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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian (Agricultural Technology Journal) Agropolitan Gorontalo Agriculture Technology Journal Jurnal Agercolere JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Agricultural Review International Journal of Applied Research and Sustainable Sciences (IJARSS) Jurnal Pengabdian Pada Masyarakat Eldimas
Asniwati Zainuddin
Universitas Ichsan Gorontalo
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Agropolitan

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ANALISIS GELATINISASI TEPUNG MAIZENA PADA PEMBUATAN PASTA FETTUCCINE ANALISIS GELATINISASI TEPUNG MAIZENA PADA PEMBUATAN PASTA FETTUCCINE Asniwati Zainuddin
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The purpose of this study is to find influence gelatinisasi cornmeal of water levels and speed rehidrasi to making pasta fettuccine and to know proper formulation of wheat flour and cornmeal in making pasta fettuccine. As for treatment since this research is formulation between white flour and cornmeal, : A0: wheat flour 100 %, A1: wheat flour 90 % + cornmeal 10 %, A2: wheat flour 80 % + cornmeal 20 %, A3: wheat flour 70 % + cornmeal 30 %. Data processing with the methods design random complete RAL with twice remedial then the data treated in the analysis fingerprint variety. The research results show influence gelatinisasi to making pasta “fettuccine”. Formulations of white flour and cornmeal is increasing water levels , and lowering rehidrasi resources on pasta “fettuccine”.. The right method to research this is based on the the water level and speed rehidrasi where the treatment 70 % wheat flour + 30 % cornmeal similarly based on the organoleptik covering color , scent , and taste.
Co-Authors Abdul Mannan Anto Anto Anto Anto Asriani I Laboko Astin Lukum Budy Santoso Cocan Djibu Moha Deyvie Xyzquolyna Eka Zahra Solikahan Jufrin Pagune Mansyur, Mariani Haji Margaretha Solang Mochamad Sakir Muhammad Isra Nurbanilah Ahaya Rasyid, Nur Pratiwi Siti Nur Rahmatia Tolinggi Sri Yuniati Mokoginta Susanti Tomina Swastiani Dunggio Syahrir Abdussamad Syam S. Kumaji Tri Handayani Widya Rahmawaty Saman Zohrahayaty