KARAKTERISTIK KWETIAU YANG DITAMBAH TEPUNG TAPIOKA DAN RUMPUT LAUT Gracilaria gigas HARVEY
Abstract: Gracilaria gigas, an
edible seaweed was used as gelling agent. The objective ofthis study were to
observe the effect of Gracilaria gigas addition as flat rice noodles’gelling
agent. The experimental method was conducted to determine the bestconcentration
of tapioca and concentration of Glacilaria powder (0%, 5%, 10%,15%,20%, 25%,
and 30% based on total rice and tapioca flour weight) of flat rice
noodlecharacteristic. The result showed that the best flat rice noodles made
from 28.6% IR 64rice flour, 20% tapioca starch addition (based on rice flour
weight), and 20% seaweedflour addition (based on total rice and tapioca flour
weight). The addition of 20%seaweed flour (based on total rice and tapioca
flour weight) on flat rice noodle gave thebest organoleptic acceptance and
greater chewiness than others.
Keywords: Flat rice noodles,
rice flour, seaweed, tapioca
Penulis: Hardoko ', Tefvina
Irma Saputra, Nuri Arum Anugrahati
Kode Jurnal: jpperikanandd130050
