<![CDATA[The purpose of this research is to determine of protein content, elasticity, and hedonic quality of Wet Noodle With Substitutes of Canna’s Fluor.The percentage of Canna’s Fluor which used is 0%, 7.5%, 15%, 22.5% dan 30%. The method of this research is various research methods experiments by completely randomized design (RAL) monofaktorial with 5 treatments and 4 replications. Protein content and elasticitys data was analyzed by statistical ANOVA and followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis shows an influence (p<0,05) from the amount of canna’s subtitution to protein content and elasticity value of wet noodle, while on hedonic quality in terms of texture and color give a real effect. But in terms of taste and flavor not give an effect, this is shown from value of (p>0,05). The best result of this research is a noodle with 15% Canna’s Subtution with protein content 4,353%, elasticity value 0,048 N/mm2 and mean of hedonic quality 3,28.]]>
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