Sifat Fisikokimia Dan Sensori Mi Basah Pati Sagu Dan Tepung Kacang Hijau

Sago starch can be developed into processed food in the form of wet noodles. Due to the low protein content in sago starch, it is necessary to add mung bean flour as a protein source. The purpose of this study was to determine the effect of ratio of sago starch and mung bean flour on the physicochemical and sensory properties of wet noodles and to obtain the selected ratio. The research was con…