PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH
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Authors:
Ni Kadek Nova Wulandari, I Gusti Ayu Ekawati, I Nengah Kencana Putra
Abstract:
“This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.”
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PDF:
https://jurnal.harianregional.com/itepa/full-48218
Published
2019-03-29
How To Cite
WULANDARI, Ni Kadek Nova; EKAWATI, I Gusti Ayu; PUTRA, I Nengah Kencana. PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH.Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 8, n. 1, p. 104-110, mar. 2019. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-48218. Date accessed: 02 Jun. 2025. doi:https://doi.org/10.24843/itepa.2019.v08.i01.p12.
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Issue
Vol 8 No 1 (2019): Jurnal ITEPA
Section
Articles
Copyright
This work is licensed under a Creative Commons Attribution 4.0 International License
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