Proceedings of the International Conference on Science and Technology (ICST 2018)

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

Authors
Enny Karti Basuki Susiloningsih, Rosida Rosida, Ariska Febrianita
Corresponding Author
Enny Karti Basuki Susiloningsih
Available Online December 2018.
DOI
https://doi.org/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.
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This is an open access article distributed under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Science and Technology (ICST 2018)
Series
Atlantis Highlights in Engineering
Publication Date
December 2018
ISBN
978-94-6252-650-1
ISSN
2589-4943
DOI
https://doi.org/10.2991/icst-18.2018.29How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

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  - https://doi.org/10.2991/icst-18.2018.29
ID  - Susiloningsih2018/12
ER  -