Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Mahdar, Dedi
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Sutrisniati, Dwi; Mahdar, Dedi; Wiriano, Harry; Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2332.819 KB)

Abstract

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.  
(Penggunaan Tepung Ubi Kayu Untuk Pembuatan Roti) Mahdar, Dedi; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2836.818 KB)

Abstract

Tepung gaplek dapat dipergunakan untuk substitusi terigu pada pembuatan roti. Penambahan 25% tepung gaplek dapat menghasilkan roti yang mempunyai penampakan, warna, bau, rasa, dan tekstur yang masih dapat diterima konsumen. Peningkatan kandungan protein dengan penambahan gluten kering tidak memberikan pengaruh yang berarti terhadap penambahan volume roti yang dihasilkan. Tingkat substitusi 50% menghasilkan volume roti yang lebih kecil dibandingkan dengan substitusi 25%.Hal yang sama juga diperoleh dengan penambahan bahan penolong.
Co-Authors Mahdar, Putiati Neffi Ridwan, Indra Sutrisniati, Dwi Wiriano, Harry