Substitusi Tepung Labu Kuning Terhadap Elongasi Dan Daya Terima Mie Basah

• Main Authors: Purnamasari, Fitri Asri (Author), , Eni Purwani, S.Si., M.Si (Author), , Rusdin Rauf, S.TP., M.P (Author)
• Format: Book
• Published: 2014-11.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/39804/1/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/39804/3/BAB%20I.pdf; https://eprints.ums.ac.id/39804/2/BAB%20II.pdf; https://eprints.ums.ac.id/39804/9/BAB%20III.pdf; https://eprints.ums.ac.id/39804/10/BAB%20IV.pdf; https://eprints.ums.ac.id/39804/11/BAB%20V.pdf; https://eprints.ums.ac.id/39804/12/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/39804/13/Lampiran.pdf; https://eprints.ums.ac.id/39804/14/publikasi.pdf; https://eprints.ums.ac.id/39804/24/Surat%20Pernyataan%20Publikasi%20Karya%20Ilmiah.pdf
• Keywords: R Medicine (General); RA0421 Public health. Hygiene. Preventive Medicine; RN Nutrition

Backround : Noodles is one type of staple to substitute rice. People get noodles so easy in everywhere because it's their favorite dish, cheap, easy to make. Wheat flour does not contain β-karoten so that the need for substitution pumpkin flour on noodles. Noodles with flour of yellow pumpkin can influence elongation and acceptability. Purpose : The purpose of this observation is analysis how flour of yellow pumpkin's influence to elongation and acceptability. Method: This method of this study is completely randomize design that use four additional variations (0%,10%,20% and 30%). Statistic analysis to elongation and acceptability use one way ANOVA with rate of significant 95%. If this analysis has influence, it will tested again by duncan multiple range test (DMRT). Result : The result of this observation is flour of yellow pumpkin influence elongation of wet noodles. Substitute yellow pumpkin flour's 0% and 10% give high elongation to noodles. Wet noodles with substitute 10% is panelists favored. Conclution : There are influence from substitute flour of yellow pumpkin in wet noodles to elongation and acceptability. Suggestion : Based on highest panelists acceptance, the suggest is substitute flour of yellow pumpkin 10% make wet noodles.