PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour)...

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Bibliographic Details
Main Authors: Anni Faridah*, Simon Bambang Widjanarko
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2014-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
glucomannan
mocaf
porang flour
wet noodle
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/8309

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