Wibowotomo, Budi and Hidayati, Laili and Devi, Mazarina and Bakti, Sadha Tri and Faishal, Hamid UJI MUTU FISIK MIE DENGAN PENAMBAHAN SERBUK DAUN JINTEN PADA KONSENTRASI YANG BERBEDA. Lambung Mangkurat University Press.
Full text not available from this repository.Abstract
Jinten leaf was developed to the functional fresh noodle by adding 5, 10, and 15% of its powder to flour. Physicochemical analysis included water content, ash, carbohydrate, protein, lipid, and crude fiber, as well as measuring elasticity rate. Results showed that higher concentration of jinten leaf powder increased water content, ash, protein, lipid, and crude fiber. Carbohydrate tended to decrease by increasing concentration. Protein content ranged from 5.86 to 6.72%, meanwhile range of water content, ash, total carbohydrate, lipid, and crude fiber were 62.26-67.69%, 1.24-1.47%, 19.64-26.95%, 3.68-4.48%, and 1.84-2.19% respectively. High water content in noodle was contributed by 90-92% water content of fresh jinten leaf. Large mineral and non-carbohydrate polysaccharide of jinten leaf were played on ash content and crude fiber. Concentration of 15 and 10% produced better elasticity than that of 5%. In conclusion, the concentration of 15% was chosen after showing best elasticity. Keywords: jinten leaf, noodle, functional food
| Item Type: | Article |
|---|---|
| Subjects: | A General Works > AI Indexes (General) |
| Depositing User: | Mr Arief Mirathan |
| Date Deposited: | 26 Jan 2018 02:59 |
| Last Modified: | 26 Jan 2018 02:59 |
| URI: | http://eprints.ulm.ac.id/id/eprint/2797 |
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