Pengembangan Produk Mi Instan Jagung Madura dan Singkong Sebagai Substitusi Tepung Terigu

Abstract

The import of wheat food is something that is still difficult for Indonesia to avoid. This was done not without reason, but to meet domestic food needs. Utilization of local food potential in Indonesia is one very appropriate step to minimize imported food ingredients. The potential local food that is suitable for development is Madura local corn and cassava. Madura corn has a higher protein content compared to other corn. Cassava has the advantage of being a high source of carbohydrates and a source of energy for the body. Another advantage of local Madura corn and cassava is that the prices are cheap and the commodities are abundant. The aim of this research is to maximize local Madura corn and cassava commodities which are used as substitutes for making instant noodles. The method used is a descriptive study where the method is carried out with an approach through literature studies. This research is expected to produce instant noodle products made from local Madura corn and cassava and to minimize wheat imports