Raharja, Yosephine Erhan (2015) Pengaruh substitusi mocaf dalam terigu dan penambahan tepung daun kelor (moringa oleifera l.) terhadap kualitas mi = Effect of wheat flour substitution using mocaf and addition of moringa leaves flour (moringa oleifera l.) Towards the noodle quality. Bachelor thesis, Universitas Pelita Harapan.
![Titel [thumbnail of Titel]](http://repository.uph.edu/style/images/fileicons/text.png)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (1MB)
![Abstract [thumbnail of Abstract]](http://repository.uph.edu/style/images/fileicons/text.png)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (130kB)
![ToC [thumbnail of ToC]](http://repository.uph.edu/style/images/fileicons/text.png)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (163kB)
![Chapter1 [thumbnail of Chapter1]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (171kB)
![Chapter2 [thumbnail of Chapter2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (296kB)
![Chapter3 [thumbnail of Chapter3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (424kB)
![Chapter4 [thumbnail of Chapter4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (481kB)
![Chapter5 [thumbnail of Chapter5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (95kB)
![Bibliography [thumbnail of Bibliography]](http://repository.uph.edu/style/images/fileicons/text.png)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (232kB)
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (1MB)
![Publication-Agreement [thumbnail of Publication-Agreement]](http://repository.uph.edu/style/images/fileicons/text.png)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (426kB)
Abstract
Noodle is a wheat-flour based food which is favored by Indonesian people, but have a low calcium content. MOCAF (modified cassava flour) has similar characteristics with wheat-flour, while moringa leaves (Moringa oleifera L.) has been known as a high nutrition plant, containing a high amount of calcium. This research was aimed to develop noodles with MOCAF substituting into the wheatflour with addition of moringa leaf powder. Noodles were made by adding 3 levels moringa concentration (2%, 4%, 6%) and wheat-flour : MOCAF ratio of 65:35, 60:40, 55:45. Each treatment was analyzed for sensory quality (color, flavor, texture, aroma, and overall), physical characteristics (texture, color, cooking loss, water absorption, aw) and chemical characteristics (moisture content). The results showed that the parameter hardness and adhesiveness were directly proportional with the MOCAF concentration, but gave the opposite result for springiness. In addition, increasing the MOCAF and moringa increased the cooking loss. The best formula based on hedonic test was noodle with the addition of 2% moringa flour and wheat-flour : MOCAF ratio of 65:53. The noodle contained 7.63% protein, 0.89% fat, 1.17% ash, 27.16% carbohydrates, and 63% water. Moreover, the best formula contained calcium 97.28 mg/100g noodle, in which it was much higher compare to control (22.07 mg calcium/100g noodle)
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Raharja, Yosephine Erhan UNSPECIFIED UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Paramawati, Raffi UNSPECIFIED UNSPECIFIED Thesis advisor Handayani, Ratna UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 RAH p |
Uncontrolled Keywords: | MOCAF , Moringa , Noodle ; Calcium |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Users 3 not found. |
Date Deposited: | 16 Oct 2018 07:56 |
Last Modified: | 07 Oct 2021 03:16 |
URI: | http://repository.uph.edu/id/eprint/1687 |