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UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

Medical Technology and Public Health Journal

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Title UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
 
Creator Kardina, Rizki Nurmalya
Eka S, Andhini
 
Subject Wet noodles
Red Bean Flour
Red Bean Noodle Noodles
 
Description This study aims to determine whether substitution of wheat flour with red bean flour in the  manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.
 
Publisher UNUSA Press
 
Date 2018-08-24
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal2.unusa.ac.id/index.php/MTPHJ/article/view/783
10.33086/mtphj.v1i2.783
 
Source Medical Technology and Public Health Journal; Vol. 1 No. 2 (2017): Medical Technology and Public Health Journal September 2017; 60-68
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM; Vol 1 No 2 (2017): Medical Technology and Public Health Journal September 2017; 60-68
2549-2993
2549-189X
10.33086/mtphj.v1i2
 
Language eng
 
Relation https://journal2.unusa.ac.id/index.php/MTPHJ/article/view/783/612
 
Rights Copyright (c) 2018 Medical Technology and Public Health Journal
https://creativecommons.org/licenses/by-sa/4.0