Issue |
E3S Web Conf.
Volume 316, 2021
2nd International Conference on Agribusiness and Rural Development (IConARD 2021)
|
|
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Article Number | 03016 | |
Number of page(s) | 9 | |
Section | Agriculture Technology/Smart Farming | |
DOI | https://doi.org/10.1051/e3sconf/202131603016 | |
Published online | 05 November 2021 |
The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
Yogyakarta Assessment Institute for Agricultural Technology, Indonesia
* Corresponding author: deana_yk@yahoo.com
Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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