Pengolahan Sukun Pramasak Menjadi Kerupuk yang Sehat dan Berserat  

Oleh:

Saragih, Raskita

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 28 no. 315 (Dec. 2011), page 13-18.
Topik: Teknologi; Pengolahan Sukun; Kerupuk Sukun; Makanan Berserat

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.30 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Cracker meal is well known and popular in all ages and social levels of society, easily found at various places. Crackers need to be made from fibrous materials such as breadfruit, so that the crackers become healthy fibrous food, and cheap. The purpose of this study is to determine levels of crude fiber contained in the crackers with raw materials procooked breadfruit. The Kjeldhal method is used in accodance with SNI 01-2891-1992 and with the analysis of water, ash and carbohydrate content. The result of this research is that the creackers containing crude fiber which contents of 0.50% (equivalent to 0.1 to 0.25% dietary fiber), 2.81% protein, 2.15% moisture, 22.19% fat, 5.5%ash, 67.39% carbohydrate levels and 46% power developers.

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