TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints80879
UR  - http://digilib.unila.ac.id/80879/
A1  - Widiawati Khoiratus , Syafa?ah 
Y1  - 2024/12/10/
N2  - Tepung mocaf dapat dimanfaatkan sebagai bahan baku pembuatan mi kering karena
memiliki tekstur lembut, warna putih, mudah larut dalam air, lebih cepat
mengembang saat dipanaskan, dan menghasilkan tekstur olahan yang lebih lunak.
Pati sagu merupakan salah satu bahan pangan yang memiliki kandungan gizi yang
tinggi. Kombinasi tepung mocaf dan pati sagu diharapkan dapat berfungsi sebagai
pengganti tepung terigu dalam pembuatan mi. Penelitian ini bertujuan untuk
mengetahui pengaruh formulasi tepung mocaf dan pati sagu terhadap sifat sensori,
kimia, dan fisik mi kering yang dihasilkan. Penelitian ini disusun dalam Rancangan
Acak Kelompok Lengkap (RAKL) faktor tunggal dengan enam taraf (P1 (90 g : 10
g), P2 (80 g : 20 g), P3 (70 g : 30 g), P4 (60 g : 40 g), P5 (50 g : 50 g), dan P6 (40
g : 60 g)) dan empat kali ulangan. Parameter pengamatan yaitu karakteristis sensori
(warna, rasa, tekstur, dan penerimaan keseluruhan), kadar air, kadar abu, dan
cooking loss. Data yang diperoleh dianalisis secara statistik dengan uji Barlett dan
Tuckey lalu dilanjutkan dengan analisis ragam dan uji BNT pada taraf 5%. Hasil
penelitian menunjukkan bahwa mi kering yang terbuat dari tepung mocaf dan pati
sagu dengan berbagai perbandingan berpengaruh nyata terhadap sifat sensori,
meliputi parameter warna, rasa, tekstur, dan penerimaan keseluruhan. Selain itu,
terdapat pengaruh pada sifat kimia yaitu kadar air dan kadar abu, serta sifat fisik
yaitu cooking loss. Mi kering yang dihasilkan memiliki nilai sensori warna yang
baik yaitu 4,23 (suka), rasa 3,74 (agak suka), tekstur 3,45 (agak suka), dan
penerimaan keseluruhan 3,79 (agak suka). Nilai kadar air yang baik yaitu 9,06%,
kadar abu 2,25%, dan cooking loss 13,05%.
Kata kunci : mi kering, tepung mocaf, pati sagu.

Mocaf flour was utilized as a raw material for making dried noodles because it had
a soft texture, a white color, dissolved easily in water, expanded quickly when
heated, and resulted in a softer texture in the final product. Sago starch was one of
the food ingredients that had high nutritional content. The combination of mocaf
flour and sago starch was expected to serve as a substitute for wheat flour in noodle
production. This study was aimed at determining the effect of mocaf flour and sago
starch formulations on the sensory, chemical, and physical properties of the dried
noodles that were produced. The research was designed using a Completely
Randomized Block Design (CRBD) with a single factor and six levels (P1 (90 g: 10
g), P2 (80 g: 20 g), P3 (70 g: 30 g), P4 (60 g: 40 g), P5 (50 g: 50 g), and P6 (40 g:
60 g)) with four repetitions. The parameters that were observed included sensory
characteristics (color, taste, texture, and overall acceptance), moisture content, ash
content, and cooking loss. The data obtained was analyzed statistically using
Bartlett and Tuckey tests, followed by analysis of variance (ANOVA) and the Least
Significant Difference (LSD) test at a 5% significance level. The results showed that
dried noodles made from mocaf flour and sago starch in various ratios had a
significant effect on sensory properties, including color, taste, texture, and overall
acceptance. Moreover, the formulations affected chemical properties, such as
moisture and ash content, as well as physical properties, such as cooking loss. The
dried noodles produced had good sensory values: color 4.23 (liked), taste 3.74
(slightly liked), texture 3.45 (slightly liked), and overall acceptance 3.79 (slightly
liked). The optimal moisture content was 9.06%, ash content 2.25%, and cooking
loss content 13.05%.
Keywords : dry noodles, mocaf flour, sago starch
PB  - FAKULTAS PERTANIAN
TI  - KAJIAN KARAKTERISTIK ORGANOLEPTIK MI KERING DENGAN
FORMULASI TEPUNG MOCAF DAN PATI SAGU
AV  - restricted
ER  -