Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi & Industri Hasil Pertanian
Nastri Dila Saniati
Mahasiswa Jurusan Teknologi Hasil Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.522 KB) | DOI: 10.23960/jtihp.v18i2.114 - 122

Abstract

This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had  significant effects on color and overall acceptance  of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss. Keywords: corn noodles, nixtamalized corn flour
SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.522 KB) | DOI: 10.23960/jtihp.v18i2.114 - 122

Abstract

This research was dedicated to study the organolepticproperties of nixtamalized corn starch noodles and to find thebest result from the duration needed in steeping process (0, 8,16, 24, and 32 hours). The research was a single factor,arranged in a Complete Randomized Design (RAKL) with fivereplications. The data were analyzed using ANOVA andfurther tested with LSD at 5% level of of significance. Theresult showed that duration of nixtamalization had significanteffects on color and overall acceptance of dry noodles as willas color of wet noodles. The best result was found on 8 hour ofthe steeping. This noodle had moisture content of 10.8% in theform of dry noodles and 62.1% in the form of wet noodles. Italso contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8%carbohydrate, 8.7% non starch polysaccharide, and 3.5%cooking loss.Keywords: corn noodles, nixtamalized corn flour
Co-Authors Nanti Musita Siti Nurdjanah Susilawati -