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2.966  Articles
1 of 298 pages  |  10  records  |  more records»
A study on fortification of tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of tofu flour addition on chemical, nutritional and physical properties as well as panelist acceptance of the instant noodl... see more

This research was conducted to find out The effect of ratio of taro flour , taro starch, and wheat flour with the addition of CMC (carboxyl methyl celulose) on the quality of instant noodles, and to find out the chemical and organoleptic quality of instan... see more

Noodles were usually made from wheat flour. Wheat is Indonesia imported commodity that due to limited stock, it can cause problems in food security. In order to solve the problems, food diversification is done by replacing noodle raw materials with potato... see more

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet p... see more

Saat ini terdapat beberapa produk pangan konsumsi yang beredar di pasaran yang belum diwajibkan menerapkan Standar Nasional Indonesia (SNI), diantaranya produk mie instan. Studi ini mengkaji berbagai pertimbangan pelaku usaha makanan mie instan dalam pene... see more

Enormous post-harvest losses (35 - 60%) associated with banana and plantain products in Nigeria and other producing countries in the tropics culminate in great losses for farmers. In Nigeria, unripe plantain is normally processed into flour with limited c... see more

The increasing number of residents, especially in Telanaipura Village Telanaipura sub-district will have far-reaching implications also on the decision to purchase instant noodle products.  the background outlined above, can be taken to formulate a p... see more

Indonesia is one of the second ranked countries in the world consuming the most instant noodles. This product is liked by all people, especially pregnant women, so research is needed to determine the effect of consumption of instant noodles on fetal devel... see more

To enhance fish consumption in the community especially children, fortification on processed fish product is conducted. The processed fish products are developed to fill the requirements as the fish based food products that own characterizations such as r... see more

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