KARAKTERISTIK TEPUNG DAN PATI TACCA (Tacca leontopataloides) SERTA APLIKASINYA UNTUK PEMBUATAN NOODLE
| Main Authors: | , MIFTAKHUSSOLIKHAH, , Dr. Yudi Pranoto, S.T.P., M.P. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/134037/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74996 |
Daftar Isi:
- Tacca (Tacca leontopetaloides) is a tuber that has high carbohydrate content, but its potential has not been widely used and studied. Tacca are scattered in high-salinity areas such as southern coast of Java. Tacca flour can be used as raw material in food processing such as noodle. Flouring process requires addition of sodium metabisulphite for whitening agent. In noodle production, tacca flour needs to be substituted with arenga starch which has a relatively high amylose content in order to produce good characteristics of noodle. In this study tacca flour was made by slicing method (chipped tacca flour) and by grating method (pressed tacca flour) and sodium metabisulfite was addedat 0.1%