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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi Perspektif : Review Penelitian Tanaman Industri Nexus Kedokteran Komunitas Prosiding Semnastek
Nur Wulandari
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Industrial & Manufacturing Engineering Medicine & Pharmacology

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Journal : Jurnal Pangan dan Gizi

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KAJIAN TEKNOLOGI PEMBUATAN TEPUNG KACANG HIJAU INSTAN DAN SIFAT FISIK Nurhidajah .; Waysima .; Nur Wulandari
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

The purpose of this research was studied the effect of soaking solution and stripping the treatment of the physical characteristics of mung bean flour produced. The design of this study is purely experimental descriptive analytic method. Research done in 2 stages: a preliminary study and main study. Preliminary research to find the optimal soaking time, ie variation of immersion time. Primary research to find the characteristics of various soaking solutions (aquades, Na2HPO4, and mixtures of Na-citrate- Ca(H2PO4)2 and control). The variables measured were the development of the volume ratio, water absorption ratio, yield, density Kamba, when soluble, starch granules are microscopic, whiteness and water absorption index. The results showed that immersion using a mixture of of Na-citrate- Ca (H2PO4)2 ratio of 1:1 in 1% concentration and immersion time of 11 hours gives the results of the physical characteristics of the best instant mung bean flour. Key words: mung beans, flour, instant, cooking technology.
Co-Authors Devara A. Nugraha Dian Santika Chandra Endang Warsiki Erna Rusliana Muhamad Saleh Farah Nadhifa Tyas Djatmika Hafiszah Asfahani Hendri Hermawan Adinugraha Indah Rodianawati Joni Munarso Kholda A. P Muhammad Assagaf Nurhidajah - Purwiyatno Hariyadi Soewarno T Soekarto Waysima .