UJI KUALITAS PASTA BASAH FETTUCCINI BERBAHAN DASAR PURE SUKUN (Artocarpus communis)

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ABSTRACT – Font 10
The purpose of this study was to determine the quality test of breadfruit-based fettuccini products in the form of performance, cooking time, water absorption, and water stretch strength and descriptive sensory tests to measure the aspects of taste, aroma, texture, and color tested by Friedman Tests. The treatment given in this study was the addition of pure breadfruit with a ratio of 40, 50, and 60%. Based on the results of the study, namely the quality test and descriptive test, it is known that the optimal addition of fettuccini is the addition of 50%, where, in this addition, the dough and noodle performance is still very good. An addition of 40% produces a hard dough while the addition of 60% provides a soft dough. In the tensile test, there was no difference in the effect of fettuccini stretch with the addition of fettuccini. It was strengthened by the descriptive analysis that there was no change in texture with different treatments. In the descriptive test, it is known that having aspects of color, taste, texture, and aroma that can still be accepted by the panelists, where the addition of 50% produces the best value.
Keyword: Fettuccine, breadfruit, quality test, sensory descriptive test