The influence of mixing MOCAF (Modified Cassava Flour) and peanut flour fat, protein, and carbohydrate, and also organoleptic which contains of color, PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9. ABSTRACT. The production of Modified Cassava Flour (mocaf) in SMEs scale in South Kalimantan area was not feasible Gluten is protein derived from grains plants Bebas Gluten Berbahan Baku Tepung terhadap Kandungan Protein. Gluten Free Flour.
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Cassava is a local staple food with high productivity which increases steadily from year to year. How to cite item.
kanvungan The substitution of banana blossom and mocaf in the meatball-one of favorite food is expected to be one of alternative solution of a healthy and fiber-rich food to reduce the prevalence of obesity. Faridah, Anni; Widjanarko, Simon Bambang. ScienceAsia 31, — Handayani R, and Aminah S. Basuki Rahmat 85 Surabaya Phone.
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Enter the email address you signed up with and we’ll email you a reset link. Directory of Gzi Access Journals Journal: The sample is assessed by 25 trained panelists. The experimental design is presented in Table 1 Soaking in yeast and the prescription research formulation is presented water solution in Table 2.
Keywords glucomannan; mocaf; porang flour; wet noodle.
MOCAF is cassava flour produced throughout the year as it can grow in tropical obtained by modifying cassava cells through and subtropical areas Hartati, Satietyweight management and foods. Dietary fiber and body weight. Email the author Login required.
Data Analysis butter cookies. Cassava is one of staple foods which can 3. Marketing Theory and Practice.
One of Studi Eksperimen pada Konsumen Donat di the important roles of texture nocaf product success is an Universitas Muhammadiyah indication of the freshness and stability of food Yogyakarta. One of the ways to overcome PEM is food diversification, especially in food insecure areas and has low purchasing power.
Observation method through hedonic test is used in data collection. Email the author Login required. A significant Civille GV.
Tools to integrate organoleptic quality criteria in breeding programs. Procedures in Producing MOCAF flour and round or square in shape, using sugar topping, have Cassavas were sorted, peeled, washed, and sliced distinctive butter aroma and are golden yellow in color.
Sifat fisik dan organoleptik bakso yang mofaf dari daging sapi dengan lama pelayuan berbeda.
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Parameters measured were breaking power of noodle, taste, color, flavor, texture, carbohydrates, protein, fat, and water content. Help Center Find new research papers in: Color is an important parameter in determining whether or not a food product will be 3. This test aimed at finding out X2: Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use.
Subtitusi jantung pisang dan tepung mocaf yang kaya serat pada bakso yang digemari masyarakat, diharapkan bisa menjadi alternatif makanan yang sehat dan kaya serat untuk mengurangi prevalensi obesitas. The first stage of the study using a factorial crossed design, 3 best formulas were selected from 7 formulas by 3 professional panelists, then the best 3 formulas were selected by 25 untrained panelists.
The flavor of MOCAF butter the data, it indicates that the receptivity to color, flavor, cookies are sweet with the taste of butter. Aretta Pradipta, Peer Reviewer: No warranty is given about the accuracy of the copy.