Substitusi Tepung Labu Kuning Terhadap Elongasi Dan Daya Terima Mie Basah

Purnamasari, Fitri Asri and , Eni Purwani, S.Si., M.Si and , Rusdin Rauf, S.TP., M.P (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 > R Medicine (General) R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	Cahyana K. Widada
Date Deposited:	07 Dec 2015 06:02
Last Modified:	09 Sep 2022 03:25
URI:	http://eprints.ums.ac.id/id/eprint/39804

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