PERBEDAAN NILAI TAMBAH PENGOLAHAN UBI KAYU MENJADI MIE YEYE DAN ALEN-ALEN

  • Nurmely Violita Sitorus UNIVERSITAS METHODIST INDONESIA
Keywords: Value added, Cassav, Yeye noodles, Alen-alen

Abstract

The cassava is a food source of carbohydrates that can be used as raw materials for the food industry such as yeye noodles and alen-alen. The purpose of this study is to analyze whether there is any difference of value added of cassava processing into yeye noodles and alen-alen. Census sampling method. Methods of data analysis using value-added formula then used independent sample t-test. The result of the research shows that there is no difference of cassava processing added to yeye noodles and alen-alen with t-test value (0.001) ≤ t-table (2,331).

Published
2019-02-21