CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR

CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR

<p>Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitut...

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Bibliographic Details
Main Authors: Afifah Nurazizatul Hasanah, Aris Munandar, Dini Surilayani, Sakinah Haryati, Rifki Prayoga Aditia, Mulkas Hadi Sumantri, Ginanjar Pratama, Bhatara Ayi Meata
Format: Article
Language:English
Published: Department of Food Technology 2021-12-01
Series:Food ScienTech Journal
Subjects:
kappaphycus alvarezii
seaweed flour
dry noodle
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/13001
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