Browsing by Subject "Xanthosoma sagittifolium"
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The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle
(Conference on Future Food Entrepreneurship and Estate (CoFFEE), 2023)Modifying mbote flour through fermentation using 9% Lactobacillus plantarum starter for 48 hours can improve mbote noodles characteristics. However, the noodles produced using modified mbote flour are still brittle and ... -
Profiil fisikokimia tepung mbote termodifikasi secara fermentasi dan aplikasinya pada mi basah
(EPARTMENT OF FOOD TECHNOLOGY, WIDYA MANDALA CATHOLIC UNIVERSITY SURABAYA, 2022)Modifikasi tepung mbote (Xanthosoma sagittifolium) dengan proses fermentasi diharapkan dapat meningkatkan karakteristiknya agar lebih sesuai untuk diolah menjadi berbagai produk pangan. Penelitian dilakukan dalam tiga ...