<![CDATA[Tepung ubi kayu dan tepung jagung merupakan tepung non gandum yang memiliki kandungan pati cukup tinggi sehingga berpotensi dijadikan mi. Kualitas tepung ubi kayu dipengaruhi salah satunya oleh kandungan patinya. Semakin tinggi tingkat substitusi tepung ubi kayu yang ditambahkan, maka kandungan pati semakin meningkat, karena tepung ubi kayu mempunyai kandungan pati lebih tinggi dari tepung terigu. Umur panen ubi kayu berpengaruh terhadap kandungan pati di dalamnya. Tujuan penelitian ini untuk mengetahui perbandingan penggunaan tepung ubi kayu dari umur panen yang berbeda dan tepung jagung dalam pembuatan mi kering. Proses pembuatan mi terdiri dari pencampuran bahan, pengukusan, pemadatan adonan, pembentukan lembaran dan untaian, pengukusan mi, pengeringan, dan pengemasan. Perlakuan yang digunakan adalah tepung dari ubi kayu dengan umur panen 6 bulan, 8 bulan, dan 10 bulan dan perbandingan penggunaan tepung ubi kayu dan tepung jagung yaitu 50 persen : 50 persen, 60 persen: 40 persen, dan 70 persen : 30 persen. Hasil penelitian menunjukkan mi terbaik dihasilkan oleh tepung dari ubi kayu umur panen 10 bulan dengan perbandingan tepung ubi kayu dan tepung jagung 60 persen : 40 persenCassava flour and corn flour, the non-wheat flour products having high starch content, are potentially used for noodle processing. The quality of cassava flour is influenced by starch content which is higher substitution of cassava flour in the product and higher starch content. The harvest time of cassava is significantly influencing the starch content. The purpose of this research is to find the best additional ratios between cassava flour in different harvest times of cassava with corn flour for producing dried noodle. The steps in processing dried noodle are mixing, steaming, cramming, sheeting, followed by noodle steaming, drying and packaging. The treatments of cassava flours are taken from harvest time of 6, 8, and 10 months and in which the corn flours are added with the ratios between cassava flours and corn flours are respectively 50:50 percents, 60:40 percents, and 70:30 percents. The results show that noodle with the higher ratio of cassava flour and corn flour have the best characteristics such as of elongation, hardness, chewiness, stickiness and yields. The best noodle composition is with the ratio of cassava flour and corn flour at 60:40 percents and cassava flour from the cassava with the harvest time of 10 months. ]]>
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