Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk pembuatan Mi Jagung Menggunakan Ekstruder Pencetak

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DC Field	Value	Language
dc.contributor.author	Tjahja Muhandri
dc.contributor.author	Hamigia Zulkhaiar
dc.contributor.author	Subarna
dc.contributor.author	Budi Nurtama
dc.date.accessioned	2013-06-17T07:41:23Z
dc.date.available	2013-06-17T07:41:23Z
dc.date.issued	2012
dc.identifier.issn	2008-8732	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/64131
dc.description.abstract	The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle. Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China. Bisma, Lamuru and.Arjuna have 27,14-27,68% of amylose content. The best quality of corn noodle was processed from 100 mesh of corn flour. The result showed that the best processing condition was obtained at moisture of 70% and adding 2% of sodium chloride. Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 - 95,43%, and cooking loss between 5,06 - 5,66%.	en
dc.publisher	Jurnal Sain Terapan, Program Diploma IPB
dc.subject	corn noodle	en
dc.subject	forming extruder	en
dc.subject	amylose content	en
dc.title	Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk pembuatan Mi Jagung Menggunakan Ekstruder Pencetak	en
dc.type	Article	en
Appears in Collections:	Faculty of Agricultural Technology

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