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Found 4 from your keywords: subject="noodles"
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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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The Effect of Plant-Derived Stabilizing Agents: A Combination of Okra (Abelmo…
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Ashella Loral Lydia Claire

Instant noodle production often faces issues like inconsistent texture, poor moisture control, and uneven fat distribution, leading to lower consumer satisfaction. With rising demand for natural, minimally processed food additives, plant-based stabilizers are gaining interest. This study explores using okra (Abelmoschus esculentus) and aloe vera (Aloe barbadensis miller) mucilages as stabil…

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FSN 24-021
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Investigation of Cricket Powder and Nutritional Yeast Application in Noodle a…
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Alfredo Oktavianto Natasutedja

Noodles are a staple food in Asia. However, since it is made using wheat flour which is high in carbohydrate, protein enrichment by adding other ingredients like cricket powder and nutritional yeast can be done. This study aimed to increase the protein content in noodles by incorporating cricket powder and nutritional yeast with different substitution levels (10, 15, and 20%) towards the …

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FSN 21-005
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Investigation of Cricket Powder and Nutritional Yeast Application in Noodle a…
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Alfredo Oktavianto Natasutedja

Noodles are a staple food in Asia. However, since it is made using wheat flour which is high in carbohydrate, protein enrichment by adding other ingredients like cricket powder and nutritional yeast can be done. This study aimed to increase the protein content in noodles by incorporating cricket powder and nutritional yeast with different substitution levels (10, 15, and 20%) towards the physic…

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ISBN/ISSN
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FSN 21-005