PENGARUH SUBSTITUSI TEPUNG TEMPE KORO PEDANG PADA TEPUNG MOCAF TERHADAP KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK, DAN KANDUNGAN PROTEIN MIE BASAH

The study employed five treatment formulations consisting of mocaf flour and jack bean tempeh flour ratios of 70:30, 75:25, 80:20, 85:15, and 90:10, with three replications for each treatment. The data were analyzed using SPSS through a one-way analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) when significant differences were observed. The parameters evaluated in this study included moisture content, ash content, fat content, protein content, carbohydrate content, texture, and sensory characteristics. The best formulation was obtained in treatment F1 (70% mocaf flour and 30% jack bean tempeh flour), which yielded a moisture content of 40.99%, ash content of 0.32%, fat content of 4.18%, protein content of 15.15%, carbohydrate content of 38.77%, texture value of 3953.23 g/cm², sensory scores for color of 3,47 (brownish white), aroma of 1,57 (very beany), taste of 1,43 (strong jack bean flavor), chewiness of 4,37 (chewy), and overall acceptance of 2,50 (disliked).