Download full text Bahasa Indonesia, 10 pages. Arsyad, Muh. Mocaf flour is flour derived from cassava which has come throughfermentation process. The purpose of research is to determine the effect of starch Mocaf towards quality biscuits and determine the level acceptance of the panelists on the biscuits with the addition ofMocaf flour.
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Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients of flour. But Indonesia is a tropical country so that the cultivation of wheat a little into obstacles that must be imported from abroad. Because it created a lot of noodle products made from flour mixture companion and one of them is the noodle of Mocaf Modified cassava flour. This study uses a completely randomized design using mocaf flour is fermented with starter Bimo-CF for 12 hours to five ratio variation flour and mocaf namely gr: gr , gr: gr , gr: gr , gr: gr , gr: gr in the manufacture of noodles mocaf.
The analysis in this study include testing the elasticity and noodles mocaf organoleptic parameters based on color, aroma, flavor and firmness. The results showed that the elasticity analysis of diversity and variability analysis of the variables showed that the organoleptic mocaf noodle flour and mocaf with gr flour ratio: gr flour mocaf in terms of elasticity is most elastic with a time of Author retains the copyright and grants the journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.
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If and when the manuscript is accepted for publication, the author s still hold the copyright and retain publishing rights without restrictions. For the new invention, authors are suggested to manage its patent before published. View MyStat. Skip to main content Skip to main navigation menu Skip to site footer. Abstract Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients of flour.
Keywords: Mocaf Noodle, wheat flour, flour mocaf. Downloads Download data is not yet available. How to Cite. Ramadhan, A. Vol 2 No 1 Open Journal Systems. Make a Submission.
VARIASI PERBANDINGAN TEPUNG TERIGU DAN MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN MIE MOCAF
Noodle is one of the staple foods that are widely consumed and preferred by the Asian. Addition of a certain amount of konjac glucomannan Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. In this research, konjac flour was added to study the optimum combination between konjac and water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best porang noodles have the characteristics of cooking time at 2. Google Scholar Citation :.
Jurnal Teknosains Pangan
Alternatively, you can download the PDF file directly to your computer, from where it can be opened using a PDF reader. To download the PDF, click the Download link above. Fullscreen Fullscreen Off. Various modifications to the cassava starch has been carried out to obtain a better starch properties.