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- W974837680 abstract "PT. Dua Kelinci is one of the agroindustry that produce garlic nut. Everyday PT. Dua kelinci needs 400 to 500 kg of garlic to make flavor to the garlic nut. Bye product from the production garlic nut is garlic dregs that still have garlic flavor and had not still used. The volume of the garlic dregs is about 162 kg everyday. The aim of this research was to use the garlic dregs by making garlic pasta. To make garlic pasta need some additional ingredients such as garlic, vegetable oil, starch, BHT (Butylated Hidroxy Toluen as an antioxidant, and CMC (Carboxy Metyl Cellulose as an stabilizer. The parameters that observed from garlic pasta were the percentage of water, ash, VRS (volatile reducing substance), whiteness level, lightness level, and sensory analysis test. Each treatment contain of two factors. The first was the comparison beetwen garlic and garlic dregs (A), that divided in three level ; A1 (1:3), A2 (1:2) and A3 (1:1). The second was kind of starch (B) that divided in to 2 level ; maizena (B1) and tapioca (B2). Each treatment made to twice repetition. The additional of garlic had increased the percentage of water, ash and VRS of the garlic pasta. The second factor that was kind of starch had influent the percentage of ash, lightness and whiteness. Tapioca had increase the whiteness and lightness level of the garlic pasta. Besides that, tapioca also made the texture of the pasta smoother than maizena, so that panelis prefer pasta with additional tapioca than maizena. The result showed that treatment A3B2 (comparison garlic and garlic dregs 1:1 with additional tapioca) was the best. This teratment produce pasta with the highest percentage of VRS (68.8 meq/gram), percentage of water (67.73 %), and percentage of ash (1.025%). Pasta with this treatment also had the high level of lightness and whiteness (61.68) and (30.41). besides that this pasta also had smooth texture and cheaper." @default.
- W974837680 created "2016-06-24" @default.
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- W974837680 date "2008-01-01" @default.
- W974837680 modified "2023-09-27" @default.
- W974837680 title "Pemanfaatan Ampas Bawang Putih dalam Pembuatan Pasta Bawang Putih" @default.
- W974837680 hasPublicationYear "2008" @default.
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