0924051020, SEFANADIA PUTRI (2012) THE STUDY OF PHYSICOCHEMICAL CHARACTERISTIC ON NIKSTAMAL CORN FLOUR AND IT’S APPLICATION AS RAW MATERIAL OF TORTILLA CHIPS. Digital Library.
|
File PDF
ABSTRACT.pdf Download (11Kb) | Preview |
|
|
File PDF
ABSTRAK.pdf Download (11Kb) | Preview |
|
|
File PDF
BAHAN DAN METODE.pdf Download (115Kb) | Preview |
|
|
File PDF
cover.pdf Download (21Kb) | Preview |
|
|
File PDF
cover2.pdf Download (20Kb) | Preview |
|
|
File PDF
DAFTAR GAMBAR.pdf Download (9Kb) | Preview |
|
|
File PDF
daftar isi tesis.pdf Download (164Kb) | Preview |
|
|
File PDF
DAFTAR ISI.pdf Download (10Kb) | Preview |
|
|
File PDF
DAFTAR PUSTAKA.pdf Download (55Kb) | Preview |
|
|
File PDF
DAFTAR TABEL.pdf Download (8Kb) | Preview |
|
|
File PDF
HAIL DAN PEMBAHASAN IV 6.pdf Download (415Kb) | Preview |
|
|
File PDF
KATA PENGANTAR.pdf Download (17Kb) | Preview |
|
|
File PDF
LEMBAR PERNYATAAN.pdf Download (8Kb) | Preview |
|
|
File PDF
motto.pdf Download (64Kb) | Preview |
|
|
File PDF
PENDAHULUAN 6.pdf Download (265Kb) | Preview |
|
|
File PDF
PENDAHULUAN.pdf Download (25Kb) | Preview |
|
|
File PDF
pengasahan.pdf Download (21Kb) | Preview |
|
|
File PDF
persembahan.pdf Download (82Kb) | Preview |
|
|
File PDF
RIWAYAT HIDUP.pdf Download (14Kb) | Preview |
|
|
File PDF
TINJAUAN PUSTAKA.pdf Download (195Kb) | Preview |
|
|
File PDF
V kesimpulan 1.pdf Download (20Kb) | Preview |
Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
ABSTRACT THE STUDY OF PHYSICOCHEMICAL CHARACTERISTIC ON NIKSTAMAL CORN FLOUR AND IT’S APPLICATION AS RAW MATERIAL OF TORTILLA CHIPS By SEFANADIA PUTRI This research was conducted to improve the quality of corn flour, through nixtamalization process. Then it was followed by application of nixtamalization in the processing of tortilla chips as an effort to reduce the processing time of tortilla chips. This research consisted of two stages which were conducted separately. The first stage was conducted as factorial in a complete randomized block design with two factors and three replications. The first factor was a type of corn and the second factor was the steeping time. The second stage was conducted as factorial in a complete randomized design with single factors and four replications. The treatment was a type of raw material of nixtamal corn flour, consisted of six levels. The results showed the steeping time significanly the water, amylose contens and water absorption of nixtamal corn flour. The type of corn only significanly affected the water absorption of nixtamal corn flour. The interaction between steeping time and type of corn to amylose contens and water absorption of nixtamal corn flour. Microscopic visualisation with 1000 time magnification showed that the shape of nixtamal corn flour starch granule were varieted from polygonal to oval. The solubility values of nixtamal corn flour were between 2.5 to 15.2% with the highest solubility value was Madura corn with 24 hours steeping time (4.9 - 15.2%). The swelling power values were between (2.094 - 11.637%) with the highest value was Lampung corn with 24 hours steeping time (3.336 - 11.637%). The results showed that the longer steeping time, the higher the water absorption of nixtamal Lampung corn flour. The tortilla chips, processed from nixtamal corn flour steeped 24 hour had the same quality with tortilla chips made from fresh nixtamal. Key words: corn flour, tortilla chips, nixtamalization, steeping time.
| Jenis Karya Akhir: | Artikel |
|---|---|
| Subyek: | |
| Program Studi: | Fakultas Ekonomi dan Bisnis > Magister Ilmu Ekonomi S2 |
| Pengguna Deposit: | UPT Anita Ekarini |
| Date Deposited: | 22 Oct 2015 09:27 |
| Terakhir diubah: | 22 Oct 2015 09:27 |
| URI: | http://digilib.unila.ac.id/id/eprint/13190 |
Actions (login required)
 |
Lihat Karya Akhir |
