The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality

Mimi Nurminah, Rona J. Nainggolan

2019

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%.

Paper Citation

in Harvard Style

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 - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 116-119. DOI: 10.5220/0008526401160119

in Bibtex Style

@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 - Volume 1: ICONART,},
year={2019},
pages={116-119},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008526401160119},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: 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