Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi

Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembuatan mi dapat dijadikan sebagai alternatif se...

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Bibliographic Details
Main Authors:	Yanti Meldasari Lubis, M. Ikhsan Sulaiman, Masrura Hayati
Format:	Article
Language:	English
Published:	Universitas Syiah Kuala, Agriculture Faculty 2018-10-01
Series:	Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:	Jenis Hidrokoloid, Konsentrasi Hidrokoloid, Mi Jagung, Uji Hedonik Hydrocolloid, corn noodle, hedonic test, xanthan gum, guar gum
Online Access:	http://jurnal.unsyiah.ac.id/TIPI/article/view/11937

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