Pembuatan Mi Kering Dari Tepung Talas Dengan Penambahan Labu Kuning

ABSTRACT The purpose of this study was to get the best treatment in the utilization of puree pumpkin on the characteristics of dry noodles. The research method used a completely randomized design with five treatments and three repetition. The treatments were addition of puree pumpkin in consecutive: PL1 (0%), PL2 (10%), PL3 (20%), PL4 (30%) and PL5 (40%). The data were analyzed using analy…