KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK
<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was con...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2019-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | http://journal.trunojoyo.ac.id/agrointek/article/view/4918 |
| _version_ | 1818658500725702656 |
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| author | Asnani Asnani Abdul Rahim Ifall Ifall |
| author_facet | Asnani Asnani Abdul Rahim Ifall Ifall |
| author_sort | Asnani Asnani |
| collection | DOAJ |
| description | <em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em> |
| first_indexed | 2024-12-17T03:58:22Z |
| format | Article |
| id | doaj.art-d57fba0672cc4ea1996e8d5a5ca6aa47 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-12-17T03:58:22Z |
| publishDate | 2019-03-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-d57fba0672cc4ea1996e8d5a5ca6aa472022-12-21T22:04:34ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102019-03-0113182903264KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOKAsnani Asnani0Abdul Rahim1Ifall Ifall2Universitas AlkhairaatUniversitas TadulakoUniversitas Alkhairaat<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>http://journal.trunojoyo.ac.id/agrointek/article/view/4918characteristics, dry noodle, kepok banana |
| spellingShingle | Asnani Asnani Abdul Rahim Ifall Ifall KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Agrointek characteristics, dry noodle, kepok banana |
| title | KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK |
| title_full | KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK |
| title_fullStr | KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK |
| title_full_unstemmed | KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK |
| title_short | KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK |
| title_sort | karakteristik fisik kimia dan organoleptik mie kering pada berbagai rasio tepung bonggol pisang kepok |
| topic | characteristics, dry noodle, kepok banana |
| url | http://journal.trunojoyo.ac.id/agrointek/article/view/4918 |
| work_keys_str_mv | AT asnaniasnani karakteristikfisikkimiadanorganoleptikmiekeringpadaberbagairasiotepungbonggolpisangkepok AT abdulrahim karakteristikfisikkimiadanorganoleptikmiekeringpadaberbagairasiotepungbonggolpisangkepok AT ifallifall karakteristikfisikkimiadanorganoleptikmiekeringpadaberbagairasiotepungbonggolpisangkepok |