CARA PEMBUATAN TEPUNG MOCAF PDF

Noodle is one of the staple foods that are widely consumed and preferred by the Asian. Addition of a certain amount of konjac glucomannan Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. In this research, konjac flour was added to study the optimum combination between konjac and water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best porang noodles have the characteristics of cooking time at 2.

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Noodle is one of the staple foods that are widely consumed and preferred by the Asian. Addition of a certain amount of konjac glucomannan Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit.

Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. In this research, konjac flour was added to study the optimum combination between konjac and water.

The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best porang noodles have the characteristics of cooking time at 2. Google Scholar Citation :. This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.

Skip to main content Skip to main navigation menu Skip to site footer. Keywords: glucomannan, mocaf, porang flour, wet noodle. How to Cite. Faridah, A. Jurnal Teknologi Dan Industri Pangan , 25 1 , Plagiarism Check:.

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Motekap kini menjadi merek dagang yang dipergunakan oleh group PT KIPTI , Adapun proses pembuatan tepung Motekap adalah sebagai berikut: Cuci bersih singkong agar tanah atau kotoran tidak menempel Singkong dikupas dan lapisan kulit singkong yang berwarna cokelat di buang, umbinya sebaiknya direndam dalam air untuk mencegah perubahan warna. Harsisto dalam satu hari dapat mengeringkan 1 ton singkong dan tersedia pula mesin untuk kapasitas 30 ton per hari. Setelah kering irisan singkong digiling dengan mesin penepung, bisa menggunakan penepung beras. Lalu gunakan ayakan penyaring dengan saringan 60 mesh agar butiran tepung lebih halus. Selesai, tepung siap digunakan untuk berbagai macam kebutuhan. Aman untuk para penderita diabetes dan autis. Saya tertarik untuk membuat tepung motekap dengan anak anak didik saya, bagaimana cara membuat enzimnya.

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