FORMULASI PANCAKE BERAS DAN PENGARUHNYA TERHADAP KEKERASAN DAN KEMANISAN
| Main Authors: | , EMMY WIDYANTARI, , Ir. Indyah Sulistya Utami, MS |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/125358/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=65525 |
Daftar Isi:
- To determine rice flour pancake formula that can produce final products with low hardness, formulation were done with three different leavening agent (instant yeast, natrium bicarbonate, and the combination of both) and the variation on sugar addition at 5%, 20%, 35%, and 50% (on flour base). The addition of sugar at some range was sugessted to have tenderizing effect on the final product. From hardness measurement using Universal Testing Machine, rice flour pancake that was made with three different leavening agent showed lower respond as the sugar addition goes higher, which range at 4,0200N � 17,8424N on instant yeast group