PENGARUH HEAT MOISTURE TREATMENT, PENAMBAHAN GLISEROL MONOSTEARAT SERTA RASIO CAMPURAN TEPUNG SINGKONG DAN PATI SAGU TERHADAP SIFAT FISIKOKIMIA SOHUN
| Main Authors: | , Eduard Fransisco Tethool, , Dr. Ir. Nursigit Bintoro, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2011
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/91089/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52456 |
Daftar Isi:
- The use of various sources of starch such as mung beans and corn as raw material to produce vermicelli currently constrained problem of limited local production and utilization for other industries. Thus, using other materials that cheap and widely available such as cassava flour is needed. Physicochemical properties of cassava flour has limitations because of the low amylose content and weakly retrogradation. To improve the physicochemical properties of cassava flour to produce vermicelli, heat moisture treatment (HMT), glycerol monostearate (GMS) addition, and mixing with sago starches hich combined with cooling at 4 o C have done. ratio The results shown that HMT modification, GMS addition and combination of cassava flour and sago starch mixture ratio with cooling time affected the properties of resulted vermicelli. The higher level of HMT