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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Ign. Suharto
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(A study cassava flour substitution for wheat flour in istants Noodle Processing Indra Neffi Ridwan; Kukuh Rosadi; Dede Abdurahman; Ign. Suharto; Nana Sutisna
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2714.348 KB) | DOI: 10.32765/warta ihp.v8i02.2371

Abstract

The research was aimed at studying the substitution rate of cassava flour for wheat flour in the production of instants noodle.The preliminary study was conducted to find out the suitable rate of cassava flour substitution.The following percentages were used :10,15,20,25,30,35,50,and 100%,The three best result of these,20,30,and 35%, Were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the instant noodle produced.The results showed that the use of cassava flour is acceptable up to 35% substitution. The higher the substitution the lower the noodle quality would be.
Co-Authors Dede Abdurahman Indra Neffi Ridwan Kukuh Rosadi Nana Sutisna