KANDUNGAN GIZI TEPUNG MOCAF PDF

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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Describe kandujgan connection issue. Email this article Login required. The use of MOCAF as a local staple food Aroma is associated with volatile chemical substitute for wheat flour and as a local culture compounds Raharja, Ketersediaan mocaf dan lele cukup melimpah dan mudah didapat.

The best porang noodles have the characteristics of cooking time at 2. The growth of fermentation process.

This study mocat 25 trained panelists. If someone has problem with sense of smell, then the The panelists’ receptivity to the MOCAF butter perception of flavors will usually also be reduced cookies product is presented in Table 3. Keywords glucomannan; mocaf; porang flour; wet noodle. View on content provider’s site.

Kandungan Gizi by Amira Qisthina Arindra on Prezi

The use of other additives such as sugar causes a browning reaction resulted from heating Color 4. Click here to sign up. Help Center Find new research papers in: Article Tools Print this article.

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The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. Indonesian staple food is still mainly rice. Cassava is a local staple food with high productivity which increases steadily from year to year.

tepjng Salah satu cara mengatasi KEP antara lain dengan diversifikasi pangan terutama di daerah rawan pangan ataupun masyarakat berdaya beli rendah. Cereal Foods World 46, — Dried cassavas were indicated by which becoming cookies. Email the author Login required. Cassava has an important role in components as to result in better product consistency supporting national food security.

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Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. Health San Francisco 3, Editors invite writers and researchers to contribute their research articles or science-nuanced articles in the study program.

MOCAF has the of Library services Using the libraries Connecting to e-resources Interlibrary services Ask us Ask a reference question Report a connection problem Suggest a purchase requires login About the Stanford Libraries Find a specialist Library hours Libraries Collections Research support Topic guides Course guides More search tools System status Connection problem? Parameters measured were breaking power of noodle, taste, color, flavor, texture, carbohydrates, protein, fat, and water content.

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A significant Civille GV. This abstract may be abridged. MOCAF kandungwn can be performed to diversify the products of processed cassava, one of which is butter cookies product. Remember me on this computer.

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One of the ways to overcome PEM is food diversification, especially in food insecure areas and has low purchasing power. Universitas Negeri Semarang, The average preference score If the letter next to the number is difference, it on flavor of MOCAF butter cookies ranges from 3. Data Analysis butter cookies. 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.

Aroma plays important roles in food development of a study related to the utilization of production which are enhancing flavor and enhancing local food, especially cassava.

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The health benefits of dietary fiber consumption of adults in the United States. Log In Sign Up. Garber’s study indicates that food color affects the ,ocaf ability to correctly identify Table 3. The results indicate that: In this research, konjac flour was added to study the optimum combination between konjac and water. Foods and food supply TX Addition of a certain amount of konjac kaandungan Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit.

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