<![CDATA[ABSTRACT Fried chicken seasoned flour is usually made from wheat flour. Mocaf and fermented maize flour are used to partially substitute the role of wheat flour. This study was aimed to determine the effect of ratio of composite flour (wheat flour, mocaf, and fermented maize flour) and flour fineness level on the quality of fried chicken seasoned flour. This study used completely randomized design with two factors: ratio of composite flour (wheat flour, mocaf, and fermented maize flour) (P): (84%: 0%: 16%, 63%: 21%: 16%, 42%: 42%: 16%, 21%: 63%: 16%, and 0%: 84%: 16%), and flour fineness level (H): (60 mesh), (80 mesh), and (100 mesh). Composite flour ratio (wheat, mocaf, and fermented maize fluor) of 42%: 42%: 16% and flour fineness level of 60 mesh produced the best quality of seasoned flour. Keywords: Fried Chicken Seasoned Flour, Wheat Flour, Mocaf, Fermented Maize Flour ABSTRAK Tepung bumbu ayam goreng umumnya dibuat menggunakan terigu. Penggunaan mocaf dan tepung jagung terfermentasi dilakukan untuk mengganti peran terigu sebagian. Penelitian ini dilakukan untuk menentukan pengaruh perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) dan tingkat kehalusan tepung terhadap mutu tepung bumbu ayam goreng. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) (P) : (84%:0%:16%, 63%:21%:16%, 42%:42%:16%, 21%:63%:16%, dan 0%:84%:16%) dan tingkat kehalusan tepung (H) : (60 mesh), (80 mesh), dan (100 mesh). Perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) 42%:42%:16% dan tingkat kehalusan tepung 60 mesh menghasilkan tepung bumbu dengan mutu terbaik. Kata Kunci: Tepung Bumbu Ayam Goreng, Terigu, Mocaf, Tepung Jagung Ferfermentasi]]>
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