Substitusi Bekatul pada Tepung Tapioka untuk Pembuatan Flake: Kajian Terhadap Sifat Fisikokimia dan Sensoris  

Oleh:

Utomo, Adrianus Rulianto ; Setijawati, Erni ; Dewi, Magdalena Puspita

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Teknologi Pangan dan Gizi vol. 6 no. 2 (Oct. 2007), page 1-8.
Topik: Flake; Tapioca Flour; Sensory Properties

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ154 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Flake is made of tapioce flour as main ingredient. Substitution of tapioca flour with rice brand would to increase the nutrition value of the flake. The objective of the research was to study the physicochemical and sensoric properties of the product which consist of tapioca flour and rice bran such as; 100:0, 97:3, 94:6, 91:9, 88:12, 85:15, respectively. The research result shows that water content and rehydration was decreased; while total crude fiber, hardness, brown colour intensity and sensoric quality were increased, respectively aline with the increasing proportion of rice bran.

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