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<http://digilib.unila.ac.id/id/eprint/57265> <http://purl.org/dc/terms/title> "PENGARUH FORMULASI TEPUNG TERIGU, TEPUNG RUMPUT\r\nLAUT (Eucheuma cottonii) DAN RUSIP BUBUK TERHADAP\r\nSIFAT ORGANOLEPTIK DAN KIMIA MI KREMES"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/57265> <http://purl.org/ontology/bibo/abstract> "Penelitian ini bertujuan mengetahui pengaruh formulasi tepung terigu, tepung rumput\r\nlaut, dan rusip bubuk terhadap sifat organoleptik dan kimia mi kremes, dan\r\nmengetahui formulasi tepung terigu, tepung rumput laut, dan rusip bubuk terbaik. Penelitian ini disusun secara nonfaktorial dalam Rancangan Acak Kelompok Lengkap\r\n(RAKL) dengan 4 kali ulangan. Perlakuan pada penelitian ini menggunakan 6\r\nformulasi tepung terigu, tapioka, tepung rumput laut, dan rusip bubuk yaitu\r\nF1 (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\r\nsampel diuji sifat organonoleptik dan sifat kimia. Data yang diperoleh dianalisis\r\nkesamaan ragam dengan uji bartlett dan kemenambahan data diuji dengan uji Tuckey.\r\nData selanjutnya dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) pada\r\n\r\nReva Agustia\r\n\r\niv\r\n\r\ntaraf 5%. Hasil penelitian ini menunjukkan bahwa formulasi tepung terigu, tepung\r\nrumput laut, dan rusip bubuk terbaik berdasarkan sifat organoleptik dan sifat kimia\r\nmi kremes adalah formulasi F5 (60:10:20:10)%. Mi kremes dengan formulasi F5\r\nmenghasilkan mi kremes dengan rasa gurih (3,76), aroma khas rusip (3,69), warna\r\ncoklat (2,45), dan tekstur renyah (3,84), dengan kandungan kadar air 3,58%, kadar\r\nabu 9,90%, kadar protein 11,40%, kadar lemak 14,16%, kadar serat 10,28%, dan\r\nkadar 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\r\npowdered rusip formulation on the organoleptic and chemical properties of kremes\r\nnoodle, and to know the best formulation of wheat flour, seaweed flour, and\r\npowdered rusip. This research was designed in Complete Randomized Block Design\r\n(CRBD) with 4 repetitions. The treatment in this study used 6 formulation of wheat\r\nflour, 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\r\n(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\r\naddition with the Tuckey Test. The data were further tested by Honestly Significant\r\n\r\nReva Agustia\r\n\r\nii\r\n\r\nDifference (HSD) test at the level of 5%. The research result showed that the best\r\nformulation of wheat flour, seaweed flour, and powdered rusip formulation based on\r\norganoleptic and chemical properties of kremes noodle was the formulation F5 with\r\n60% wheat flour, 10% tapioca, 20% seaweed flour, and 10% powdered rusip. Kremes noodle with the best formulation resulted kremes noodle with savory taste\r\n(3,76), typical rusip aroma (3,69), brown color (2,45), and crispy texture (3,84), with\r\na moisture content 3,58%, ash content 9,90%, protein content 11,40%, fat content\r\n14,16%, dietary fiber content 10,28%, and carbohydrates content 50,68%."^^<http://www.w3.org/2001/XMLSchema#string> .
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