creators_name: Naomi , Azzahra 
creators_id: 2114051005
type: other
datestamp: 2025-05-23 07:04:31
lastmod: 2025-05-23 07:04:31
metadata_visibility: show
title: PENGARUH PENAMBAHAN KARAGENAN TERHADAP
KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBSTITUSI
TEPUNG KEDELAI (Glycine max (L) Merill)
ispublished: pub
subjects: 000
subjects: 001
full_text_status: restricted
abstract: Food diversification using soy flour in made wet noodles has been carried out in
Indonesia. However, the absence of gluten in soybeans can reduce the physical
characteristics of the resulting wet noodles. Natural additives in the form of
carrageenan are known to form thermoreversible elastic gels. This study aims to
determine the effect of adding carrageenan on the characteristics of wet noodles
substituted with soy flour and to determine the addition of carrageenan with the
characteristics of the best wet noodles substituted with soy flour according to SNI
2987-2015. The study used a Completely Randomized Block Design (RAKL) with
one factor with four replications. The factors used were carrageenan and
glucomannan formulations with 6 treatment levels, namely P1 (0%), P2 (4%), P3
(8%), P4 (12%), P5 (16%), P6 (20%). Data were analyzed using the Barlett and
Tukey test, followed by the ANOVA test and the honest significant difference
(BNJ) test at the 5% level. The results showed that the addition of carrageenan
affected the physical and sensory properties of wet noodles substituted with soy
flour. The best wet noodle treatment was treatment P4 (12% carrageenan) with a
water content of 70.08%, cooking loss of 1.53%, elongation of 17.50%, texture
score (between chewy and slightly chewy), colour score (between light brown and
light brown), and protein content of 23.1%.
Keywords: carrageenan, soy flour, wet noodles

Diversifikasi pangan menggunakan tepung kedelai dalam pembuatan mi basah telah
dilakukan di Indonesia. Akan tetapi, ketiadaan gluten pada kedelai dapat
menurunkan karakter fisik mi basah yang dihasilkan. Bahan tambahan alami berupa
karagenan diketahui dapat membentuk gel elastis termoreversibel. Penelitian ini
bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap
karakteristik mi basah subtitusi tepung kedelai serta mengetahui penambahan
karagenan dengan karakteristik mi basah subtitusi tepung kedelai terbaik sesuai SNI
2987-2015. Penelitian menggunakan Rancangan Acak Kelompok Lengkap
(RAKL) satu faktor dengan empat kali ulangan. Data dianalisis menggunakan uji
lanjut Barlett dan Tukey, dilanjutkan dengan uji ANOVA dan uji BNJ (Beda Nyata
Jujur) pada taraf 5%. Faktor yang digunakan yaitu formulasi karagenan dan
glukomanan dengan 6 taraf perlakuan yaitu P1 (0%), P2 (4%), P3 (8%), P4 (12%),
P5 (16%), P6 (20%). Hasil penelitian menunjukkan bahwa penambahan karagenan
berpengaruh terhadap sifat fisik dan sensori mi basah substitusi tepung kedelai. Mi
basah perlakuan terbaik adalah perlakuan P4 (12% karagenan) dengan nilai kadar
air 70,08%, cooking loss 1,53%, elongasi 17,50%, skor tekstur (antara kenyal dan
agak kenyal), skor warna (antara coklat pudar dan coklat muda), dan kadar protein
23,1%.
Kata kunci: karagenan, mi basah, tepung kedelai
date: 2025-05-07
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 2114051005
citation:   Naomi , Azzahra   (2025) PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBSTITUSI TEPUNG KEDELAI (Glycine max (L) Merill).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/87585/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/87585/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/87585/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf