SUSUT MASAK DAN DAYA REGANG MIE KERJNG DENGAN SUBSTITUSI DEDAK GANDUM

Endang Bekti K (Jurusan Teknologi Hasil Pertanian Universitas Semarang)

Jurnal Litbang Provinsi Jawa Tengah
Vol 2 No 3 (2004): Jurnal Litbang Provinsi Jawa Tengah

The cooking has and tensil strength on dry noodle with wheat bran substitution formulation, influenced by wheat bran substitution percentage. Higher wheat bran substitution cause the dry noodle cooking loss and tensil strength increased. But the increases of wheat bran made the color of the dry noodle loss of the brightness. Preference test on the dry noodle show that higher of wheat bran substitution cause the panelist skore decrease.