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KARAKTERISTIK FISIKO-KIMIA MIE BASAH TINGGI PROTEIN DENGAN PENAMBAHAN SERBUK DAUN KELOR (Moringa oleifera) DAN KARAGENAN (Euchema cottonii) SEBAGAI PENGENYAL

Mardhatillah, Hanifah (2018) KARAKTERISTIK FISIKO-KIMIA MIE BASAH TINGGI PROTEIN DENGAN PENAMBAHAN SERBUK DAUN KELOR (Moringa oleifera) DAN KARAGENAN (Euchema cottonii) SEBAGAI PENGENYAL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Noodles is a noodles that experience boiling after cutting cutting with 52% water degree. The ingredient are wheat flour ,oil ,egg ,salt and water. The nutrient of noodle can be increaset with adding an ingredient which contain any other good nutrient such as moringa powder and carrageenan. The addition of moringa powder can increase amount of nutrient in noodle such as protein. This is happen because the interest of people about noodle is high. The aim of this research is to know the interaction and formulation of moringa powder to physical quality and chemical of wet noodle. The method of this research is Randomized Complete Block Design which consist of two factors. First factor is the genre of moringa powder, second factor is carrageenan which can be added (0,50%, 0,75%, 1%) repeated 3 teams. The observation parameter is consist of physical chemical an organoleptic. The result of this research show interaction of the best of amount, protein,colour, tekstur, aroma and elasticity. The best result of treatment show that S3K3 with water 52,84%, dust 1,43%, fat 1,836%, protein 9,91 %, carbohydrate 33,18%, colour organoleptic 3,7%, aroma organoleptic 3,8%, taste organoleptic 2,7%, texture 0,451g/mm2 and elasticity 15,95N/m2

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311138
Uncontrolled Keywords: noodle, moringa powder, carrageenan
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 13 Dec 2018 09:23
Last Modified: 13 Dec 2018 09:23
URI : http://eprints.umm.ac.id/id/eprint/41976

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