Browsing by Author "HERDINASTITI"

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    Analisis kelayakan usaha Mie Mocaf Sayur di BBPP Ketindan
    (PPMKP, 2022-09) HERDINASTITI; MUARIF, Samsul; PPMKP
    Mocaf noodle is a good alternative to replace noodles that made from wheat flour. BBPP Ketindan innovated by adding vegetables to the mocaf noodle mixture, which is moringa, broccoli, and mustard greens. To find out the feasibility, there are two analysis there are Break Event Point Analysis and R/C Ratio. The results is the vegetable mocaf noodle business was profitable.
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    Uji Organoleptik mie mocaf sayur di BBPP Ketindan
    (PPMKP, 2023-03) HERDINASTITI; MUARIF, Samsul
    Mocaf noodle is a good alternative to replace noodles that made from wheat flour. BBPP Ketindan innovated by adding vegetables to the mocaf noodle mixture, which is moringa, broccoli, and mustard greens. To know the preference of potential consumers on vegetable mocaf noodles, it is necessary to do an organoleptic test with 4 parameters, which is color, aroma, texture, and taste. From the results of the study, it found that mustard green mocaf noodle got the highest preference value, then broccoli mocaf noodle, and the last is moringa mocaf noodle.