PENGEMBANGAN MUTU BAHAN BAKU DAN PRODUK MI SAGU BASAH DENGAN PENAMBAHAN EKSTRAK KUNYIT
| Main Authors: | , AGUS BUDIYANTO, , Dr. Ir. Makhmudun Ainuri, MSi. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/119804/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=59809 |
Daftar Isi:
- Quality of sago noodle were affected by the handling of raw materials, manufacturing process and presentation of product. The objectives of this research were to find the best method in sago soaking, the best composition of turmeric extract as a natural colorant to investigate the production process, to know the shelf life of sago noodle with polypropylene (PP) packaging at room temperature, and finally to get an overview of financial analysis in sago noodle industry. The main research was done using completely randomized factorial design using three factors and each with two replicates. The three factors are the ratio of turmeric and water, packaging and storage. Tumeric and water ratio consisted of five levels, 0