Filemon Adita Wicaksono Primary Author Dina Mardatilah, STp. MSi Primary Author Ir. Sri Hastuti MS Primary Author mixed material bibliography yogyakarta INSTIPER 2018 monographic id Indonesia

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The animed of this researh was studied the wheat flour and canna flour by broccoli extract addition to produce dried noodles that preferred by consumers. This research used Randomized Completely Block Design with two factors. The first factor was the comparison wheat flour and canna flour with three levels, namely A1=100%, 0%, A2=85%: 15%, A3=70%: 30% . The second factor was the broccoli extract addition with three levels, B1=0%, B2=10%, B3=20%. Dry noodles produced were analized on moisture, fat, carbohydrate, ash, fiber and organoleptic preferred of aroma, color, taste, texture. The highest overall preference 4.55 = rather like on A1 (100% wheat flour: 0% canna flour) that supported by 5.27% moisture, 13.63% fat, 60.07% carbohydrate, 1.39% ash and 7.37% fiber. The highest overall preference 4.41 = netrall also found in B2 (10% broccoli extract)that supported by 4.88% moisture, 14.49% fat, 61.56% carbohydrate, 1.39% ash, and 7.48% fiber. mie kering , tepung ganyong, ekstrak brokoli 16598 STIPP NONE Institutional Repository Institut Pertanian STIPER Yogyakarta UP.THP.006 My Library BAB I PENGESAHAN COVER s/d ABSTRAK RINGKASAN PUBLIKASI DAFTAR PUSTAKA s/d LAMPIRAN BAB V THP-001.jpg.jpg 587 2018-10-10 14:34:10 2018-10-11 09:59:49 machine generated