Open AccessSensory Characteristic of Cassava (Manihot utilissima) Using in The Making of Kwetiau
Author(s) -
Mimi Harni,
Sri Kembaryanti Putri,
Gusmalini
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012051
Subject(s) - raw material , food science , flavor , taste , staple food , rice flour , manihot esculenta , mathematics , proximate , mouthfeel , sensory analysis , agronomy , chemistry , biology , agriculture , ecology , organic chemistry
Kwetiau is a type noodles originating from the Chinese region with raw materials of rice flour. The use of rice flour as food is high enough plus rice is the main commodity for staple food. Therefore, the research aims to see the extent which cassava can replace rice flour but has no effect on the sensory characteristics. The added cassava formulation ranges from 0-40% of the total raw materials used. Increasing amount of cassava will decrease the amount of rice flour used. This study used the design of RAL 5 treatments, 3 repeats with one treatment as control. Organoletic observations include color, texture, taste and, flavor. The advanced test is done by the way of Duncan's New Multiple Range Test (DNMRT) on a 5% real level. Based on the results of organoletic analysis of the chosen treatment is the use of cassava 30% (treatment D) with the value of proximate: water content of 57,89%, ash content 0,94%, protein content 2,13%, fat content 2,46% and carbohydrate content of 36,42%.