Ade Irferamuna, ,Anni Faridah, ,Kasmita
Home Economics Education Study Program Faculty of Engineering,
Universitas Negeri Padang
Email: adeirferamuna@gmail.com
ABSTRACT
Increased production of corn per year from 2011 to 2013. One way to optimize the use of corn can be done by substituting the flour in food processing. This study Aimed to analyze the quality of wet noodles with corn substitution as much as 0, 30, 40, and 50% that includes the color, aroma, flavor, and texture. This type of research is pure experimentation (true experimentation) with a completely randomized design method of three repetitions. Results of hypothesis testing Showed there are significant levels in each treatment. Quality produced generated in this study are quite yellow color, quite flavorful corn aroma, flavor was tasty enough and tasted enough maize, the texture is chewy and rather not Easily broken. Based on the hedonic test, panelists preferred the substitution of 30%. The best quality of wet noodles with corn noodle substitution is the substitution of 30%.
KEYWORDS: corn, wet noodle, quality of wet noodle