Syamsidar (G611 08 002). Studi dry noodle processing from yam flour.
Supervised by Prof. Dr. Ir. Hj. Meta Mahendradatta dan Dr. Ir. Rindam Latief,
MS.
Yam has a potency as
an alternative product to subtitute wheat flour because it contains high amount
of carbohydrate which
is 14%-62,3%. Noodle is a product of the famous source of carbohydrate in the community. The aim of research is to find out an appropriate method in dry noodle processing which use yam and wheat flour as raw materials. It was conducted proximate and sensory analysis. The treatment were the mixture yam and wheat flour with the proportion of 100%:0%, 80%:20% 80%, 60%: 40%. Based on sensory test, panelist like the colour, flavor, texture, and taste of the dry noodle. The carbohydrate content of the product less 77,34%-79,09%. In conclusion, carbohydrate content is highest from treatment 100% yam flour.
is 14%-62,3%. Noodle is a product of the famous source of carbohydrate in the community. The aim of research is to find out an appropriate method in dry noodle processing which use yam and wheat flour as raw materials. It was conducted proximate and sensory analysis. The treatment were the mixture yam and wheat flour with the proportion of 100%:0%, 80%:20% 80%, 60%: 40%. Based on sensory test, panelist like the colour, flavor, texture, and taste of the dry noodle. The carbohydrate content of the product less 77,34%-79,09%. In conclusion, carbohydrate content is highest from treatment 100% yam flour.
Keywords : Dioscorin hispida Dennts, dry noodle
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