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<http://digilib.unila.ac.id/id/eprint/24864> <http://purl.org/dc/terms/title> "FORMULASI TEPUNG JAGUNG (Zea mays L.) TERFERMENTASI DAN\r\nTEPUNG TERIGU TERHADAP SIFAT KIMIA, F"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/24864> <http://purl.org/ontology/bibo/abstract> "Penelitian bertujuan untuk mengevaluasi efek perbedaan formulasi tepung jagung\r\nterfermentasi dan tepung terigu terhadap sifat kimia, fisikokimia dan sensori mie\r\nbasah dan mendapatkan formulasi tepung jagung terfermentasi dan tepung terigu\r\nyang menghasilkan mie basah dengan sifat kimia, fisikokimia dan sensori terbaik.\r\nPerlakuan disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan\r\nenam kali ulangan. Formulasi tepung jagung terfermentasi dan tepung terigu\r\nsebanyak 4 taraf, yaitu L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) dengan\r\njumlah penambahan bahan tambahan yang sama. Data dianalisis dengan sidik\r\nragam dan uji lanjut dengan Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil\r\npenelitian menunjukkan formulasi tepung jagung terfermentasi dan tepung terigu\r\npada mie basah berpengaruh nyata terhadap kadar air, protein, lemak,\r\nkarbohidrat, kehilangan padatan akibat pemasakan (cooking loss), daya serap air,\r\nwarna, tekstur dan penerimaan keseluruhan; serta tidak berpengaruh nyata\r\nterhadap kadar abu, aroma dan rasa dan kelengketan. Perlakuan terbaik terdapat\r\npada L3 (30:70) dengan perbandingan tepung jagung terfermentasi 30% dan\r\ntepung terigu 70%. Berdasarkan sifat kimia formulasi L3 (30:70) menghasilkan\r\nkadar air sebesar 23,31%, kadar abu sebesar 1,55%, kadar lemak sebesar 8,50%,\r\nkadar protein sebesar 9,11%, dan kadar karbohidrat sebesar 57,52% ; sifat\r\nfisikokimia mie cooking loss sebesar 9,85% dan daya serap air sebesar 13,50%;\r\nuji sensori pada mie basah menghasilkan warna kuning kecoklatan (skor 1,53),\r\ntekstur agak kenyal (skor 2,88), aroma dan rasa agak khas jagung (skor 3,05),\r\nkelengketan agak lengket (skor 3,30) dan penerimaan keseluruhan dengan kriteria\r\nsuka (skor 2,93).\r\nKata kunci : tepung jagung terfermentasi, tepung terigu, mie basah\r\n\r\nABSTRACT\r\n\r\nThis study aimed to evaluate the effect of different formulations of fermented corn\r\nflour and wheat flour to the properties of chemical, physicochemical and sensory\r\nboiled noodle and get formulations fermented wheat corn and wheat flour that\r\nproduces a boiled noodle to the nature of the chemical, physical and sensory best.\r\nThis treatment arranged in a randomized block design Complete (RAKL) with six\r\nreplications. Formulation consists of a comparison fermented corn flour and\r\nwheat flour as much as four levels: L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60)\r\nwith the addition of the same additives. To know the difference among treatment\r\ndata is analyzed further using test Honestly Significant Difference (HSD) at 5%\r\nlevel. The results showed the formulation of fermented corn flour and wheat flour\r\nin a wet noodle significant effect on water content, protein, fat, carbohydrates,\r\ncooking loss, water absorption, color, texture and overall acceptance; and no\r\nsignificant effect on ash content, smell and flavor, and stickiness. The best\r\ntreatment is found in L3 (30:70) with a ratio of 30% fermented corn flour and\r\nwheat flour 70%. Based on the chemical properties of the formulation L3 (30:70)\r\nproduces water content of 23,31%, ash content of 1,55%, amounting to 8,50% fat\r\ncontent, protein content of 9,11%, and the carbohydrate content of 57,52 %; the\r\nphysicochemical properties of noodles cooking loss of 9,85% and water\r\nabsorption of 13,50%; sensory test on a wet noodle produce brownish yellow\r\ncolor (score 1,53), slightly chewy texture (score 2,88), smell and flavor somewhat\r\ntypical corn (score 3,05), slightly sticky adhesiveness (score 3,30) and reception\r\nlike the overall criteria (score 2,93).\r\nKeywords: fermented corn flour, wheat flour, boiled noodles."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/eprint/24864> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/1706056> .
<http://digilib.unila.ac.id/id/document/1706056> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/1706056> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706056> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706056> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
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<http://digilib.unila.ac.id/id/document/1706057> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/1706057> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706057> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706057> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
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<http://digilib.unila.ac.id/id/document/1706058> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706058> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706058> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
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<http://digilib.unila.ac.id/id/document/1706059> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706059> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
<http://digilib.unila.ac.id/id/document/1706059> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702921> .
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<http://digilib.unila.ac.id/id/document/1706060> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
<http://digilib.unila.ac.id/id/document/1706060> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
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<http://digilib.unila.ac.id/id/document/1706060> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/24864/15/lightbox.jpg> .
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<http://digilib.unila.ac.id/id/document/1706061> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
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<http://digilib.unila.ac.id/id/document/1706061> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/24864/16/preview.jpg> .
<http://digilib.unila.ac.id/24864/16/preview.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "preview.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/1706062> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
<http://digilib.unila.ac.id/id/document/1706062> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
<http://digilib.unila.ac.id/id/document/1706062> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
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<http://digilib.unila.ac.id/id/document/1706062> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/24864/17/medium.jpg> .
<http://digilib.unila.ac.id/24864/17/medium.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "medium.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/1706063> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
<http://digilib.unila.ac.id/id/document/1706063> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
<http://digilib.unila.ac.id/id/document/1706063> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1702920> .
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<http://digilib.unila.ac.id/id/document/1706063> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/24864/18/small.jpg> .
<http://digilib.unila.ac.id/24864/18/small.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "small.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/24864> <http://www.w3.org/2000/01/rdf-schema#seeAlso> <http://digilib.unila.ac.id/24864/> .
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<http://digilib.unila.ac.id/24864/> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/24864> .
<http://digilib.unila.ac.id/id/subject/SB> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2004/02/skos/core#Concept> .
<http://digilib.unila.ac.id/id/subject/SB> <http://www.w3.org/2004/02/skos/core#prefLabel> "Budidaya tanaman"@en .
<http://digilib.unila.ac.id/id/eprint/24864> <http://purl.org/dc/terms/subject> <http://digilib.unila.ac.id/id/subject/SB> .