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All Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Jurnal Silva Samalas: Journal of Forestry and Plant Science International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) JURNAL AGROINDUSTRI HALAL Jurnal Teknologi Pendidikan Educandumedia: Jurnal Ilmu Pendidikan dan Kependidikan Bogor Hospitality Journal Jurnal Teknik Industri Tuwah Pande
Saleha
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

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Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Rahardjo, Sekti; Aminudin; Saleha; Sriwulandari, Tatik; Rahmaniyah Utami, Nisa
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Co-Authors AMINUDIN Baiq Arriyadul Badi’ah Baso Jabu, Baso Batubara, Rima Pratiwi Dutho Suh Utomo H, Nurhikmah James Marudut La Ode Ahmad Safar Tosungku, La Ode Ahmad Safar Mirawati, Baiq MUCHSIN Muhammad Sadir Novira Arafah ramayani, Nurmisda Rekaza Akbar Sapna Biby Sekti Rahardjo Setiawan, Aditya Sugih Siti Aisyah Sriwulandari, Tatik T. Edyansyah, T. Edyansyah Tatik Sriwulandari Untari, Rini