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Title: Pemanfaatan Tepung Labu Kuning (Cucurbita Moschatadurch ) Sebagai Bahan Fortifikasi Pada Pembuatan Mie
Authors: Lestari, Lydia Ninan
Susilowati, Maria
Martono, Yohanes
Keywords: pumpkin flour;fortification;wet noodle
Issue Date: Mar-2012
Publisher: Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
Abstract: The aims of this research were to determine the effect of addition of several concentration of pumpkin flour to the quality of wet noodle based on water, ash, fiber, and beta carotene content and organoleptic test. The concentration of pumpkin flour addition were 0 %, 2,5 %, 5 %, 7,5 %, 10 %, and 12,5 % with 4 replications. The data of water, ash, fiber, and beta carotene content of wet noodle were analyzed by Randomized Completely Block Design (RCBD), and the Honestly Significant Difference (HSD) at 5 % was used to test difference between treatments. The most preferred noodle in organoleptic test was noodle with addition of pumpkin flour at 5% and 7,5%. This noodle had 55,23% and 53,54% water content, 0,96% and 1,14% ash content, 7,77 mg/100g and 9,25 mg/100g beta carotene content, and 4,60% and 5,79% fiber content.
Description: Prosiding Seminar Nasional Sains dan Pendidikan Sains VII UKSW : Pemberdayaan Manusia dan Alam yang Berkelanjutan Melalui Sains, Matematika dan Pendidikan (The Human and Nature Sustainability Empowerment through Science, Mathematic and Education) Vol. 3 No.1 2012 p.182 – 189
ISSN: 2087‐0922
Appears in Collections:Bidang Kimia

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