UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

Andhini Eka S

Abstract


This study aims to determine whether substitution of wheat flour with red bean flour in the
manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also
contain protein and natural antioxidant compounds. Addition of red bean flour with different
percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat
content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in
accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet
noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean
flour added 10% and 20%

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