Penentuan Kadar Lemak Pada Tepung Terigu Dan Tepung Maizena Menggunakan Metode Soxhlet
FARIDA ARIANI,
SOFIA ROHANI,
NI MADE WIASTY SUKANTY
et al.
Abstract:Fat is one of the important components in food that provides texture and taste. Flour is a food ingredient made from grinding tubers, grains, and stems (sago). This research aimed to determine the difference in fat content in bulk wheat flour (without label), wheat flour (high protein, labeled), and cornstarch. The fat content of a food can be determined by extracting the fat. The fat content analysis method in this research used the Soxhlet method, which can extract fat with the nonpolar organic solvent n-hex… Show more
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