Savitri, Desta Malda (2025) Kajian Proporsi Tepung Mocaf dan Tepung Porang dengan Penambahan Ekstrak Jenis Rumput Laut Terhadap Karakteristik Fisikokimia dan Organoleptik Mie Kering. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Dried noodles are fresh noodles that have been dehydrated until their moisture content reaches 8–10%, either by sun drying or oven drying. This study utilized mocaf flour and porang flour, along with the addition of different seaweed extracts. Mocaf flour was employed as a substitute for wheat flour, while porang flour was incorporated to improve elasticity. The addition of seaweed extracts served as an alternative gelling agent for noodle production. The objective of this research was to examine the effects of varying proportions of mocaf flour and porang flour, combined with the addition of different seaweed extracts, on the physicochemical and organoleptic properties of dried noodles, as well as to determine the best treatment. A Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications was applied. The first factor was the proportion of mocaf flour and porang flour (60:40, 50:50, and 40:60), while the second factor was the type of seaweed extract (Sargassum sp., Eucheuma cottonii sp., and Ulva lactuca sp.). Data were analyzed using 5% ANOVA, followed by DMRT when significant differences were observed. The results revealed that the proportion of mocaf flour and porang flour (60:40) with the addition of Eucheuma cottonii sp. extract significantly affected moisture, ash, fat, protein, carbohydrate, crude fiber, elasticity, rehydration capacity, and cooking loss. In contrast, no significant effects were observed on starch content, total phenol, and antioxidant activity.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Desta Malda Savitri Desta | ||||||||
| Date Deposited: | 12 Sep 2025 07:32 | ||||||||
| Last Modified: | 23 Sep 2025 05:39 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43066 |
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