Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle

DOI

10.2991/icst-18.2018.29How to use a DOI?

Keywords

dry noodles, purple yam flour, tempeh flour

Abstract

The purpose of this study was to determine the effect of the proportion of wheat flour: purple yam flour and egg addition on the quality of dried noodles produced. This study used a completely randomized design factorial pattern with 2 factors, namely the proportion of wheat flour and purple yam flour (70: 25, 60: 35, 50: 45) and 5 parts of tempeh flour and the addition of eggs (10 %, 15%, 20%), then analyzed by variance analysis, if there is a real interaction carried out the duncan test (DMRT). The results of research on dry noodles with the treatment of proportion of wheat flour : purple yam flour (70: 25) and 5 parts of tempeh flour with the addition of 20% eggs is the best treatment with a moisture content 8.99%, ash content 3.17%, protein content 14.29 %, crude fiber content 1.26%, fat content 5.87%, elasticity 25.26%, color score 3.55, taste score 3.1, flavor score 3.75 and texture score 3.5.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Enny Karti Basuki Susiloningsih
AU  - Rosida Rosida
AU  - Ariska Febrianita
PY  - 2018/12
DA  - 2018/12
TI  - Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle
BT  - Proceedings of the International Conference on Science and Technology (ICST 2018)
PB  - Atlantis Press
SP  - 134
EP  - 137
SN  - 2589-4943
UR  - https://doi.org/10.2991/icst-18.2018.29
DO  - 10.2991/icst-18.2018.29
ID  - Susiloningsih2018/12
ER  -