relation: https://eprints.untirta.ac.id/43662/
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI   KERING DENGAN PENAMBAHAN TEPUNG CANGKANG   TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR   TIRAM PUTIH (Pleurotus ostreatus)
creator: NUR HUWAIDA, PUSPA
subject: Q Science (General)
subject: QD Chemistry
subject: QR Microbiology
subject: S Agriculture (General)
description: The addition of duck eggshell flour and white oyster mushroom flour can improve the characteristics and nutritional value of calcium and protein in dry noodle products. This study aims to determine the physicochemical and organoleptic characteristics of dried noodles with variations in the factor of adding duck eggshell flour (5%, 7.5%, and 10%) and variations in the factor of adding white oyster mushroom flour (2.5%, 5%, and 7.5%). The results showed that the addition of duck eggshell flour had a significant effect on each observed response which included moisture content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic texture. The addition of white oyster mushroom flour has a significant effect on water content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic color, taste, texture, and overall. B1J3 is a formulation that has higher acceptance of parameters such as color, aroma, texture, taste and overall with calcium content of 935.00 mg/100 g and protein content of 11.57%.
date: 2024
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/43662/1/Puspa%20Nur%20Huwaida_4444190082_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/43662/2/Puspa%20Nur%20Huwaida_4444190082_01.pdf
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identifier: https://eprints.untirta.ac.id/43662/3/Puspa%20Nur%20Huwaida_4444190082_02.pdf
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identifier: https://eprints.untirta.ac.id/43662/4/Puspa%20Nur%20Huwaida_4444190082_03.pdf
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identifier: https://eprints.untirta.ac.id/43662/5/Puspa%20Nur%20Huwaida_4444190082_04.pdf
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identifier: https://eprints.untirta.ac.id/43662/6/Puspa%20Nur%20Huwaida_4444190082_05.pdf
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identifier: https://eprints.untirta.ac.id/43662/7/Puspa%20Nur%20Huwaida_4444190082_Ref.pdf
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identifier: https://eprints.untirta.ac.id/43662/8/Puspa%20Nur%20Huwaida_4444190082_Lamp.pdf
identifier:   NUR HUWAIDA, PUSPA  (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.