@misc{eprints57265,
           title = {PENGARUH FORMULASI TEPUNG TERIGU, TEPUNG RUMPUT
LAUT (Eucheuma cottonii) DAN RUSIP BUBUK TERHADAP
SIFAT ORGANOLEPTIK DAN KIMIA MI KREMES},
          author = {1514051009 REVA AGUSTIA},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/57265/},
        abstract = {Penelitian ini bertujuan mengetahui pengaruh formulasi tepung terigu, tepung rumput
laut, dan rusip bubuk terhadap sifat organoleptik dan kimia mi kremes, dan
mengetahui formulasi tepung terigu, tepung rumput laut, dan rusip bubuk terbaik. Penelitian ini disusun secara nonfaktorial dalam Rancangan Acak Kelompok Lengkap
(RAKL) dengan 4 kali ulangan. Perlakuan pada penelitian ini menggunakan 6
formulasi tepung terigu, tapioka, tepung rumput laut, dan rusip bubuk yaitu
F1 (90:10:0:0)\%, F2 (81:10:5:4)\%, F3 (74:10:10:6)\%, F4 (67:10:15:8)\%, F5 (60:10:20:10)\%, F6 (53:10:25:12)\%, dan F7 (46:10:30:14)\%. Masing-masing
sampel diuji sifat organonoleptik dan sifat kimia. Data yang diperoleh dianalisis
kesamaan ragam dengan uji bartlett dan kemenambahan data diuji dengan uji Tuckey.
Data selanjutnya dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) pada

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taraf 5\%. Hasil penelitian ini menunjukkan bahwa formulasi tepung terigu, tepung
rumput laut, dan rusip bubuk terbaik berdasarkan sifat organoleptik dan sifat kimia
mi kremes adalah formulasi F5 (60:10:20:10)\%. Mi kremes dengan formulasi F5
menghasilkan mi kremes dengan rasa gurih (3,76), aroma khas rusip (3,69), warna
coklat (2,45), dan tekstur renyah (3,84), dengan kandungan kadar air 3,58\%, kadar
abu 9,90\%, kadar protein 11,40\%, kadar lemak 14,16\%, kadar serat 10,28\%, dan
kadar karbohidrat 50,68\%. Kata kunci : mi kremes, rusip bubuk, tepung rumput laut, tepung terigu This aims of this research are to know the effect of wheat flour, seaweed flour, and
powdered rusip formulation on the organoleptic and chemical properties of kremes
noodle, and to know the best formulation of wheat flour, seaweed flour, and
powdered rusip. This research was designed in Complete Randomized Block Design
(CRBD) with 4 repetitions. The treatment in this study used 6 formulation of wheat
flour, seaweed flour, and powdered rusip, that are F1 (90:10:0:0)\%, F2 (81:10:5:4)\%, F3 (74:10:10:6)\%, F4 (67:10:15:8)\%, F5 (60:10:20:10)\%, F6 (53:10:25:12)\%, and F7
(46:10:30:14)\%. Each sample was tested for organonoleptic and chemical properties. The data obtained were analyzed in variance similarity with the Bartlett Test and data
addition with the Tuckey Test. The data were further tested by Honestly Significant

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Difference (HSD) test at the level of 5\%. The research result showed that the best
formulation of wheat flour, seaweed flour, and powdered rusip formulation based on
organoleptic and chemical properties of kremes noodle was the formulation F5 with
60\% wheat flour, 10\% tapioca, 20\% seaweed flour, and 10\% powdered rusip. Kremes noodle with the best formulation resulted kremes noodle with savory taste
(3,76), typical rusip aroma (3,69), brown color (2,45), and crispy texture (3,84), with
a moisture content 3,58\%, ash content 9,90\%, protein content 11,40\%, fat content
14,16\%, dietary fiber content 10,28\%, and carbohydrates content 50,68\%.}
}