PENGARUH PENAMBAHAN JUMLAH SERBUK DAUN KATUK (Sauropus Androgynus) TERHADAP SIFAT ORGANOLEPTIK FETTUCINI DAUN KATUK

Authors

  • Qorry Aina Sekolah Tinggi Ilmu Kesehatan Surabaya

Keywords:

katuk Leaves, fettucini, powder leaves katuk, Organoleptic

Abstract

. Katuk Leaves Fettucini was the pasta added innovation of refined powder of the leaves to increase the nutritional content of sauropus androgynus, color, fragrance and flavor so that it has value results a better product.This research aims to know the influence of the addition of the number of pollen leaves against the nature of sauropus androgynus organolaptik fettucini which covers fragrance, color, shape, taste, texture and degree of fondness panelists.As well as the best fettucini foumula katuk leaves. This type of research is research experiments with 1 factors, namely the addition of sauropus androgynus leaves powder at different levels, namely, 1%, 3% and% of the total amount of flour.The technique of data collection was done through the organoleptic test at 30 panelists, consisting of trained panelists and semi trained.The results of the data analyzed using Anova statistical test with parametik one direction (One Way Anava) and continued with further test Duncan.The results of the data analysis shows, that is a significant influence on the addition of the powder leaves katuk leaves fettucini organolaptik against the nature of sauropus androgynus which includes scents, colors, and the level of fondness.Further test results from Duncan, the best product on the product M1 by the addition of sauropus androgynus leaves powder as much as 1%.

Author Biography

Qorry Aina, Sekolah Tinggi Ilmu Kesehatan Surabaya

Dosen Program Studi S1 Ilmu Gizi Sekolah Tinggi Ilmu Kesehatan Surabaya

References

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Published

2019-12-30

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Artikel
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