KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG GANDUM YANG DITANAM DI SUMATERA UTARA
ABSTRACT: Indonesian people
consume much wheat
flour, whereas wheat
was not grown
in Indonesia and
must be imported.
Therefore a research of the
quality of wheat that can be grown in Indonesia was made in order to reduce
import. This research was aimed to study the seed, physicochemical and
functional characterization of north Sumatera wheat flour. This research had
been performed using non factorial completely randomized design. Parameters
analyzed were seed hardness, bulk density, moisture content, ash content, fat
content, crude fiber
content, protein content,
water absorption, oil
absorption capacity, swelling
power, and baking expansion.
Penulis: Siti Nur Janna
Sihotang, Zulkifli Lubis, Ridwansyah
Kode Jurnal: jppertaniandd150220
