?url_ver=Z39.88-2004&rft_id=2114051005&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+KARAGENAN+TERHADAP%0D%0AKARAKTERISTIK+FISIK+DAN+SENSORI+MI+BASAH+SUBSTITUSI%0D%0ATEPUNG+KEDELAI+(Glycine+max+(L)+Merill)&rft.creator=Naomi+%2C+Azzahra+&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=Food+diversification+using+soy+flour+in+made+wet+noodles+has+been+carried+out+in%0D%0AIndonesia.+However%2C+the+absence+of+gluten+in+soybeans+can+reduce+the+physical%0D%0Acharacteristics+of+the+resulting+wet+noodles.+Natural+additives+in+the+form+of%0D%0Acarrageenan+are+known+to+form+thermoreversible+elastic+gels.+This+study+aims+to%0D%0Adetermine+the+effect+of+adding+carrageenan+on+the+characteristics+of+wet+noodles%0D%0Asubstituted+with+soy+flour+and+to+determine+the+addition+of+carrageenan+with+the%0D%0Acharacteristics+of+the+best+wet+noodles+substituted+with+soy+flour+according+to+SNI%0D%0A2987-2015.+The+study+used+a+Completely+Randomized+Block+Design+(RAKL)+with%0D%0Aone+factor+with+four+replications.+The+factors+used+were+carrageenan+and%0D%0Aglucomannan+formulations+with+6+treatment+levels%2C+namely+P1+(0%25)%2C+P2+(4%25)%2C+P3%0D%0A(8%25)%2C+P4+(12%25)%2C+P5+(16%25)%2C+P6+(20%25).+Data+were+analyzed+using+the+Barlett+and%0D%0ATukey+test%2C+followed+by+the+ANOVA+test+and+the+honest+significant+difference%0D%0A(BNJ)+test+at+the+5%25+level.+The+results+showed+that+the+addition+of+carrageenan%0D%0Aaffected+the+physical+and+sensory+properties+of+wet+noodles+substituted+with+soy%0D%0Aflour.+The+best+wet+noodle+treatment+was+treatment+P4+(12%25+carrageenan)+with+a%0D%0Awater+content+of+70.08%25%2C+cooking+loss+of+1.53%25%2C+elongation+of+17.50%25%2C+texture%0D%0Ascore+(between+chewy+and+slightly+chewy)%2C+colour+score+(between+light+brown+and%0D%0Alight+brown)%2C+and+protein+content+of+23.1%25.%0D%0AKeywords%3A+carrageenan%2C+soy+flour%2C+wet+noodles%0D%0A%0D%0ADiversifikasi+pangan+menggunakan+tepung+kedelai+dalam+pembuatan+mi+basah+telah%0D%0Adilakukan+di+Indonesia.+Akan+tetapi%2C+ketiadaan+gluten+pada+kedelai+dapat%0D%0Amenurunkan+karakter+fisik+mi+basah+yang+dihasilkan.+Bahan+tambahan+alami+berupa%0D%0Akaragenan+diketahui+dapat+membentuk+gel+elastis+termoreversibel.+Penelitian+ini%0D%0Abertujuan+untuk+mengetahui+pengaruh+penambahan+karagenan+terhadap%0D%0Akarakteristik+mi+basah+subtitusi+tepung+kedelai+serta+mengetahui+penambahan%0D%0Akaragenan+dengan+karakteristik+mi+basah+subtitusi+tepung+kedelai+terbaik+sesuai+SNI%0D%0A2987-2015.+Penelitian+menggunakan+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+satu+faktor+dengan+empat+kali+ulangan.+Data+dianalisis+menggunakan+uji%0D%0Alanjut+Barlett+dan+Tukey%2C+dilanjutkan+dengan+uji+ANOVA+dan+uji+BNJ+(Beda+Nyata%0D%0AJujur)+pada+taraf+5%25.+Faktor+yang+digunakan+yaitu+formulasi+karagenan+dan%0D%0Aglukomanan+dengan+6+taraf+perlakuan+yaitu+P1+(0%25)%2C+P2+(4%25)%2C+P3+(8%25)%2C+P4+(12%25)%2C%0D%0AP5+(16%25)%2C+P6+(20%25).+Hasil+penelitian+menunjukkan+bahwa+penambahan+karagenan%0D%0Aberpengaruh+terhadap+sifat+fisik+dan+sensori+mi+basah+substitusi+tepung+kedelai.+Mi%0D%0Abasah+perlakuan+terbaik+adalah+perlakuan+P4+(12%25+karagenan)+dengan+nilai+kadar%0D%0Aair+70%2C08%25%2C+cooking+loss+1%2C53%25%2C+elongasi+17%2C50%25%2C+skor+tekstur+(antara+kenyal+dan%0D%0Aagak+kenyal)%2C+skor+warna+(antara+coklat+pudar+dan+coklat+muda)%2C+dan+kadar+protein%0D%0A23%2C1%25.%0D%0AKata+kunci%3A+karagenan%2C+mi+basah%2C+tepung+kedelai&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-07&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87585%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87585%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87585%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Naomi+%2C+Azzahra+++(2025)+PENGARUH+PENAMBAHAN+KARAGENAN+TERHADAP+KARAKTERISTIK+FISIK+DAN+SENSORI+MI+BASAH+SUBSTITUSI+TEPUNG+KEDELAI+(Glycine+max+(L)+Merill).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F87585%2F