1. Home
  2. Lainnya

PENGARUH PENAMBAHAN TEPUNG BIJI NANGKA TERHADAP KUALITAS DAN ORGAN OLEPTIK MIE BASAH

PENGARUH PENAMBAHAN TEPUNG BIJI NANGKA TERHADAP
KUALITAS DAN ORGAN OLEPTIK MIE BASAH
Oleh: Retno Bhekti Utami ( 01330153 )
Biology
Dibuat: 2009-06-13 , dengan 3 file(s).

Keywords: Tepung biji nangka, mie basah
ABSTRACT
The price of rice flour that experience increase 45% to be account will up through to follow
increase the price of wheat in the world as big as 60%. As long as this time, rice flour that use in
Indonesia everything thar import from foreign country so that if the price of wheat in the world
grow by flour like noodle, the price will experienxe increase too. Therefore thing so it need to be
altenative ingredient for solve that thinbg the ingredient of price is cheap and valuable high
nutrient, wirh to make use of jack fruits seed that make to flour thaen to make again into yellow
noodles.
The purpose of this experiment is for know about the effect of increase flour jack fruits seed. At
rice flour toward quality (protein, ashes, water and absroebtion ability) and organoleptic (colour,
tasete, smell, and texture).
This esxperiment be held in chemistry laboratorium UMM at 5-15 April 2007 to use true
experimental (true experimental) with Rancangan Acak Lengkap (RAL) method, contain of
factor with 5 treatment are A= Jack fruits seed 25%, B = Jack fruits seed 30%, C= Jack fruits

seed 35%, D= jack fruits seed 40%, E= jack fruits seed 45% and each treatment dividen 5 times.
Population in this experiment is seed’s flour species kunir, with characteristic form oval seed,
small with weight between 3-9 gr. The sample that use is jack fruit. Seed flour as many 875 gr,
with drawal sample take with simple random sampling with randomize sample that will use to
group in other that will do.
The product of experiment show that increase jack fruit seed toward quality and organoleptic
yellow noodles has the real effect. Treatment that give good effect is treatment B with increase
jack fruit seed as big as 30 gr and organoleptic that like by panelis is treatment A (25gr) and B
(30gr). Product of experiment show. Occurred decline with increase jack fruit seed.

Dokumen yang terkait

Daya Terima Biskuit dengan Modifikasi Tepung Biji Nangka, Tepung Kacang Merah dan Tepung Pisang serta Kontribusinya terhadap Kecukupan Energi, Protein dan Zat Besi Remaja

12 121 120

PENGARUH SUBSTITUSI AGAR-AGAR TERHADAP SIFAT FISIK DAN ORGAN OLEPTIK DODOL BIJI NANGKA (Artocarpus heteropyllus)

0 9 1

KUALITAS MIE BASAH DENGAN SUBSTITUSI TEPUNG BIJI KLUWIH (Artocarpus communis G.Forst).

0 6 15

KADAR KARBOHIDRAT DAN ORGANOLEPTIK MIE BASAH TEPUNG BIJI NANGKA DENGAN PENAMBAHAN KULIT Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami.

1 9 14

KADAR KARBOHIDRAT DAN ORGANOLEPTIK MIE BASAH TEPUNG BIJI NANGKA DENGAN PENAMBAHAN KULIT BUAH NAGA SEBAGAI Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami.

0 7 14

PENDAHULUAN Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami.

0 6 5

DAFTAR PUSTAKA Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami.

2 6 5

PENDAHULUAN Komparasi Uji Kadar Protein Dan Organoleptik Mie Basah Dari Tepung Terigu (Mie Ayam Yang Ada Di Pasaran) Dan Tepung Biji Nangka (Artocarpus Heterophyllus).

0 2 5

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH PADA PEMBUATAN MIE BASAH TERHADAP KOMPOSISI Pengaruh Penambahan Tepung Kacang merah Pada Pembuatan Mie Basah Terhadap Komposisi Proksimat Dan Daya Terima.

0 1 17

PENGARUH PERBANDINGAN TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DALAM PEMBUATAN MIE BASAH TERHADAP KOMPOSISI PROKSIMAT DAN DAYA TERIMA.

0 1 6