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Authors: Mimi Nurminah 1 and Rona J. Nainggolan 2

Affiliations: 1 Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia ; 2 Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia

Keyword(s): noodles, stabilizers, wheat flour, orange sweet flour

Abstract: Indonesia spend much money to import wheat flour from abroad to make noodles. Based on this we are interested in applying orange sweet potato to substitute wheat flour for making noodles. The purposes of this research were to find out how much orange sweet potato was able to substitute wheat flour to making noodles, to increase using local commodity and increase added value. This research deals two treatments the type of stabilizers and the ratio of composite flour (orange sweet potato and wheat flour). The orange sweet potato flour can substitute wheat flour about 20-30%.

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Paper citation in several formats:
Nurminah, M. and Nainggolan, R. (2019). The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality. In Proceedings of the International Conference on Natural Resources and Technology - ICONART; ISBN 978-989-758-404-6, SciTePress, pages 116-119. DOI: 10.5220/0008526401160119

@conference{iconart19,
author={Mimi Nurminah. and Rona J. Nainggolan.},
title={The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - ICONART},
year={2019},
pages={116-119},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008526401160119},
isbn={978-989-758-404-6},
}

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - ICONART
TI - The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality
SN - 978-989-758-404-6
AU - Nurminah, M.
AU - Nainggolan, R.
PY - 2019
SP - 116
EP - 119
DO - 10.5220/0008526401160119
PB - SciTePress

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