Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
| Main Authors: | Violalita, Violalita, Tazar, Nurzarrah, Syahrul, Syuryani, Evawati, Evawati, Fadri, Rince Alfia |
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| Format: | BookSection PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
graduate program andalas university
, 2015
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| Subjects: | |
| Online Access: |
http://repository.ppnp.ac.id/41/1/B.B.C.30%20Application.pdf http://repository.ppnp.ac.id/41/ |
Daftar Isi:
- the increasing of wheat consumption is necessary to considerate local food materials as subtitution material. sago is the potential local food that used as alternative material and rich of carbohydrate. this material can be used as sbtitution materials of wheat in the making of noodles. however the right amount of sago as subtitution material of wheat in the making of noodle is unknowns. the purpose of study was to obtain the right amount of sago flour as subtitution material of wheat in the making of noodle. the study was conducted on 6 percentages of sagoflour as subtitution of wheat (0%, 10%, 20%, 30%,40%, and 50% of sagp flour). the best percentage was determined based on quality of noodle by using organoleptic test. the result show that addition 40% of sago flour was the best percentages subtitution material of wheat in the making of noodle. on this amount the noodle had a good taste, color, aroma, and texture. form the proximate analysis. the noodles with 40% of sago also had a good value in water content, ash, protein, fat, carbohydrate, and less in microbacterial content.