KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG SUKUN (Artocarpus communis)
Daftar Isi:
- The objective of this research was to determine the effect of breadfruit flour and cooking time on the physical, chemical, and sensory characteristics of udon. The experiment was conducted at the Chemical Laboratory of Agricultural Product Processing Technology Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from March to August 2017. The experiment used Factorial Completely Randomized Design with two factors and was carried out in triplicates.The first factor was the breadfruit flour addition (Breadfruit Flour 0 %, 4 %, 8 %, 12 %) and the second factor was cooking time (2 and 4 minutes). The observed parameters were physical characteristics {texture, elongation and color (L*, c*, ho)} and chemical characteristics {water content, ash content, protein content and crude fiber content}. The results showed that the breadfruit flour addition significantly affected water content, ash content, texture, elongation, L*, c*, and ho, whereas cooking time significantly affected water content and texture. Furthermore, the interaction of the two factors showed signicantly affected water content and texture.