Peningkatan Kualitas Pemasakan Mie Telur Rebus Dengan Penggunaan Kappa Karagian

Widjajaseputra, Anna Ingani, Tanjung, Dwiana and Frida, - (2014) Peningkatan Kualitas Pemasakan Mie Telur Rebus Dengan Penggunaan Kappa Karagian. Jurnal Teknologi Pangan dan Gizi, 5 (1). pp. 6-11. ISSN 1411-7096, Jurnal Nasional Tidak Terakreditasi

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Official URL: http://journal.wima.ac.id/index.php/JTPG/article/v...

Abstract

Noodle has an important role in people's diet especially in Asia region. The usage of eggs to the dough enhances the formation of a cohesive network, thus improve the cooking quality of the product. One of the problems of egg-noodle is the eating quality during prolonged cooking. Its structure can breakdown easily for longer cooking. This research studied the effect of arrageenan's usage in cooked egg noodles to strenghten its structure during cooking. This research used complete randomized design with single factor, the proportion of flour and carrageenan. The experiment was done in 3 replications and the parameters which were analyzed : moisture content, water absorption capability, extensibility, and cooking loss. The result showed that the effect of carrageenan can strengthen product's structure. Using 0,5% - 2, 5 % kappa carrageenan can improve the cooking quality in 5 minutes over cooking treatment.

Item Type:	Article
Uncontrolled Keywords:	cooking quality, egg noodles, carrageenan, extensibility
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	28 Sep 2020 07:29
Last Modified:	17 Mar 2022 03:04
URI:	https://repository.ukwms.ac.id/id/eprint/23564

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