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All Journal Jurnal Ilmiah Pariwisata Tourism Scientific Journal ACADEMICS IN ACTION Journal of Community Empowerment JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA) West Science Journal Economic and Entrepreneurship Bogor Hospitality Journal
Riani Prihatini Ishak
Sekolah Tinggi Pariwisata Bogor
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Transportation Other

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Journal : Jurnal Pendidikan Tata Boga dan Teknologi

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Product Innovation Of Noodles With Water Lentil Ingredients Taufiq Kurniawan; Riani Prihatini Ishak; Ariatma Gracia Widi Rangan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.508

Abstract

People who are aware of the importance of quality of life are more likely to seek out natural food products in order to maintain their health. Natural food products derived from various plants can trigger curiosity and exploration while adding variety. One of the natural food products from this group is water lentils, commonly called duckweed.This research was conducted to find out whether water lentils, which are now available in the form of protein powder, can be developed into noodles that are suitable for serving a group of people with a healthy lifestyle. This study used an experimental design method approach. The researcher made water lentil noodles by modifying the egg noodle recipe. Products that have been successfully made will be presented to 15 semi-trained panelists who have a level of health awareness. The results of the hedonic test from the panelists showed that the water lentil noodles developed by the researchers were more preferable to ordinary egg noodles. In addition, the results of the different tests using the Mann-Whitney U method yielded significant differences in values between ordinary egg noodles and noodles with water lentils as filler. Noodles filled with water lentils have advantages in terms of appearance, texture, taste, and aroma, meaning that overall, all aspects of noodles filled with water lentils are preferred over ordinary egg noodles 
Co-Authors Agung Zulfikri Ariatma Gracia Widi Rangan Loso Judijanto Maidar Simanihuruk Muhammad Ibnu Fiqhan Faqih Prabowo Eko Julianto Siti Nur Azizah Taufiq Kurniawan Utami, Nisa Rahmaniyah yuda pratama