PENGARUH SUBSTITUSI TEPUNG LABU KUNING TERHADAP KUALITAS MI BASAH
| Main Authors: | OVIYANTI, LINA, Faridah, Anni, Kasmita, Kasmita |
|---|---|
| Format: | Article info application/zip eJournal |
| Bahasa: | eng |
| Terbitan: |
Faculty of Tourism and Hospitality - Universitas Negeri Padang
, 2014
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| Online Access: |
http://ejournal.unp.ac.id/index.php/jhet/article/view/3142 http://ejournal.unp.ac.id/index.php/jhet/article/view/3142/2637 |
Daftar Isi:
- The use ofpumpkinflourasafoodingredientinfooddiversification, as onealternative towheat.This study aimedtoanalyzethe effect of differentcomposition ofpumpkinflouras much as0%, 40%, 50% and60% of the quality oftexture, color, aromaandtaste ofwet noodles. This research is anexperimentusinga completely randomized designwiththreereplications,the number ofpanelists30 people. The results showedthat thesubstitution of40% showsthe results ofthe best views oftexture, color, aromaandflavor. Keywords: Pumpkin, Wet Noodle, Quality, Substitution