PENINGKATAN KUALITAS PEMASAKAN MIE TELUR REBUS DENGAN PENGGUNAAN KAPPA KARAGINAN
Abstract
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.
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PDFDOI: https://doi.org/10.33508/jtpg.v5i1.2381