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Tutik Handayani
Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry

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Makanan Tradisional Berbahan Tepung Terigu di Purwokerto Tutik Handayani; Haryadi Haryadi
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1970.941 KB) | DOI: 10.22146/agritech.13600

Abstract

There were traditional foods found in Purwokerto comprising 28 types made from 100% wheat flour as the main ingredient and 15 types made from composite flour. Wheat flour was used for all portion od the foods and for coating as well. Many traditional foods were most probably prepared based on the modification of Oriental and European recipes. Traditional foods which had been formerly made from rice flour were found to be prepared using wheat flour to substitute at various proportions. Higher proportion of wheat flour used in rice flour based food preparation decreased in hardness, but increased in elasticity and cohesiveness of the foods. Addition of tapioca starch to wheaten dough in traditional food making decreased in hardness but increased in cohesiveness of the processed food.
Co-Authors Haryadi Haryadi