Wirnelis Syarif, Anni Faridah and Rahmi Holinesti
Cullinery Arts of Home Economics Department
Faculty of Tourism and Hospitality Universitas Negeri Padang faridah.anni@gmail.com anni_lubis@yahoo.com
ABSTRACT
The research was distributed by the utilization of the Brown seaweed in food processing have not been there. This research aimed to analyze the influence of Brown seaweed extract to the quality of noodle in terms of colour, aroma, texture and taste. The type of research was true experimental by using single random design method. The type of the data being used is the primary data sourced from 30 panelists by filling the organoleptic format towards the sample. The data already acquired and then tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with further test Duncan. Results of the study showed there was significant influence between the 0%, 5%, 10%, 15%, 20% dan 25%, and substitution of Brown seaweed extract against noodle namely quality on the quality of color and texture. Quality distinctive scent of chicken meatballs, fibrous texture is smooth and savory flavor has no effect on the quality of the noodle. The results of the quality of the noodle best is 25%.
KEYWORDS: brown seaweed, noodle , The Quality Of Organoleptik