KARAKTERISTIK FISIKOKIMIA DAN SENSORI KWETIAU DARI TEPUNG BERAS TERGELATINISASI DENGAN PENAMBAHAN PATI UBI KAYU TERMODIFIKASI, KARAGENAN DAN KITOSAN
ABSTRACT: The aim of this
research was to study the physicochemical and sensory characteristics of rice
noodle which was made from the mixture of gelatinized rice flour, propionic
acid modified cassava starch, carrageenan as emulsifier and chitosan as natural
preservative. The manufacture of composite flour from gelatinized rice flour
and modified cassava starch in 4:1 ratio plus carrageenan (0, 10, 20, and 30%)
and chitosan (0,1, and 2%) and then used for making rice noodle. The result showed
that the correlation between carrageenan’s and chitosan’s concentration showed
highly significant difference on ash and crude fiber content, also on flavor
and texture of rice noodle. The best quality of rice noodle was made from composite
flour – gelatinized rice flour and modified cassava starch and the addition of
2% chitosan and 0% carrageenan.
Keywords: Rice noodle,
Gelatinized Rice Noodle, Carrageenan, Chitosan, Propionic Acid Modified Cassava
Starch
Penulis: Meiliena, Elisa
Julianti,Linda Masniary Lubis
Kode Jurnal: jppertaniandd160054
