(Research on Substitution of Tempe Flour in Snack Puff Extrusion)

Elly Nurlaelyah

Abstract


The research was aimed at studying the substitution rate of tempe flour for corn flour in the product of snack extrusion. The preliminary study was conducted to find out the suitable rate of tempe flour substitution. The following percentages were used : 5, 10, 15, 20, 25, %. The results of these 5, 10, 15 % were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the snack extrusion produced. The result showed that the use of tempe flour is acceptable to 10% substitution.


Keywords


Snack puff, extrusion, substitution, tempe flour

Full Text:

PDF


DOI: http://dx.doi.org/10.32765/warta%20ihp.v14i1-2.2449

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Warta Industri Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Our journal indexed by:
 


Copyright © Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro, 2018 - 2023. Powered By OJS 

Theme design credited to MEV edited by Warta IHP

Creative Commons License   
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License