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PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isoth

The objective of this research was to develop dried noodle product made of sweet potato flour and to predict its shelf life using sorption isotherm method. The product was produced through gelatinization of dough, followed by sheeting, steaming, and drying. The best quality product was produced thr...

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Hlavní autoři: . Sugiyono, Edi Setiawan, Elvira Syamsir, Hery Sumekar
Médium: Artigo
Jazyk:Inglês
Vydáno: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Edice:Jurnal Teknologi dan Industri Pangan
Témata:
noodle
sweet potato
gelatinization
sorption isotherm
shelf life
On-line přístup:https://journal.ipb.ac.id/jtip/article/view/4272
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