The Effect of addition seaweed flour Gracilaria gigas harvey and storage methods on flat rice noodles characteristics = Pengaruh penambahan tepung rumput lau Gracilaria gigas harvey dan metode penyimpanan terhadap karakteristik kwetiau

Saputra, Tefvina Irma (2012) The Effect of addition seaweed flour Gracilaria gigas harvey and storage methods on flat rice noodles characteristics = Pengaruh penambahan tepung rumput lau Gracilaria gigas harvey dan metode penyimpanan terhadap karakteristik kwetiau. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Gracilaria gigas, an edible seaweed was used as gelling agent. The objective of this study were to observe the effect of Gracilaria gigas addition as flat rice noodles' gelling agent and the influence of storage method on the caracteristic of flat rice noodles. The experimental method was conducted to determine the best concentration (0%, 5%, 10%,15%, 20%, 25%, and 30% based on total rice and tapioca flour weight) and storage method (drying and freezing method) of flat rice noodle characteristic. The result showed that the best flat rice noodles made from 28.6% IR 64 rice flour, 20% tapioca starch addition (based on rice flour weight), and 20% seaweed flour 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 the best organoleptic acceptance and greater chewiness than others. The storage method affected the flat rice noodles' characteristics. Freezing method gave better overall acceptance, chewiness, chemical stability, and microbial safety during storage rather than drying method.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Saputra, Tefvina IrmaNIM03420080080TEFVINA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601UNSPECIFIED
Uncontrolled Keywords: flat rice noodles; seaweed flour; storage method
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 05 Oct 2018 03:10
Last Modified: 04 Aug 2020 08:42
URI: http://repository.uph.edu/id/eprint/1449

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