SUBSTITUSI PATI SAGU DENGAN TEPUNG BIJI NANGKA DALAM PEMBUATAN MI INSTAN
Abstract: Sago starch instan
noodle was maked with jackfruit seed flour as additional compotition.
Experiment was chosen in this research with 4 treatment and 4 time reply.
Combination of sago starch with jackfruit seed flour was SNP1 (95%-5%), SNP2
(90%-10%), SNP3 (85-15%), SNP4 (80%-20%). The observation include on moisture
content, ash content, proteint content, fiber content, rehydration time,
integrity, and sensory. The data was analyzed of variance. Result of this
reseach was SNP3 as the best combination of compotition, moisture content
(8,12%), ash content (2,48%), protein content (3,86%), rehydrate on time (3,24
minutes), witachness (90,75%), and sensory with a slightly brown, flovourful
meat of jackfruit, jackfruit seed taste, slightly chewy texture and panelists
expessed the impression like.
Penulis: Hafpis Hasroni,
Faizah Hamzah, Akhyar Ali
Kode Jurnal: jppertaniandd160604
