Produksi Mi Basah Dengan Penambahan Tepung Biji Nangka Dan Tepung Ampas Kelapa Serta Analisis Usaha

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dc.contributor.authorJohan, Vonny Setiaries
dc.contributor.authorYusmarini
dc.contributor.authorPato, Usman
dc.contributor.authorEfendi, Raswen
dc.contributor.authorHarefa, Oni Yaman
dc.date.accessioned2015-08-04T07:39:29Z
dc.date.available2015-08-04T07:39:29Z
dc.date.issued2015-08-04
dc.description.abstractThe research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic analysis; color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour). Using RCR and BEP analysis, wet noodles with jackfruit seed flour and coconut pulp flour industry is feasible as small business.en_US
dc.description.sponsorshipProsiding Seminar Nasional 2013, Pekanbaruen_US
dc.identifier.isbn978-979-792-481-2
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/7446
dc.language.isoenen_US
dc.subjectJackfruit seed flouren_US
dc.subjectcoconut pulp flouren_US
dc.subjectnoodlesen_US
dc.titleProduksi Mi Basah Dengan Penambahan Tepung Biji Nangka Dan Tepung Ampas Kelapa Serta Analisis Usahaen_US
dc.typeUR-Proceedingsen_US

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