Data · dataset · 2018
Effect of Fortification Fish Meal on The Physical Characteristic of Sago Noodles
Listed in RIN Data Repository
<p> Starch sago different from other types of noodles, such as wheat flour and pasta, because it is made from gluten -free starch.The implementation of the extruded technology and fortification fish meal plays an important role in determining quality of sago noodles.
Description
The study aimed to analyze the effects of different fortification of fish meal on the degrees white,cooking time, cooking losses, and elasticity. of sago noodles.
Fortification method was done by using different concentration of fish meal 0 persen, 2 persen, 4 persen, 6 persen, and 8 persen. The result of the study showed that fortification method using concentration 8 persen resulted in the provide quality of noodles with degrees white 46.70, cooking time 8.0, cooking looses 23.8and elasticity 16.20. </p> <p> International Journal of Current Research, Vol. 9, No. 11. Hal. 61098-61101 </p> <p> ISSN 0975-833X </p>
Links
Where it is published
- RIN Data Repository record hdl.handle.net/20.500.12690/RIN/2OP7I3 ↗
landing page · from rin brin go id
Catalogue records · 1
- OAI-PMH record data.brin.go.id/oai?verb=GetRecord&metadataPrefix=oai_dc&identifier=hdl%3A20.5… ↗
metadata API · from rin brin go id
Topics
- From keywords
- Earth & Environmental Science
Provenance · 1 source records, 4 field assertions
| Source | Key | Last seen | Raw |
|---|---|---|---|
| RIN Data Repository | hdl:20.500.12690/RIN/2OP7I3 | 9 d ago | JSON v1 |
| Field | Assertion | Extractor | Evidence |
|---|---|---|---|
| concepts[field].local:field:earth-environmental | mapping · rin brin go id | connector:rin_brin_go_id@1.0.0 | |
| description | source · rin brin go id | connector:rin_brin_go_id@1.0.0 | /metadata/dc/description |
| publication_date | source · rin brin go id | connector:rin_brin_go_id@1.0.0 | |
| title | source · rin brin go id | connector:rin_brin_go_id@1.0.0 | /metadata/dc/title |