations of steaming time of dough are 15 minutes, 20 minutes, and 25 minutes. Observations included the analysis of organoleptic properties, color (Hue and Chroma), cooking loss and elasticity. The best treatment was determined by using effectiveness test. The results analysis of organoleptic properties of MOJANG noodles showed proportion of raw materials and steaming time of dough significantly affect to favorite color, texture, taste and overall liking; but did not significantly affect the favorite flavor. In the analysis of physical properties of MOJANG noodles, the proportion of raw materials significantly affect to: value of hue color and elasticity of MOJANG noodles; but did not significantly affect the value of the chroma color and cooking loss of MOJANG noodles. The best formulation MOJANG noodles is 40% MOCAF: 60% corn flour and steaming time of dough in 15 minutes which has result value: favorite color of 4.00; favorite texture of 3.32; favorite taste of 3:36; favorite flavor of 3.32; and overall liking of 3.62. Color hue value of 118.03; chroma color of 23.28. elasticity of 37.78%; and cooking loss of 11.29%. Keywords : cold extrusion Corn flour Mocaf Noodles Steaming time of dough Kata kunci : Ekstrusi dingin Lama pengukusan Mie Mocaf Tepung jagung A B S T R A K Tujuan penelitian untuk mengetahui pengaruh proporsi bahan baku dan lama pengukusan adonan terhadap sifat organoleptik dan fisik mie MOJANG serta mengetahui formulasi terbaik untuk menghasilkan mie MOJANG dengan karakteristik terbaik. Variasi proporsi bahan baku yang digunakan yaitu 40% MOCAF: 60 % tepung jagung kuning, 50% MOCAF: 50 % tepung jagung kuning dan 60% MOCAF: 40 % tepung jagung kuning. Variasi lama pengukusan adonan yang digunakan yaitu 15 menit, 20 menit dan 25 menit. Pengamatan meliputi analisis sifat organoleptik, warna (Hue dan Chroma), cooking loss, dan elastisitas. Perlakuan terbaik ditentukan menggunakan uji efektivitas. Hasil uji pada analisis sifat organoleptik mie MOJANG menunjukkan proporsi bahan baku dan lama pengukusan adonan berpengaruh terhadap kesukaan warna, kesukaan tekstur, kesukaan rasa dan kesukaan keseluruhan, tetapi tidak berpengaruh terhadap kesukaan aroma. Pada analisis sifat fisik mie MOJANG, proporsi bahan baku berpengaruh pada: nilai warna hue dan elastisitas mie MOJANG; tetapi tidak berpengaruh terhadap nilai warna chroma dan cooking. Sedangkan lama pengukusan adonan berpengaruh terhadap seluruh parameter pada sifat fisik mie MOJANG. Formulasi mie MOJANG terbaik adalah 40% MOCAF: 60 % tepung jagung dan lama pengukusan adonan selama 15 menit yang memiliki nilai kesukaan warna 4,00; kesukaan tekstur 3,32; kesukaan rasa 3.36; kesukaan aroma 3,32; dan kesukaan keseluruhan 3,62. Nilai warna hue sebesar 118,03; warna chroma sebesar 23,28; elastisitas 37,78%; cooking loss 11,29%.