Sutrisno, Asep Dedy and Taufik, Yusman and Rukmana, Jaka (2016) Optimalization Flour Composite Nutritiose as Basic Materials Processing for Food Products. In: The 1st International Conference Technology on Biosciences and Social Science 2016, 17 - 19 November 2016, Convention Hall, Andalas University, Padang, West Sumatera, Indonesia.
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Abstract
In Indonesian are still many communities that food insecurity and malnutrition. One reason is the consumption pattern and affordability to get a quality product or nutritious food is relatively limited, so it is necessary, efforts to resolve the issue. Therefore, this study was planned to be one of the solutions to overcome the problems of food and nutrition insecurity society. The research is the optimization of the composition of mocaf flour,dregs of tofu, soy pulp, and rice bran in the manufacture of composite flour. The results obtained include: the yield of mocaf flour obtained amounted to 33.55% and has a protein content 2.20%, starch content 75.30%, water content 7.12%, the yield of tofu’sdregs know obtained amounted to 11.2% and has a protein content of 28.62%, starch content 23.42%, water content 9.69 %, the yield of soy pulp obtained at 8.75% and has a protein content 24.18%, strach content 18.80%, moisture content 8.22% and yield of rice bran flour obtained amounted to 37.06% and has a protein content 9.02%, starch content 24.12%, water content 6.69%. Keywords: optimization, mocaf flour,dregrs of tofu, soy pulp, rice bran
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | PROCEEDING |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 01 Jul 2022 03:04 |
| Last Modified: | 01 Jul 2022 03:04 |
| URI: | http://repository.unpas.ac.id/id/eprint/57865 |
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