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Found 2 from your keywords: author="Novelin Rudijanto"
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Effect of Different Concentration between Sprouted Millet and Edamame Flour o…
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Novelin Rudijanto

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product deve…

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FSN 24-003
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Production Of Macaroni Pasta Based On Sago Starch With The Addition Of Oyster…
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Novelin Rudijanto

Macaroni is one type of pasta that could be made from local ingredients. In this study, sago is used as the fundamental component in macaroni since it is gluten-free and has a high carbohydrate content. However, sago has a weakness since it contains low protein. To overcome that, plant-protein is chosen as the addition of protein content since it is affordable. One example of plant-protein is o…

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ISBN/ISSN
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Series Title
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Call Number
EP FS-003