KARAKTERISTIK SENSORI DAN FISIKOKIMIA MI BASAH SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF (Modified Cassava Flour) DAN TEPUNG LABU KUNING (Cucurbita moschata)

Diah , Pratiwi (2024) KARAKTERISTIK SENSORI DAN FISIKOKIMIA MI BASAH SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF (Modified Cassava Flour) DAN TEPUNG LABU KUNING (Cucurbita moschata). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstract

This study aims to determine the effect of the ratio of mocaf and pumpkin flour on the sensory and physical characteristics of wet noodles and to obtain the ratio of mocaf and pumpkin flour that produces wet noodles with the best sensory and physicochemical characteristics according to SNI 2987:2015. This study was arranged in a complete randomized block design (CRBD) with six treatments and four replications. The treatment of mocaf and pumpkin flour formulations consisted of 6 levels, namely P0 (25%: 0%), P1 (20%: 5%), P2 (15%: 10%), P3 (10%: 15%), P4 (5%: 20 and P5 (0%: 25%). Data were analyzed using the Bartlett test and the Tuckey test, followed by analysis of variance (ANARA), and further Tukey’s Honestly Significance Differense (HSD) test at the 5% level. Based on the research results, wet noodles with mocaf and pumpkin flour formulation that produced the best sensory and physical characteristics were treatment P3 (10% mocaf: 15% pumpkin flour) which had a yellow color, a slightly distinctive pumpkin aroma, a slightly chewy texture, and overall taste and acceptance were liked, water content 33,22%, water absorption capacity 142,02%, degree of expansion 38,91%, and cooking loss 15,78%. The results of chemical analysis on the wet noodles were ash content 2,76%, protein content 8,04%, and beta carotene 0,078 mg/100g. Key words: mocaf, physicochemical, pumpkin flour, sensory, wet noodles

Item Type: Other
Subjects: UNSPECIFIED
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Divisions: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: . . Yulianti
Date Deposited: 09 Sep 2025 01:59
Last Modified: 25 Sep 2025 01:46
URI: http://digilib.unila.ac.id/id/eprint/90356

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