Detail Cantuman Kembali
Formulasi Mie Kering dari Tepung Ganyong(canna edulis) dengan Penambahan Ekstrak Brokoli Sebagai Pewarna Alami
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The animed of this researh was studied the wheat flour and canna flour by broccoli extract addition to produce dried noodles that preferred by consumers.
This research used Randomized Completely Block Design with two factors. The first factor was the comparison wheat flour and canna flour with three levels, namely A1=100%, 0%, A2=85%: 15%, A3=70%: 30% . The second factor was the broccoli extract addition with three levels, B1=0%, B2=10%, B3=20%. Dry noodles produced were analized on moisture, fat, carbohydrate, ash, fiber and organoleptic preferred of aroma, color, taste, texture.
The highest overall preference 4.55 = rather like on A1 (100% wheat flour: 0% canna flour) that supported by 5.27% moisture, 13.63% fat, 60.07% carbohydrate, 1.39% ash and 7.37% fiber. The highest overall preference 4.41 = netrall also found in B2 (10% broccoli extract)that supported by 4.88% moisture, 14.49% fat, 61.56% carbohydrate, 1.39% ash, and 7.48% fiber.
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filemonaditawicaksono@gmail.com
Filemon Adita Wicaksono - Personal Name
Dina Mardatilah, STp. MSi - Personal Name
Ir. Sri Hastuti MS - Personal Name
Dina Mardatilah, STp. MSi - Personal Name
Ir. Sri Hastuti MS - Personal Name
NONE
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Indonesia
INSTIPER
2018
yogyakarta
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