PENGARUH SUBTITUSI JENIS VARIETAS TEPUNG PISANGTERHADAP SIFAT FISIK DAN KIMIA PADA MIE BASAH
| Main Author: | Purnomoningsih, Tri |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40493/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40493/2/BAB%20I.pdf http://eprints.umm.ac.id/40493/3/BAB%20II.pdf http://eprints.umm.ac.id/40493/4/BAB%20III.pdf http://eprints.umm.ac.id/40493/5/BAB%20IV.pdf http://eprints.umm.ac.id/40493/6/BAB%20V.pdf http://eprints.umm.ac.id/40493/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40493/ |
Daftar Isi:
- Wet noodles is a noodle which doesn’t have aditional process after the process of cutting with 35% water degree. The ingredient is wheat flour ,oil ,egg ,salt and water. The nutrient of noodle can be increaset with adding an ingredient which contain any other good nutrient such as banana flour. The addition of banana flour can increase amount of nutrient in noodle such as pottasium, fibrous and Vitamine A. This is happen because the interest of people about noodle is high. The aim of this research is to know the interaction and formulation of banana flour to physical quality and chemical of wet noodle, to know the effect oh different variety of banana flour to physical quality and chemical wet noodle and to know the effect of proportional banana flour to physical quality and chemical of wet noodle. The method of this research is Randomized Complete Block Design (RAK) which consist of two factors. First factor is the genre of bababa flour ( Tanduk, Raja Nangka,Awak,Ambon), second factor is formulation banana folur which can be addedc (25%, 50%, 75%) repeated 3 teams. The observation parameter is consist of physical chemical an organoleptic. The result of this research show interaction of the best of amount water, dust, protein,carbohydrate, colour, tekstur, aroma and elongasi. The best result of treatment show that J1P2 with water 28,98%, dust 1,86%, fat 4,13%, protein 3,16 %, carbohydrate 48,59%, food fibrous 1,51%, colour organoleptic 3,71%, aroma organoleptic 2,80, texture organoleptic 3,40% and elongasi 11,2% and J3P2 with water 28,79%, dust 2,01% , fat 3,58%, protein 3,38%, carbohydrate 46,24%, food fibrous1,71%, colouro organoleptic 4,51, aroma organoleptic 2,90%, tekstur organoleptic 4,70% and elongasi 11,81%.