PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]
2009
Muhandri, Tjahja | Subarna, Subarna
The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle. The 100 mesh of corn flour of P21 variety and scientific laboratory single screw extruder were used. Cooking loss decreased with the increase of moisture and NaCl. Hardness decreased with the increase of moisture, NaCl and passing. Cohesiveness, tensile strength and elongation increased with the increase of moisture, NaCl and number of passing.
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书目信息
出版者
Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia
其它主题
Corn noodle; Cooking loss
语言
英语
格式
application/force-download
类型
Journal Article; Journal Part; Info:eu-Repo/semantics/publishedversion
来源
Jurnal Teknologi dan Industri Pangan; Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan; 71, 2087-751X, 1979-7788
2025-06-17
Dublin Core