Artikel Situs Jurnal Kimia Gratis Pdf

Artikel Situs Jurnal Kimia Gratis Pdf

ABSTRACT

The use of Mocaf as a substitute for wheat flour substitution is mostly done to suppress the import of flour. The low level of Mocaf substitution can be overcome by the addition of pectin and groundnut meal. The purpose of this research is to know the effect of addition of pectin and peanut meal flour to the physical-chemical and organoleptic properties of Mocaf sub-dried noodles. This research uses Randomized Block Design method. The best physical-chemical treatment is the addition of 15% peanut meal and 1% pectin, with characteristics of 6.61% moisture content, 8.52% protein content, brightness (L) 44.2, fracture 4.3 N, cooking time 267.67 seconds, cooking loss 2.16%, the development volume is 159.03%. While the best treatment of organoleptic is the addition of peanut meal flour 5% and pectin 1%, with the characteristic of raw noodle 2.80 (like), cooking flavor 2.55 (like), and the texture of cooking noodle 2.80 (like). Â Keywords: Pectin, Peanut Peanut Flour, Mocaf, Dried Noodles

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