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Found 4 from your keywords: subject="Sago"
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The Physicochemical Characteristics Of Sago Noodles Fortified With Anchovies …
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Mercy Meitrecia Pelasula

Utilization of local raw materials such as sago can be an alternative to replace the use of wheat flour in noodle production. However, noodles in general and even sago noodles lack essential nutrients, especially protein and minerals. To address this, fortification processes involving the materials high in protein, anchovies (Stolephorus sp.) and minerals, brown seaweed (Sargassum sp.) are e…

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FT 24-028
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Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon),…
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Nasha Bachtiar

Enhancing the utilization of local agricultural and marine products is one of the approach in empowering the local economy. Sago, anchovies, and macroalgae are the examples of underutilized resources in Indonesia, despite their significant potential. In this research, sago flour is used to develop gluten free noodles as noodles are one of the most often consumed food by Indonesians. However…

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FT 24-004
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PRODUCTION PROCESS OF SOHUN AT PANDUS FOOD INDUSTRY
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Ju Won Lee

Pandus Food Industry is an individual company located in Purbalingga, Central Java. The company was founded in 1977. The products provided by Pandus Food Industry are two types of noodle, (1) Sohun and (2) Egg noodles. My position during the internship was to work in the production part as a productive team, learning the production process of Sohun in detail. The objective of internship is to k…

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EP FS-008
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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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EP FS-003