SUBTITUSI TEPUNG BLEWAH (Cucumis meloL.Var Cantapulensis) PADA PRODUK MIE BASAH

Authors

  • Isye Selvianti Politeknik Negeri Ketapang
  • Ningrum Dwi Hastuti Politeknik Negeri Ketapang

DOI:

https://doi.org/10.35891/agx.v8i2.900

Keywords:

Blewah, Mie Basah, Elastisitas, Organoleptik

Abstract

Blewah, Mie Basah, Elastisitas, Organoleptik

References

Astawan, M. (1999). Membuat Mie Dan Bihun. Penebar Swadaya. Jakarta .

Astawan, M. (2006). Membuat Mie dan Bihun. Penebar Swadaya.Jakarta.

Direktorat Gizi Depkes RI, (1996). Daftar Komposisi Bahan Makanan. Bhratara Karya Aksara. Jakarta.

Kartika dan Bambang. (1988). Pedoman Uji Inderawi Bahan Pangan. UGM: PAU Pangan dan Gizi.

Koswara, S. (2005). Teknologi Pengolahan Mie. E bookPangan.Com.

Permatasari, S. (2009). Pengaruh Rasio Tepung Talas dan Tepung Terigu terhadap Sifat Kimia dan Organoleptik Mie Basah. Prosiding Seminar Nasional Fakultas Teknologi Pertanian, Universitas Udayana.

Retnaningsih dan Hartayani, L. (2005). Aplikasi Tepung Iles-iles (Amorphophallus konjac) sebagai Bahan Pengganti Kimia pada Mie Basah: Ditinjau dari Sifat Fisikokimiawi dan Sensoris. Laporan Penelitian. Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata. Semarang.

Sihombing, P.A., (2007). Aplikasi Ekstrak Kunyit (Curcuma domestica) Sebagai Bahan Pengawet Mie Basah. Skripsi. Fakultas Teknologi Pertanian: Institut Pertanian Bogor. Jawa Barat.

Standar Nasional Indonesia. (1992). Mie Basah. SNI 01-2987-1992. Badan Standarisasi Nasional. Jakarta

Standar Nasional Indonesia. (1992). Syarat Mutu Mie Basah. Departemen Pertanian RI

Sunarjono, H dan Ramayulis, R., (2012). Timun Suri dan Blewah. Penebar Swadaya.

Sutomo, Budi., (2008). Variasi Mie dan Pasta. PT.Kawan Pustaka. Jakarta.

Widyaningsih, Tri, D., Murtini, E.S., (2006). Alternatif Pengganti Formalin Pada Produk Pangan. Trubus Agrisarana. Jakarta

Winarno, F.G., 1997. Kimia Pangan dan Gizi. Gamedia Pustaka Utama, Jakarta.

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Published

30-09-2017

Issue

Vol. 8 No. 2 (2017)

Section

Articles

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