?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=SUBSTITUSI+TEPUNG+ONGGOK+TERFERMENTASI+TERHADAP+TEPUNG+TERIGU+PADA+PEMBUATAN+MI+KERING&rft.creator=Nisrina+Lutfiah%2C+Zahiroh&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tepung+onggok+terfermentasi+mengandung+pari+46%2C69%25%2C+serat+pangan+13%2C49%25+dan+protein+6%2C98%25+dan+memiliki+potensi+untuk+dimanfaatkan+sebagai+bahan+baku+pangan.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+substitusi+tepung+onggok+terfermentasi+terhadap+tepung+terigu+pada+kadar+air%2C+kadar+abu+tak+larut+asam+dan+sifat+sensori+mi+kering+serta+mendapatkan+mi+kering+dengan+sifat+kimia+dan+sensori+terbaik.+Tepung+onggok+terfermentasi+disubstitusikan+terhadap+tepung+terigu+dengan+perbandingan+sebagai+berikut++P0+sebagai+kontrol+(0%25%3A100%25)%2C+P1+(5%25%3A95%25)%2C+P2+(10%25%3A90%25)%2C+P3+(15%25%3A85%25)%2C+P4+(20%25%3A80%25)%2C+(25%25%3A75%25).+Mi+kering+yang+diperoleh+dianalisis+kadar+air+dan+kadar+abu+tak+larut+asam%2C+dan+diamati+parameter+sensori+berupa+warna%2C+tekstur%2C+aroma%2C+rasa+dan+penerimaan+secara+keseluruhan.+Data+dianalisis+dengan+ANOVA+dan+dengan+uji+lanjut+BNJ+5%25.+Perlakuan+terbaik+mi+kering+dilanjutkan+dengan+analisis+kadar+protein+dan+kadar+serat+pangan.++Hasil+penelitian+menunjukkan+bahwa+mi+kering+dengan+substitusi+tepung+onggok+terfermentasi+5%25%3A95%25+memiliki+karakteristik+yang+disukai+oleh+panelis+dengan+skor+warna+3%2C77+(kekuningan)%2C+tekstur+3%2C69+(suka)%2C+rasa+3%2C86+(suka)%2C+aroma+3%2C90+(suka)%2C+penerimaan+keseluruhan+4%2C01+(suka)%2C+mengandung+kadar+air+8%2C26%25+kadar+abu+tak+larut+asam+0%2C094%25%2C+kadar+protein+4%2C61%25+dan+serat+pangan+7%2C63%25.+Subsitusi+tepung+onggok+terfermentasi+memberikan+pengaruh+terhadap+warna%2C+tekstur%2C+rasa%2C+aroma+dan+penerimaan+keseluuruhan%2C+kadar+air+dan+kadar+abu+tak+larut+asam+pada+mi+kering.+Substitusi+tepung+onggok+terfermentasi+juga+meningkatkan+kandungan+serat+pangan+mi+kering+yang+menunjukkan+potensi+sebagai+bahan+baku+pangan+tinggi+serat.%0D%0AKata+kunci%3A+mi+kering%2C+sifat+sensori%2C+tepung+onggok+terfermentasi%2C+kadar+serat+pangan%0D%0A%0D%0AFermented+cassava+bagasse+flour+contains+46.69%25+starch%2C+13.49%25+dietary+fiber+and+6.98%25+protein+and+has+the+potential+to+be+used+as+a+food+raw+material.+This+study+aims+to+determine+the+effect+of+substitution+of+fermented+cassava+flour+to+wheat+flour+on+water+content%2C+acid+insoluble+ash+content+and+sensory+properties+of+dry+noodles+and+to+obtain+dry+noodles+with+the+best+chemical+and+sensory+properties.+Fermented+cassava+bagasse+flour+was+substituted+to+flour+with+the+following+ratio+of+wheat+P0+as+control+(0%25%3A100%25)%2C+P1+(5%25%3A95%25)%2C+P2+(10%25%3A90%25)%2C+P3+(15%25%3A85%25)%2C+P4+(20%25%3A80%25)%2C+(25%25%3A75%25).+The+dry+noodles+were+analyzed+for+water+content+and+acid+insoluble+ash+content%2C+and+sensory+parameters+such+as+color%2C+texture%2C+aroma%2C+taste+and+overall+acceptance+were+observed.+Data+were+analyzed+by+ANOVA+and+with+a+further+test+of+5%25+HSD+test.+The+best+treatment+of+dry+noodles+was+continued+with+analysis+of+protein+content+and+dietary+fiber+content.+The+results+showed+that+dry+noodles+with+5%25%3A95%25+fermented+cassava+bagasse+flour+substitution+had+characteristics+preferred+by+panelists+with+a+color+score+of+3.77+(yellowish)%2C+texture+3.69+(like)%2C+taste+3.86+(like)%2C+aroma+3.90+(like)%2C+overall+acceptance+4.01+(like)%2C+containing+water+content+of+8.26%25%2C+acid+insoluble+ash+content+of+0.094%25%2C+protein+content+of+4.61%25+and+dietary+fiber+of+7.63%25.+Substitution+of+fermented+cassava+flour+affected+the+color%2C+texture%2C+taste%2C+aroma+and+overall+acceptance%2C+water+content+and+acid+insoluble+ash+content+of+dry+noodles.+Substitution+of+fermented+cassava+bagasse+flour+also+increased+the+dietary+fiber+content+of+dry+noodles+which+showed+potential+as+a+high-fiber+food+raw+material.%0D%0AKeywords%3A+dry+noodles%2C+sensory+properties%2C+fermented+cassava+bagasse+flour%2C+dietary+fiber+content%0D%0A%0D%0A&rft.publisher=Pertanian&rft.date=2025-05-02&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88852%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88852%2F2%2FFILE%2520SKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88852%2F3%2FFILE%2520SKRIPSI%2520FULL%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Nisrina+Lutfiah%2C+Zahiroh++(2025)+SUBSTITUSI+TEPUNG+ONGGOK+TERFERMENTASI+TERHADAP+TEPUNG+TERIGU+PADA+PEMBUATAN+MI+KERING.++Pertanian%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88852%2F