tepung beras, tepung tapioka, garam, pasta pandan (hijau), air (600 ml air rebus, 100 ml untuk encerkan adonan), air es (untuk merendam adonan dawet), Pelengkap :, sirup gula merah (200 gr gula merah + 50 gram gula pasir), Rebus gula di 300ml air. Dinginkan, saring, beri potongan nangka, Kuah santan :, kelapa parut, ambil santan nya, garam
Copyright © 2020-2021 www.maulagi.id All Rights Reserved
Most read articles by the same author(s)
Masak itu harus menjiwai dan wajib doa.. karena tanpa Allah mengizinkan semua bumbu tak akan membawa kenikmatan dan barokahan di dalam hidangan yang disajikan, In syaa Allah🤲😊 I love Allah I love cooking I love my family 💑👨👩👧👦💋 ig n fb : @fadiah.dina @lapakbudin
PENGARUH PERENDAMAN JAGUNG DAN SUBSTITUSI TEPUNG TEMPE TERHADAP NILAI GIZI DAN SIFAT SENSORIS BERAS JAGUNG INSTAN
Processing corn into flour will produce byproducts of corn grits as a potential source of instantcorn rice. Modification of seed soaking in the manufacture of corn starch can alter the characteristics of the product. Efforts to increase the protein content in rice can be done in an instant corn flour substitute tempeh. The study aims to determine 1) the influence of soaking corn and soybean meal proportion of chemical and sensory properties of instant corn rice, and 2) determine a combination of soaking corn and the proportion of soybean flour that produces the best chemical and sensory properties of instant corn rice. This research used Randomized Design Group with two factors and three replications. Factor is tested is the process of soaking the seeds in the manufacture of white corn flour; that is, without soaking (P1) and a 24-hour soaking (P2), as well as variations in tempeh flour substitution (T) which consists of five levels, namely 0% (T0); 10 % (T1); 20% (T2); 30% (T3) and 40% (T4). The results showed the best of instant corn rice products is treatment combination of 20% soybean flour substitution and with 24-hour soaking (P2T2). The product has a soluble protein content 1.22% (bk), 2.76% fat content (bk), water content 6.98% (bk); carbohydrate 77.33%, with 2.44 color (yellow), texture 1 , 62 (a bit fluffier), a sense of 1.73 (rather good), corn aroma 2.11 (feeling) and the 2.38 level preferences (likes).
Keywords: instant corn rice, soybean flour, soaking
AINI, Nur; PRIHANANTO, V.; MUNARSO, S. Joni. PENGARUH PERENDAMAN JAGUNG DAN SUBSTITUSI TEPUNG TEMPE TERHADAP NILAI GIZI DAN SIFAT SENSORIS BERAS JAGUNG INSTAN.
, [S.l.], v. 5, n. 02, p. 71-82, dec. 2011. ISSN 2502-4906. Available at: <
Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
