Substitusi Tepung Labu Kuning Terhadap Elongasi Dan Daya Terima Mie Basah

PURNAMASARI, Fitri Asri (2014) Substitusi Tepung Labu Kuning Terhadap Elongasi Dan Daya Terima Mie Basah. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Backround : Noodles is one type of staple to substitute rice. People get noodles so easy in everywhere because it’s their favorite dish, cheap, easy to make. Wheat flour does not contain β-karoten so that the need for substitution pumpkin flour on noodles. Noodles with flour of yellow pumpkin can influence elongation and acceptability. Purpose : The purpose of this observation is analysis how flour of yellow pumpkin’s influence to elongation and acceptability. Method: This method of this study is completely randomize design that use four additional variations (0%,10%,20% and 30%). Statistic analysis to elongation and acceptability use one way ANOVA with rate of significant 95%. If this analysis has influence, it will tested again by duncan multiple range test (DMRT). Result : The result of this observation is flour of yellow pumpkin influence elongation of wet noodles. Substitute yellow pumpkin flour’s 0% and 10% give high elongation to noodles. Wet noodles with substitute 10% is panelists favored. Conclution : There are influence from substitute flour of yellow pumpkin in wet noodles to elongation and acceptability. Suggestion : Based on highest panelists acceptance, the suggest is substitute flour of yellow pumpkin 10% make wet noodles.

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: Yellow pumpkin flour’s, elongation, acceptability, wet noodles
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: Cahyana K. Widada
Date Deposited: 07 Dec 2015 06:02
Last Modified: 07 Dec 2015 06:02
URI: http://eprints.ums.ac.id/id/eprint/39804

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