KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP NOODLE CAMPURAN PATI AREN (Arenga pinnata)
Yam (Colocasia esculenta) is one of the local foods which is needed to be utilized. Yam can be processed as flour. In this research, yam was made as flour and mixed with arenga (Arenga pinata) starch. The mixture was made into noodle. This research was purposed to find the way of making the taro flo...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: |
| _version_ | 1797033780340326400 |
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| author | , YUNIA SUSANTI , Prof. Dr. Ir. Haryadi, M.App., Sc |
| author_facet | , YUNIA SUSANTI , Prof. Dr. Ir. Haryadi, M.App., Sc |
| author_sort | , YUNIA SUSANTI |
| collection | UGM |
| description | Yam (Colocasia esculenta) is one of the local foods which is needed to
be utilized. Yam can be processed as flour. In this research, yam was made as
flour and mixed with arenga (Arenga pinata) starch. The mixture was made
into noodle. This research was purposed to find the way of making the taro
flour which was soaked in Na2S2O5. This research also purposed to examine
the influence of ratio variations of yam flour which was mixed with arenga
starch to the characteristic of noodle.
The early study in this research searched the maximum concentration of
Na2S2O5 in the processed of taro flouring which used rasp method. Na2S2O5
were used at the concentration of 0 |
| first_indexed | 2024-03-13T22:59:49Z |
| format | Thesis |
| id | oai:generic.eprints.org:122510 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:59:49Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1225102016-03-04T08:44:42Z https://repository.ugm.ac.id/122510/ KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP NOODLE CAMPURAN PATI AREN (Arenga pinnata) , YUNIA SUSANTI , Prof. Dr. Ir. Haryadi, M.App., Sc ETD Yam (Colocasia esculenta) is one of the local foods which is needed to be utilized. Yam can be processed as flour. In this research, yam was made as flour and mixed with arenga (Arenga pinata) starch. The mixture was made into noodle. This research was purposed to find the way of making the taro flour which was soaked in Na2S2O5. This research also purposed to examine the influence of ratio variations of yam flour which was mixed with arenga starch to the characteristic of noodle. The early study in this research searched the maximum concentration of Na2S2O5 in the processed of taro flouring which used rasp method. Na2S2O5 were used at the concentration of 0 [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , YUNIA SUSANTI and , Prof. Dr. Ir. Haryadi, M.App., Sc (2013) KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP NOODLE CAMPURAN PATI AREN (Arenga pinnata). UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62614 |
| spellingShingle | ETD , YUNIA SUSANTI , Prof. Dr. Ir. Haryadi, M.App., Sc KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title | KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT
DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP
NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title_full | KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT
DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP
NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title_fullStr | KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT
DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP
NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title_full_unstemmed | KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT
DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP
NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title_short | KARAKTERISTIK TEPUNG TALAS (Colocasia sp.)YANG DIBUAT
DENGAN METODE PEMARUTAN DAN PENGARUHNYA TERHADAP
NOODLE CAMPURAN PATI AREN (Arenga pinnata) |
| title_sort | karakteristik tepung talas colocasia sp yang dibuat dengan metode pemarutan dan pengaruhnya terhadap noodle campuran pati aren arenga pinnata |
| topic | ETD |
| work_keys_str_mv | AT yuniasusanti karakteristiktepungtalascolocasiaspyangdibuatdenganmetodepemarutandanpengaruhnyaterhadapnoodlecampuranpatiarenarengapinnata AT profdrirharyadimappsc karakteristiktepungtalascolocasiaspyangdibuatdenganmetodepemarutandanpengaruhnyaterhadapnoodlecampuranpatiarenarengapinnata |