Karakterisasi Mi Instan Yang Dibuat Dari Terigu Dengan Substitusi Tepung Jagu…

This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the quality and characteristics of instant noodles. This study used Completely Randomized Design (RAL) experiment with 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10), TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (…