FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]

FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]

Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program. The objective of this research was to optimize the composite flour composition and baking process conditions in muffin production. This re...

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Bibliographic Details
Main Authors: Stefani Hartono1), Denny S. Agustin2), Purwiyatno Hariyadi1,2), Azis B. Sitanggang1,2), Eko Hari Purnomo1,2)*
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
composite flour
corn flour
muffin
sweet potato flour
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6155

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/6155

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