?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+MUTU+SENSORI+DAN+KIMIA+KUE+KERING+(NASTAR)%0D%0ADENGAN+FORMULASI+TEPUNG+MOCAF+DAN+TEPUNG+KACANG%0D%0A%0D%0AHIJAU&rft.creator=Asqiatul+%2C+Hasanah&rft.subject=620+Ilmu+teknik+dan+ilmu+yang+berkaitan&rft.description=Salah+satu+produk+turunan+tepung+ubi+kayu+yang+digunakan+dalam+industri%0D%0Apengolahan+pangan+pengganti+terigu+adalah+Modified+Cassava+Flour+(MOCAF).%0D%0APenambahan+kacang+hijau+yang+memiliki+kandungan+protein+cukup+tinggi+yakni%0D%0Asekitar+24%25+bermanfaat+bagi+penguatan+tulang.+pemanfaatan+tepung+MOCAF+dan%0D%0Atepung+kacang+hijau+antara+lain+pembuatan+kue+kering+yaitu+kue+nastar.+Kue%0D%0Anastar+merupakan+kue+dengan+isian+selai+yang+umumnya+dibuat+dengan+tepung%0D%0Aterigu+dan+bahan+tambahan+lain+kemudian+dipanggang+pada+oven.+Penelitian%0D%0Adilakukan+secara+non+faktorial+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+lima+taraf+dan+lima+kali+ulangan.+formulasi+tepung+MOCAF+dan%0D%0Atepung+kacang+hijau+yaitu+100%25%3A0%25+(K1)%2C+75%25%3A25%25+(K2)%2C+50%25%3A50%25+(K3)%2C%0D%0A25%25%3A75%25+(K4)%2C+0%25%3A100%25+(K5).Data+diuji+kesamaan+ragam+dengan+uji+Bartlett%0D%0Adan+kemenambahan+data+dengan+uji+Tuckey.+Data+dianalisis+ragam+selanjutnya%0D%0Auji+lanjut+dengan+uji+BNJ+pada+taraf+5%25.+Formulasi+tepung+MOCAF+dan+tepung%0D%0Akacang+hijau+dalam+pembuatan+nastar+berpengaruh+terhadap+karakteristik+sifat%0D%0Asensori+berupa+warna%2C+aroma%2C+rasa+dan+tekstur%2C+dan+menghasilkan+karakteristik%0D%0Asensori+terbaik+pada+formulasi+25%25%3A75%25.+Karakteristik+mutu+kimia+perlakuan%0D%0Aterbaik+yang+dihasilkan+yaitu+kadar+air+memperoleh+rata-rata+skor+6%2C61%25%2C+kadar%0D%0Aprotein+sebesar+8%2C62%25+dan+kadar+abu+tidak+larut+dalam+asam+memperoleh+skor%0D%0Asebesar+0%2C125%25.%0D%0A%0D%0AKata+kunci+%3A+Modified+Cassava+Flour+(MOCAF)%2C+tepung+kacang+hijau%2C+nastar%0D%0AOne+of+the+cassava+flour+derivative+products+used+in+the+food+processing+industry%0D%0Aas+a+substitute+for+wheat+is+Modified+Cassava+Flour+(MOCAF).+The+addition+of%0D%0Agreen+beans+which+have+a+fairly+high+protein+content%2C+namely+around+24%25%2C+is%0D%0Abeneficial+for+strengthening+bones.+The+use+of+MOCAF+flour+and+green+bean%0D%0Aflour+includes+making+dry+cakes%2C+namely+nastar+cakes.+Nastar+cake+is+a+cake+with%0D%0Ajam+filling+which+is+generally+made+with+wheat+flour+and+other+additional%0D%0Aingredients+then+baked+in+the+oven.+The+research+was+conducted+non-factorial+in+a%0D%0AComplete+Randomized+Block+Design+(RAKL)+with+five+levels+and+five%0D%0Areplications.+MOCAF+flour+and+green+bean+flour+formulations+are+100%25%3A0%25+(K1)%2C%0D%0A75%25%3A25%25+(K2)%2C+50%25%3A50%25+(K3)%2C+25%25%3A75%25+(K4)%2C+0%25%3A100%25+(+K5).+Data+were%0D%0Atested+for+equality+of+variance+using+the+Bartlett+test+and+additional+data+using+the%0D%0ATuckey+test.+The+data+was+analyzed+for+variance+and+then+further+tested+with+the%0D%0ABNJ+test+at+the+5%25+level.+The+formulation+of+MOCAF+flour+and+green+bean+flour%0D%0Ain+making+dry+cakes+(nastar)+affects+the+sensory+characteristics+in+the+form+of%0D%0Acolor%2C+aroma%2C+taste+and+texture%2C+and+produces+the+best+sensory+characteristics+in+the%0D%0A25%25%3A75%25+formulation.+The+best+chemical+quality+characteristics+of+the+treatment%0D%0Aproduced+were+water+content+with+an+average+score+of+6.61%25%2C+protein+content+of%0D%0A8.62%25+and+acid+insoluble+ash+content+with+a+score+of+0.125%25.%0D%0A%0D%0AKeywords%3A+Modified+Cassava+Flour+(MOCAF)%2C+mungbean+flour%2C+nastar&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-05-30&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82776%2F1%2FABSTRAK-Asqiatul%2520Hasanah%2520-%2520asqiatul%2520asqiatul.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82776%2F2%2FSKRIPSI%2520FULL-Asqiatul%2520Hasanah%2520-%2520asqiatul%2520asqiatul.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82776%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN-Asqiatul%2520Hasanah%2520-%2520asqiatul%2520asqiatul.pdf&rft.identifier=++Asqiatul+%2C+Hasanah++(2024)+KAJIAN+MUTU+SENSORI+DAN+KIMIA+KUE+KERING+(NASTAR)+DENGAN+FORMULASI+TEPUNG+MOCAF+DAN+TEPUNG+KACANG+HIJAU.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F82776%2F