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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Główni autorzy:	. Sugiyono, Edi Setiawan, Elvira Syamsir, Hery Sumekar
Format:	Artigo
Język:	Inglês
Wydane:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Seria:	Jurnal Teknologi dan Industri Pangan
Hasła przedmiotowe:	noodle sweet potato gelatinization sorption isotherm shelf life
Dostęp online:	https://journal.ipb.ac.id/jtip/article/view/4272
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