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All Journal Jurnal Pangan dan Gizi JURNAL LITBANG
Wikanastri H
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Agriculture, Biological Sciences & Forestry

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KADAR PROTEIN, TENSILE STRENGTH, DAN SIFAT ORGANOLEPTIK MIE BASAH DENGAN SUBSTITUSI TEPUNG MOCAF Arsyi Wintaha Umri; Nurrahman -; Wikanastri H
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.38-47

Abstract

The main ingredient to make a noodle is wheat flour, it affects the wheat flour import number in indonesia, making it significantly increased. To overcome that issue, the wheat flour has to be substitued by local flour, the mocaf flour. The general objective of this research is to determine protein content, tensile strength, and the organoleptic characteristics of noodles with mocaf substitution. The research method is experiments  type using completely randomized design (CRD) monofaktorial with mocaf substitution variation factor of 0%, 10%, 20%, 30%, 40%, 50% and 60%. The protein content, tensile strength,  and organoleptic characteristic of products were analyzed. The statistical analysis result showed the mocaf substitution quantity had effect on protein content, tensile strength value and organoleptic characteristic in each treatment. The best result of this research is noodle with  20% mocaf substitution,3,766% protein content, 0,4875 N/mm2 tensile strength number, and 2,72 average value of organoleptic characteristic. The  conclusion results of the research conducted on the mocaf substitution noodle showed the are real difference for each test performed, the correlation test showed the result of the protein content is directly proportionate to the tensile strength  number. Keywords: noodles, mocaf, protein content, and tensile strength
STUDI TENTANG PERUBAHAN KADAR IODIUM DAN SIFAT ORGANOLEPTIK PADA PROSES PEMBUATAN DAN WAKTU SIMPAN TELUR ASIN Wikanastri H; Nurrahman -
JURNAL LITBANG Vol 4, No 3 (2006): Sain dan Teknologi
Publisher : JURNAL LITBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.624 KB)

Abstract

Making of salt egg by iod propouse for preservation or long of storage and properties of organoleptic egg. So effirt, preventive to ill that malnutrition of iod (GAKI) The research propouse to lvtow effectfrom addition of iod in salt on KIO3 concentration and properties of organoleptic on salt egg. The research was done in two leve, the /irst level was making of salt egg by addition KIO3 5.000, 10.000, 15.000 and 20.000 ppm. The tvvice level, the salt eggs was done storage a long of 5, 10, l5 and 20 days.The result of research could to lvtow that effect of interaction between KIO3 concentration and long of storage had been KIO3 concentration in salt egg. Dffirence of KIO3 concentration did not be elfect of organoleptic properties. Long of storage did be effect of organoleptic properties.Keywords: iod, storage and egg
Co-Authors Arsyi Wintaha Umri Nurrahman -