PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP KARAKTERISTIK FISIK DAN SENSORIS NORI FUNGSIONAL DAUN SINGKONG
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP KARAKTERISTIK FISIK DAN SENSORIS NORI FUNGSIONAL DAUN SINGKONG |
| 2. | Creator | Author's name, affiliation, country | Nur Wahyu Sholitan; Program Studi D3 Teknologi Hasil Pertanian Universitas Sebelas Maret; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Afrianita Fitriani; Program Studi S1 Penyuluhan dan Komunikasi Pertanian Fakultas Pertanian Universitas Sebelas Maret; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Gesti Annisa Innayatuhubbah; Program Studi S1 Agribisnis Fakultas Pertanian Universitas Sebelas Maret; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Desi Anisa Nurlaily; Program Studi D3 Teknologi Hasil Pertanian Universitas Sebelas Maret; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Esti Widowati; Program Studi S1 Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sebelas Maret; Indonesia |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | cassava leaves; hydrocolloids; nori |
| 4. | Description | Abstract | The present research sought to find out appropriate type and concentrations of hydrocolloids in the production of nori derived from cassava leaves, and the influence on physical, chemical, and sensory properties of the produced nori. The research is useful to optimize the use of cassava leaves as alternative raw materials for the production of nori. Hydrocolloids with concentrations of 1%, 3%, and 5% were added in boiled and blended cassava leaves, with the addition of 1 gram of salt and 100 ml of water. Such processes as molding, drying, and frying were subsequently done. The given concentrations of hydrocolloids were proved to influence smell, texture, overall, and thickness, instead of color. The functional food of nori derived from cassava leaves appropriate with commercial nori seaweed is that with the addition of pectin concentration of 3%. |
| 5. | Publisher | Organizing agency, location | Universitas Sebelas Maret (UNS) |
| 6. | Contributor | Sponsor(s) | |
| 7. | Date | (YYYY-MM-DD) | 2017-08-31 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://jurnal.uns.ac.id/ilmupangan/article/view/29078 |
| 10. | Identifier | Digital Object Identifier | https://doi.org/10.20961/jthp.v10i2.29078 |
| 11. | Source | Title; vol., no. (year) | Jurnal Teknologi Hasil Pertanian; Vol 10, No 2 (2017) |
| 12. | Language | English=en | id |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2019 Nur Wahyu Sholitan, Afrianita Fitriani, Gesti Annisa Innayatuhubbah, Desi Anisa Nurlaily, Esti Widowati |
