Evaluasi Mutu Mi Instan Yang Dibuat Dari Pati Sagu Lokal Riau
| dc.contributor.author | Arfendi | |
| dc.contributor.author | Pato,Usman | |
| dc.contributor.author | Pato,Usman | |
| dc.contributor.author | Rossi,Evy | |
| dc.date.accessioned | 2013-07-06T04:42:19Z | |
| dc.date.available | 2013-07-06T04:42:19Z | |
| dc.date.issued | 2013-07-06 | |
| dc.description | Arfendy.Jur.2013 | en_US |
| dc.description.abstract | The purpose of this study was to evaluate the quality of sago starch instant noodles with different steaming time based on the instant noodle standard (SNI 01-3551-2000). Research was carried out with experimental study using Completely Randomized Design with three replications of five treatments. Treatments used were P10 (steaming for10 minutes), P15 (steaming for 15 minutes), P20 (steaming for 20 minutes), P25 (steaming for 25 minutes), and P30 (steaming for 30 minutes). Data were analyzed statistically using the Analysis of Variance (ANOVA), followed by using a Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results of this study show that sago starch with different steaming time significantly affected the water content, acid value and the intactness but it did not significantly influence the rehydration time of instant noodles. The best treatment was P15, namely steaming time for 15 minutes. | en_US |
| dc.description.sponsorship | Pato,Usman. Rossi,Evy | en_US |
| dc.identifier.other | Arnalis | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/4158 | |
| dc.language.iso | other | en_US |
| dc.subject | instant noodles | en_US |
| dc.subject | sago starch | en_US |
| dc.subject | steaming time | en_US |
| dc.title | Evaluasi Mutu Mi Instan Yang Dibuat Dari Pati Sagu Lokal Riau | en_US |
| dc.type | student Paper Post Degree | en_US |