title: FORMULASI TEPUNG JAGUNG (Zea mays L.) TERFERMENTASI DAN  TEPUNG TERIGU TERHADAP SIFAT KIMIA, F
creator: FLORENTINA , 1214051032
subject: Budidaya tanaman
description: Penelitian bertujuan untuk mengevaluasi efek perbedaan formulasi tepung jagung  terfermentasi dan tepung terigu terhadap sifat kimia, fisikokimia dan sensori mie  basah dan mendapatkan formulasi tepung jagung terfermentasi dan tepung terigu  yang menghasilkan mie basah dengan sifat kimia, fisikokimia dan sensori terbaik.  Perlakuan disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan  enam kali ulangan. Formulasi tepung jagung terfermentasi dan tepung terigu  sebanyak 4 taraf, yaitu L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) dengan  jumlah penambahan bahan tambahan yang sama. Data dianalisis dengan sidik  ragam dan uji lanjut dengan Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil  penelitian menunjukkan formulasi tepung jagung terfermentasi dan tepung terigu  pada mie basah berpengaruh nyata terhadap kadar air, protein, lemak,  karbohidrat, kehilangan padatan akibat pemasakan (cooking loss), daya serap air,  warna, tekstur dan penerimaan keseluruhan; serta tidak berpengaruh nyata  terhadap kadar abu, aroma dan rasa dan kelengketan. Perlakuan terbaik terdapat  pada L3 (30:70) dengan perbandingan tepung jagung terfermentasi 30% dan  tepung terigu 70%. Berdasarkan sifat kimia formulasi L3 (30:70) menghasilkan  kadar air sebesar 23,31%, kadar abu sebesar 1,55%, kadar lemak sebesar 8,50%,  kadar protein sebesar 9,11%, dan kadar karbohidrat sebesar 57,52% ; sifat  fisikokimia mie cooking loss sebesar 9,85% dan daya serap air sebesar 13,50%;  uji sensori pada mie basah menghasilkan warna kuning kecoklatan (skor 1,53),  tekstur agak kenyal (skor 2,88), aroma dan rasa agak khas jagung (skor 3,05),  kelengketan agak lengket (skor 3,30) dan penerimaan keseluruhan dengan kriteria  suka (skor 2,93).  Kata kunci : tepung jagung terfermentasi, tepung terigu, mie basah    ABSTRACT    This study aimed to evaluate the effect of different formulations of fermented corn  flour and wheat flour to the properties of chemical, physicochemical and sensory  boiled noodle and get formulations fermented wheat corn and wheat flour that  produces a boiled noodle to the nature of the chemical, physical and sensory best.  This treatment arranged in a randomized block design Complete (RAKL) with six  replications. Formulation consists of a comparison fermented corn flour and  wheat flour as much as four levels: L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60)  with the addition of the same additives. To know the difference among treatment  data is analyzed further using test Honestly Significant Difference (HSD) at 5%  level. The results showed the formulation of fermented corn flour and wheat flour  in a wet noodle significant effect on water content, protein, fat, carbohydrates,  cooking loss, water absorption, color, texture and overall acceptance; and no  significant effect on ash content, smell and flavor, and stickiness. The best  treatment is found in L3 (30:70) with a ratio of 30% fermented corn flour and  wheat flour 70%. Based on the chemical properties of the formulation L3 (30:70)  produces water content of 23,31%, ash content of 1,55%, amounting to 8,50% fat  content, protein content of 9,11%, and the carbohydrate content of 57,52 %; the  physicochemical properties of noodles cooking loss of 9,85% and water  absorption of 13,50%; sensory test on a wet noodle produce brownish yellow  color (score 1,53), slightly chewy texture (score 2,88), smell and flavor somewhat  typical corn (score 3,05), slightly sticky adhesiveness (score 3,30) and reception  like the overall criteria (score 2,93).  Keywords: fermented corn flour, wheat flour, boiled noodles.
publisher: FAKULTAS PERTANIAN
date: 2016-12-09
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/24864/1/ABSTRACT%20%28ABSTRAK%29.pdf
format: text
identifier: http://digilib.unila.ac.id/24864/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/24864/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   FLORENTINA , 1214051032  (2016) FORMULASI TEPUNG JAGUNG (Zea mays L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, F.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/24864/