Browsing UT - Food Science and Technology by Subject "instant noodle"
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Kajian Pengolahan Mi Substitusi Sorgum Instan Berantioksidan Tinggi
(2010)Instant sorghum substitution noodle is a food product alternative as source of carbohydrate with high antioxidant content. Research methodology was divided into 3 stages: sorghum flour processing, instant sorghum noodles ... -
Pemetaan Preferensi Konsumen terhadap Mi Instan: Studi Kasus Indomie
(2022)Mi instan sangat diminati di Indonesia. Masyarakat perkotaan seperti Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi) sering mengonsumsi makanan instan, salah satunya adalah mi instan. Penelitian ini bertujuan ... -
Response Surface Methodology (Rsm) Application In Processing Parameters Optimization Of Indomie Instant Noodle At Pt Indofood Cbp Sukses Makmur, Tbk. Noodle Division In Jakarta
(2012)Instant noodle has been one of the alternative foods in terms of rice substitute, especially for urban people who live in big cities. Instant noodles could be stored for several months in room temperature due to low water ...