KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP NOODLE CAMPURAN PATI AREN (Arenga pinnata)
| Main Authors: | , YUNIA SUSANTI, , Prof. Dr. Ir. Haryadi, M.App., Sc |
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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/122510/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62614 |
Daftar Isi:
- Yam (Colocasia esculenta) is one of the local foods which is needed to be utilized. Yam can be processed as flour. In this research, yam was made as flour and mixed with arenga (Arenga pinata) starch. The mixture was made into noodle. This research was purposed to find the way of making the taro flour which was soaked in Na2S2O5. This research also purposed to examine the influence of ratio variations of yam flour which was mixed with arenga starch to the characteristic of noodle. The early study in this research searched the maximum concentration of Na2S2O5 in the processed of taro flouring which used rasp method. Na2S2O5 were used at the concentration of 0