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PENGARUH PENAMBAHAN TEPUNG KULIT SINGKONG PADA PEMBUATAN MI BASAH TERHADAP CITA RASA

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In order to fulfill human needs, food production usually generates wastes as the byproduct. Cassava is one example of mass consumption food which yield waste from its peels. Since cassava peel has high carbohydrate content, to minimize the negative impacts of the waste, it can recycle into flour and be utilized as one of food ingredients wet noodle making. The purpose of this research was to know the color, smell, taste and texture produced by wet noodle which were consisted of 0%, 20%, 40%, 60% and 80% flour skin formulation, and threfore the best formulation can be identified. This study was an experiment with static group comparison design. As the panelist, five housewives were appointed to examine the noodles variation, and their cum-mulative scores were subsequently statistically analyzed. Results of the study showed that the p-value obtained from one way anova test was 0,001 which means there are differences across formulation variation, and the most accept-able cassava peel formulation was 20%.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Sanitasi Jurnal Kesehatan Lingkungan, 3 (2) 2011 :

Penerbit

Yogyakarta : Poltekes Yogyakarta., 2011

Deskripsi Fisik

6p.

Bahasa

ISBN/ISSN

1978-5763

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

manihot
TASTE

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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