pengembangan produk mi instan dari tepung hotong (setaria italica beauv.) dan pendugaan umur simpannya dengan metode akselerasi [development of instant noodle made from foxtail millet (setaria italica beauv.) flour and prediction of its shelf life using acceleration method]

Clicks: 248
ID: 225604
2010
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Abstract
The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method. The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15, 20 minutes. The best noodle product was achieved with 30% water addition and 10 minutes steaming. The noodle contained 2.33% moisture, 1.86% ash, 9.83% protein, 14.66% fat, and 71.33% carbohydrate. The product had 70.47 Hue value, 68.64 whiteness (L), 1641.33 gramforce hardness, 473.43 gramforce stickiness, 160.02% water absorption, 19.38% cooking loss, and 6.5 minutes rehydration time. Prediction of the product shelf life using the acceleration method showed that the noodle product had a shelf life of 99.86 days based on its rancidity.
Reference Key
sugiyono1)*2010jurnalpengembangan Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Sugiyono1)*;Sarwo E. Wibowo1);Sutrisno Koswara1);Sam Herodian2);Sri Widowati3);B.A. Susila Santosa3)
Journal gynecologic and obstetric investigation
Year 2010
DOI
DOI not found
URL
http://journal.ipb.ac.id/index.php/jtip/article/view/2459
Keywords
shelf life foxtail millet

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