PEMANFAATAN PAKKAT ( CALAMUS SP ) SEBAGAI SUMBER KH ALAMI DALAM PENGEMBANGAN PRODUK MIE SEHAT

Utilization of Pakkat as Raw Material: Pakkat (young rattan shoots) was successfully utilized as a raw material for producing healthy noodles by processing it into fine pakkat flour. The process involved peeling off the hard outer skin, boiling for one hour, soaking overnight to remove bitterness, drying on a low-temperature hot plate, and sieving to an 80–100 mesh size. This utilization supports food diversification efforts based on local wisdom.
Color: Formulation F2 (10%) was the most preferred, with a score of 94.13. The addition of pakkat flour tended to result in a visually darker noodle color.
Aroma: Formulation F1 (5%) was the most preferred, with a score of 111.10. The distinctive aroma of pakkat was more pronounced at higher concentrations.
Texture: Formulation F3 (15%) was the most preferred, with a score of 111.13. The dietary fiber from the pakkat provided a denser and chewier physical structure to the noodles.
Taste: Formulation F2 (10%) had the flavor most preferred by the panelists, with a score of 125.13.
Overall: Overall, formulation F3 (15%) achieved the highest level of acceptance, with a total score of 396.50.

Based on the One-Way ANOVA test, the addition of pakkat had a significant effect on the aroma (p=0.022 < 0.05) and texture (p=0.050 ≤ 0.05) parameters.
Conversely, the addition of pakkat did not result in significant differences regarding the color (p=0.086 > 0.05) and taste (p=0.709 > 0.05) parameters.
The Tukey Post Hoc test indicated that the aroma of formulation F1 differed significantly from that of F2 and F3. Nutritional Quality (Carbohydrates): Substitution with *pakkat* flour yields noodles with adequate levels of complex carbohydrates and dietary fiber, as determined by the "by difference" analysis method. This product has the potential to serve as a healthier natural energy source than pure wheat noodles, owing to the fiber content, which promotes a longer-lasting feeling of satiety.