PENGARUH PROPORSI CAMPURAN DAN LAMA PENDINGINAN SETELAH PENGUKUSAN BIHUN DARI PATI JAGUNG DAN TEPUNG UBI KAYU TERHADAP SIFAT FISIKOKIMIA
| Main Author: | ARIYANTORO, ACHMAD RIDWAN |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2012
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/98693/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54604 |
Daftar Isi:
- This research was aimed to determine the effect of corn starch-cassava flour proportion and length of cooling time on the physiochemical properties to produce vermicelli with the desired physicochemical properties and also to get the proportions of corn starch-cassava flour proportion and cooling time to produce desired vermicelli. In first step HMT was effected, but the treatment failed to reduce the vermicelli stickiness. The second step of research was carried out by making vermicelli with varying proportion of corn starch-cassava flour as well as the length of cooling time. The vermicelli was characterized for moisture, cooking time, cooking loss, tensile strength, elongation, hardness, adhesiveness, swelling index, surface structure and swelling of vermicelli. The results showed that longer cooling time of vermicelli gave lower cooking time and cooking loss. The greater composition of corn starch was used the lower cooking loss but increase in tensile strength, hardness the vermicelli and greater vermicelli composition of cassava flour added, increasing swelling index, elongation, adhesiveness and the swelling vermicelli. Mixture proportions and the cooling time that produced desired vermicelli were 40% cassava flour and 60% corn starch with one hour cooling