?url_ver=Z39.88-2004&rft_id=2014051050&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+KARAKTERISTIK+ORGANOLEPTIK+MI+KERING+DENGAN%0D%0AFORMULASI+TEPUNG+MOCAF+DAN+PATI+SAGU&rft.creator=Widiawati+Khoiratus+%2C+Syafa%E2%80%99ah+&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tepung+mocaf+dapat+dimanfaatkan+sebagai+bahan+baku+pembuatan+mi+kering+karena%0D%0Amemiliki+tekstur+lembut%2C+warna+putih%2C+mudah+larut+dalam+air%2C+lebih+cepat%0D%0Amengembang+saat+dipanaskan%2C+dan+menghasilkan+tekstur+olahan+yang+lebih+lunak.%0D%0APati+sagu+merupakan+salah+satu+bahan+pangan+yang+memiliki+kandungan+gizi+yang%0D%0Atinggi.+Kombinasi+tepung+mocaf+dan+pati+sagu+diharapkan+dapat+berfungsi+sebagai%0D%0Apengganti+tepung+terigu+dalam+pembuatan+mi.+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+pengaruh+formulasi+tepung+mocaf+dan+pati+sagu+terhadap+sifat+sensori%2C%0D%0Akimia%2C+dan+fisik+mi+kering+yang+dihasilkan.+Penelitian+ini+disusun+dalam+Rancangan%0D%0AAcak+Kelompok+Lengkap+(RAKL)+faktor+tunggal+dengan+enam+taraf+(P1+(90+g+%3A+10%0D%0Ag)%2C+P2+(80+g+%3A+20+g)%2C+P3+(70+g+%3A+30+g)%2C+P4+(60+g+%3A+40+g)%2C+P5+(50+g+%3A+50+g)%2C+dan+P6+(40%0D%0Ag+%3A+60+g))+dan+empat+kali+ulangan.+Parameter+pengamatan+yaitu+karakteristis+sensori%0D%0A(warna%2C+rasa%2C+tekstur%2C+dan+penerimaan+keseluruhan)%2C+kadar+air%2C+kadar+abu%2C+dan%0D%0Acooking+loss.+Data+yang+diperoleh+dianalisis+secara+statistik+dengan+uji+Barlett+dan%0D%0ATuckey+lalu+dilanjutkan+dengan+analisis+ragam+dan+uji+BNT+pada+taraf+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+mi+kering+yang+terbuat+dari+tepung+mocaf+dan+pati%0D%0Asagu+dengan+berbagai+perbandingan+berpengaruh+nyata+terhadap+sifat+sensori%2C%0D%0Ameliputi+parameter+warna%2C+rasa%2C+tekstur%2C+dan+penerimaan+keseluruhan.+Selain+itu%2C%0D%0Aterdapat+pengaruh+pada+sifat+kimia+yaitu+kadar+air+dan+kadar+abu%2C+serta+sifat+fisik%0D%0Ayaitu+cooking+loss.+Mi+kering+yang+dihasilkan+memiliki+nilai+sensori+warna+yang%0D%0Abaik+yaitu+4%2C23+(suka)%2C+rasa+3%2C74+(agak+suka)%2C+tekstur+3%2C45+(agak+suka)%2C+dan%0D%0Apenerimaan+keseluruhan+3%2C79+(agak+suka).+Nilai+kadar+air+yang+baik+yaitu+9%2C06%25%2C%0D%0Akadar+abu+2%2C25%25%2C+dan+cooking+loss+13%2C05%25.%0D%0AKata+kunci+%3A+mi+kering%2C+tepung+mocaf%2C+pati+sagu.%0D%0A%0D%0AMocaf+flour+was+utilized+as+a+raw+material+for+making+dried+noodles+because+it+had%0D%0Aa+soft+texture%2C+a+white+color%2C+dissolved+easily+in+water%2C+expanded+quickly+when%0D%0Aheated%2C+and+resulted+in+a+softer+texture+in+the+final+product.+Sago+starch+was+one+of%0D%0Athe+food+ingredients+that+had+high+nutritional+content.+The+combination+of+mocaf%0D%0Aflour+and+sago+starch+was+expected+to+serve+as+a+substitute+for+wheat+flour+in+noodle%0D%0Aproduction.+This+study+was+aimed+at+determining+the+effect+of+mocaf+flour+and+sago%0D%0Astarch+formulations+on+the+sensory%2C+chemical%2C+and+physical+properties+of+the+dried%0D%0Anoodles+that+were+produced.+The+research+was+designed+using+a+Completely%0D%0ARandomized+Block+Design+(CRBD)+with+a+single+factor+and+six+levels+(P1+(90+g%3A+10%0D%0Ag)%2C+P2+(80+g%3A+20+g)%2C+P3+(70+g%3A+30+g)%2C+P4+(60+g%3A+40+g)%2C+P5+(50+g%3A+50+g)%2C+and+P6+(40+g%3A%0D%0A60+g))+with+four+repetitions.+The+parameters+that+were+observed+included+sensory%0D%0Acharacteristics+(color%2C+taste%2C+texture%2C+and+overall+acceptance)%2C+moisture+content%2C+ash%0D%0Acontent%2C+and+cooking+loss.+The+data+obtained+was+analyzed+statistically+using%0D%0ABartlett+and+Tuckey+tests%2C+followed+by+analysis+of+variance+(ANOVA)+and+the+Least%0D%0ASignificant+Difference+(LSD)+test+at+a+5%25+significance+level.+The+results+showed+that%0D%0Adried+noodles+made+from+mocaf+flour+and+sago+starch+in+various+ratios+had+a%0D%0Asignificant+effect+on+sensory+properties%2C+including+color%2C+taste%2C+texture%2C+and+overall%0D%0Aacceptance.+Moreover%2C+the+formulations+affected+chemical+properties%2C+such+as%0D%0Amoisture+and+ash+content%2C+as+well+as+physical+properties%2C+such+as+cooking+loss.+The%0D%0Adried+noodles+produced+had+good+sensory+values%3A+color+4.23+(liked)%2C+taste+3.74%0D%0A(slightly+liked)%2C+texture+3.45+(slightly+liked)%2C+and+overall+acceptance+3.79+(slightly%0D%0Aliked).+The+optimal+moisture+content+was+9.06%25%2C+ash+content+2.25%25%2C+and+cooking%0D%0Aloss+content+13.05%25.%0D%0AKeywords+%3A+dry+noodles%2C+mocaf+flour%2C+sago+starch&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-12-10&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80879%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80879%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80879%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Widiawati+Khoiratus+%2C+Syafa%E2%80%99ah+++(2024)+KAJIAN+KARAKTERISTIK+ORGANOLEPTIK+MI+KERING+DENGAN+FORMULASI+TEPUNG+MOCAF+DAN+PATI+SAGU.++FAKULTAS+PERTANIAN%2C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