OPTIMASI NILAI GIZI DAN FORMULASI MIE BASAH MENGGUNAKAN SUBSTITUSI TEPUNG BEKATUL DAN PENAMBAHAN PASTA LABU KUNING (Cucurbita moschata) BERDASARKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI. OPTIMIZATION OF NUTRITIONAL VALUE AND FORMULATION OF WET NOODLE USING RICE BRAN FLOUR SUBSTITUTION AND YELLOW PUMPKIN PASTE ADDITION BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS - Angelica, Metta (2019)