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This study aims to determine and analyze the effect of the addition of mashed breadfruit (Artocarpus communis) in the making of fresh pasta fettucine to consumer acceptance. Research conducted at the Laboratory Food Processing Culinary Education Program, Faculty of Engineering, Jakarta State University. The implementation of the research laste d until January 2017. This study used an experimental method. The sample n this study is fresh pasta fettucine with the addition of mashed breadfruit as much as 40%, 50%, 60%. The sample was tested to 30 bit trained panelist who assess the aspect of color, flavor, taste, and texture (elasticity). Statistical analysis showed that the addition of mashed breadfruit (Artocarpus communis) in the making of fresh pasta fettucine to consumer acceptance only effected in the aspect of flavor. Based on the result of Tukey test on the aspect of flavor, the best formula suggested is an increase of 50% addition of mashed breadfruit. This supports the research objective of optimizing the addition of breadfruit that is used.

Pengaruh Penambahan Pure Sukun (Artocarpus communis) Pada Pembuatan Pasta Segar Fettucine Terhadap Daya Terima Konsumen