Jurnal Perikanan dan Kelautan
Vol 18, No 2 (2013)

KARAKTERISTIK KWETIAU YANG DITAMBAH TEPUNG TAPIOKA DAN RUMPUT LAUT Gracilaria gigas HARVEY

Hardoko, Hardoko (Unknown)
Saputra, Tefvina Irma (Unknown)
Anugrahati, Nuri Arum (Unknown)



Article Info

Publish Date
07 Mar 2014

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.

Copyrights © 2013






Journal Info

Abbrev

JPK

Publisher

Subject

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

Description

Journal of Fisheries and Marine was published by the Faculty of Fisheries and Marine of the Universitas Riau in 2007. The scope of the research included: Aquaculture, fisheries socioeconomic, fisheries technology, management of aquatic resources, utilization of fisheries and marine ...