Widiawati Khoiratus , Syafa’ah (2024) KAJIAN KARAKTERISTIK ORGANOLEPTIK MI KERING DENGAN FORMULASI TEPUNG MOCAF DAN PATI SAGU. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Tepung mocaf dapat dimanfaatkan sebagai bahan baku pembuatan mi kering karena memiliki tekstur lembut, warna putih, mudah larut dalam air, lebih cepat mengembang saat dipanaskan, dan menghasilkan tekstur olahan yang lebih lunak. Pati sagu merupakan salah satu bahan pangan yang memiliki kandungan gizi yang tinggi. Kombinasi tepung mocaf dan pati sagu diharapkan dapat berfungsi sebagai pengganti tepung terigu dalam pembuatan mi. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung mocaf dan pati sagu terhadap sifat sensori, kimia, dan fisik mi kering yang dihasilkan. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) faktor tunggal dengan enam taraf (P1 (90 g : 10 g), P2 (80 g : 20 g), P3 (70 g : 30 g), P4 (60 g : 40 g), P5 (50 g : 50 g), dan P6 (40 g : 60 g)) dan empat kali ulangan. Parameter pengamatan yaitu karakteristis sensori (warna, rasa, tekstur, dan penerimaan keseluruhan), kadar air, kadar abu, dan cooking loss. Data yang diperoleh dianalisis secara statistik dengan uji Barlett dan Tuckey lalu dilanjutkan dengan analisis ragam dan uji BNT pada taraf 5%. Hasil penelitian menunjukkan bahwa mi kering yang terbuat dari tepung mocaf dan pati sagu dengan berbagai perbandingan berpengaruh nyata terhadap sifat sensori, meliputi parameter warna, rasa, tekstur, dan penerimaan keseluruhan. Selain itu, terdapat pengaruh pada sifat kimia yaitu kadar air dan kadar abu, serta sifat fisik yaitu cooking loss. Mi kering yang dihasilkan memiliki nilai sensori warna yang baik yaitu 4,23 (suka), rasa 3,74 (agak suka), tekstur 3,45 (agak suka), dan penerimaan keseluruhan 3,79 (agak suka). Nilai kadar air yang baik yaitu 9,06%, kadar abu 2,25%, dan cooking loss 13,05%. Kata kunci : mi kering, tepung mocaf, pati sagu. Mocaf flour was utilized as a raw material for making dried noodles because it had a soft texture, a white color, dissolved easily in water, expanded quickly when heated, and resulted in a softer texture in the final product. Sago starch was one of the food ingredients that had high nutritional content. The combination of mocaf flour and sago starch was expected to serve as a substitute for wheat flour in noodle production. This study was aimed at determining the effect of mocaf flour and sago starch formulations on the sensory, chemical, and physical properties of the dried noodles that were produced. The research was designed using a Completely Randomized Block Design (CRBD) with a single factor and six levels (P1 (90 g: 10 g), P2 (80 g: 20 g), P3 (70 g: 30 g), P4 (60 g: 40 g), P5 (50 g: 50 g), and P6 (40 g: 60 g)) with four repetitions. The parameters that were observed included sensory characteristics (color, taste, texture, and overall acceptance), moisture content, ash content, and cooking loss. The data obtained was analyzed statistically using Bartlett and Tuckey tests, followed by analysis of variance (ANOVA) and the Least Significant Difference (LSD) test at a 5% significance level. The results showed that dried noodles made from mocaf flour and sago starch in various ratios had a significant effect on sensory properties, including color, taste, texture, and overall acceptance. Moreover, the formulations affected chemical properties, such as moisture and ash content, as well as physical properties, such as cooking loss. The dried noodles produced had good sensory values: color 4.23 (liked), taste 3.74 (slightly liked), texture 3.45 (slightly liked), and overall acceptance 3.79 (slightly liked). The optimal moisture content was 9.06%, ash content 2.25%, and cooking loss content 13.05%. Keywords : dry noodles, mocaf flour, sago starch
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2308844022 . Digilib |
| Date Deposited: | 19 Dec 2024 08:02 |
| Terakhir diubah: | 19 Dec 2024 08:02 |
| URI: | http://digilib.unila.ac.id/id/eprint/80879 |
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