Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi
The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated f...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2023-02-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/13297 |
| _version_ | 1797851457718845440 |
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| author | Yuliana Erning Indrastuti Susana Susana Dodi Iskandar Tata Yudi Wardhana Sasmidi Sasmidi |
| author_facet | Yuliana Erning Indrastuti Susana Susana Dodi Iskandar Tata Yudi Wardhana Sasmidi Sasmidi |
| author_sort | Yuliana Erning Indrastuti |
| collection | DOAJ |
| description | The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau. |
| first_indexed | 2024-04-09T19:18:12Z |
| format | Article |
| id | doaj.art-ab2dd4f078d640199c3c49e658538b55 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-09T19:18:12Z |
| publishDate | 2023-02-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-ab2dd4f078d640199c3c49e658538b552023-04-06T01:21:30ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102023-02-01171525910.21107/agrointek.v17i1.132976313Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasiYuliana Erning Indrastuti0Susana Susana1Dodi Iskandar2Tata Yudi Wardhana3Sasmidi Sasmidi4Teknologi Pengolahan Hasil Perkebunan, Politeknik Negeri Pontianak, PontianakTeknologi Pengolahan Hasil Perkebunan, Politeknik Negeri Pontianak, PontianakTeknologi Pengolahan Hasil Perkebunan, Politeknik Negeri Pontianak, PontianakTeknologi Pengolahan Hasil Perkebunan, Politeknik Negeri Pontianak, PontianakTeknologi Pengolahan Hasil Perkebunan, Politeknik Negeri Pontianak, PontianakThe purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.https://journal.trunojoyo.ac.id/agrointek/article/view/13297black tarorice noodlekwetiau fermentation |
| spellingShingle | Yuliana Erning Indrastuti Susana Susana Dodi Iskandar Tata Yudi Wardhana Sasmidi Sasmidi Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Agrointek black taro rice noodle kwetiau fermentation |
| title | Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| title_full | Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| title_fullStr | Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| title_full_unstemmed | Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| title_short | Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| title_sort | karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi |
| topic | black taro rice noodle kwetiau fermentation |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/13297 |
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