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PENGARUH PENAMBAHAN TEPUNG JAMUR TERHADAP KARAKTERISTIK FISIK DAN KIMIA KWETIAU

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Penilaian

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The objective of this research was to analyze The Effect of Mushroom Flour Addition on the Physical and Chemical Characteristics of Flat Rice Noodles. This research used a Factorial Completely Randomized Design (RALF) with to levels treatment where the first factor consisted of two levels and the second factor consisted of four levels so that eight treatment combinations were obtained and each treatment combination that each treatments were conducted in triplicates. First factor was the type of mushroom flours (Auricularia polytricha and oyster mushroom) and second factor was the concentration of mushroom flours (10%, 20%, 30% and 40%). The observed parameters were physical characteristics (color, hardness and cooking time) and chemical characteristics (moisture content, protein, and crude fiber). The results showed that, the type of mushroom (factor A) had a significant effect on physical characteristics, color (lightness, redness, yellowness), hardness and cooking time, and chemical characteristics water and protein content. Consentration of mushroom (factor B) had a significant effect on physical characteristics, color (lightness, redness, yellowness), hardness and cooking time and chemical characterstics, water content, protein and crude fiber. The interaction of treatment combinations has a significantly affected the color value (redness, yellowness), cooking time and hardness. Auricularia polytricha flour treatment with a concentration of 40% was chosen as the best treatment with a protein value of 34,53% and crude fiber 9,57% based on statistical analysis and parameters observed.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003768	T57922	T579222021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T579222021

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xvi, 66 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Bahan Kimia

Specific Detail Info

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Statement of Responsibility

SEPTA

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