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AKHMAD MUSTOFA
Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISTIK KIMIAWI MIE KERING DENGAN SUBSTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN EKSTRAK BIT (Beta vulgaris L) DENGAN BERBAGAI PERLAKUAN PENDAHULUAN AKHMAD MUSTOFA; YANNIE ASRIE WIDANTI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.905 KB) | DOI: 10.31258/sagu.v16i2.5404

Abstract

Noodles is one of the favorite foods in Indonesia. This condition is due to the practicality in processing thenoodles so that anyone does not take long to cook it and can be served in various variations. Therefore itneeds an innovation to make dry noodles with other useful compounds such as antioxidants so that the drynoodle can be more healthful for the consumers. The research was done by factorial completely randomizeddesign experiment, ie pre treatment of red beans and the amount of beet extracts added. The results showedthat the best results was found when using pre treatment boiling for red beans for 90 minutes and the additionof 50% beet extract for making dry noodles. This treatment produced dry noodles with phytic acid of 0.398%,acid number of 0.291 mg KOH / g of oil and antioxidant activity of 42.188%.
Co-Authors Yannie Asrie Widanti