PEMANFAATAN SAGU BARUK (Arenga Microcarpa) DENGAN UBI JALAR UNGU (Ipomoea Batatas) DALAM PEMBUATAN MIE BASAH

Authors

  • Cherly I.J. Lensun
  • Erny J.N Nurali
  • Tineke M. Langi
  • Jenny E.A. Kandou

DOI:

https://doi.org/10.35791/cocos.v3i6.3340

Abstract

ABSTRACT
Commonly, noodles aremade from sorghum flour. Recently, the developing of noodle procesing is become more various. Sweet potato, as a carbohydrate source, nowget a big attention from Indonesia government to be developed as a alternative food. The purposes of this research are to (1) to obtain the optimum concentration of corn starch and purple sweet potato flour in noodle processing ; (2) to analyzed the physical and sensory quality of the resulting noodles. The result shown that the addition of sago flour (25 %) mixedwith purple sweet potato flour (75%) is the most preferred by the panelists for color, taste and smell of a noodle produced. The nutrition content of noodles made from sago “baruk†flour and sweet potato flour are: 0.63 to 1.49% protein,28.02 to 34.94% water, ash 2.02 to 8.76%, and water absorption 8 0.33 to 14, 41% in accordance with SNI.
Keywords:Sago, Sweet Potato Purple, Noodle

Author Biographies

Cherly I.J. Lensun

Fak. Pertanian Unsrat

Erny J.N Nurali

Fak. Pertanian Unsrat

Tineke M. Langi

Fak. Pertanian Unsrat

Jenny E.A. Kandou

Fak. Pertanian Unsrat

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Published

2013-10-01

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Section

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