PENGARUH SUBSTITUSI TEPUNG KACANG MERAR (Vigna unguiculata L. Walp.) TERHADAP KARAKTERISTIK FISIKOKIMlA DAN MUTU SIMPAN MIE INSTANT

Cahyadi, Norman.Benny (2006) PENGARUH SUBSTITUSI TEPUNG KACANG MERAR (Vigna unguiculata L. Walp.) TERHADAP KARAKTERISTIK FISIKOKIMlA DAN MUTU SIMPAN MIE INSTANT. Other thesis, Prodi Teknologi Pangan Unika Soegijapranta.

Preview	Text (COVER) 02.70.0140 Norman Benny Cahyadi COVER.pdf Download (10MB) | Preview
	Text (BAB I) 02.70.0140 Norman Benny Cahyadi BAB I.pdf Restricted to Registered users only Download (14MB)
	Text (BAB II available document only in library of Soegijapranata Catholic University) 02.70.0140 Norman Benny Cahyadi BAB II.pdf Restricted to Repository staff only Download (13MB)
	Text (BAB III available document only in library of Soegijapranata Catholic University) 02.70.0140 Norman Benny Cahyadi BAB III.pdf Restricted to Repository staff only Download (16MB)
	Text (BAB IV available document only in library of Soegijapranata Catholic University) 02.70.0140 Norman Benny Cahyadi BAB IV.pdf Restricted to Repository staff only Download (16MB)
	Text (BAB V) 02.70.0140 Norman Benny Cahyadi BAB V.pdf Restricted to Registered users only Download (755kB)
Preview	Text (DAFTAR PUSTAKA) 02.70.0140 Norman Benny Cahyadi DAFTAR PUSTAKA.pdf Download (5MB) | Preview
Preview	Text (LAMPIRAN) 02.70.0140 Norman Benny Cahyadi LAMPIRAN.pdf Download (29MB) | Preview

Abstract

Seiring dengan perkembangan teknologi di bidang pangan, kini lelah hadir berbagai jenis mie insranl di tengah masyarakat. Selain lehih praktis daJam penyajiannya, jenis mie ini juga memiliki umur simpan yang lebih lama daripada mie basah. Namun. dalam pembuatan rnaupun penyajiannya perlu ditambahkan bahan-bahan lain guna meningkatkan kandungan gizinya. Bahan utarna yang digunakan dalam pembualan mie instant adalah tepung terigu. Kacang merah memiliki kandungan protein, mineral (kalsiwn. dan zat besi), dan sernt yang jauh lebih linggi daripada tepung lerigu.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food safety
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mrs Ratnasasi Wijayanti
Date Deposited:	04 Mar 2016 02:45
Last Modified:	04 Mar 2016 02:45
URI:	http://repository.unika.ac.id/id/eprint/8018

Actions (login required)

View Item