The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

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 pr...

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Autores principales:	Cahyaningrum Nurdeana, Fajri Muhammad, Indrasari Siti Dewi, Purwaningsih Heni
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/5c9f7252413e42fc9cbaa0ca17f27d51
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spelling	oai:doaj.org-article:5c9f7252413e42fc9cbaa0ca17f27d512021-11-08T15:19:30ZThe Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles2267-124210.1051/e3sconf/202131603016https://doaj.org/article/5c9f7252413e42fc9cbaa0ca17f27d512021-01-01T00:00:00Zhttps://www.e3s-conferences.org/articles/e3sconf/pdf/2021/92/e3sconf_iconard2021_03016.pdfhttps://doaj.org/toc/2267-1242Noodles 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.Cahyaningrum NurdeanaFajri MuhammadIndrasari Siti DewiPurwaningsih HeniEDP SciencesarticleEnvironmental sciencesGE1-350ENFRE3S Web of Conferences, Vol 316, p 03016 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Environmental sciences GE1-350
spellingShingle	Environmental sciences GE1-350 Cahyaningrum Nurdeana Fajri Muhammad Indrasari Siti Dewi Purwaningsih Heni The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
description	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.
format	article
author	Cahyaningrum Nurdeana Fajri Muhammad Indrasari Siti Dewi Purwaningsih Heni
author_facet	Cahyaningrum Nurdeana Fajri Muhammad Indrasari Siti Dewi Purwaningsih Heni
author_sort	Cahyaningrum Nurdeana
title	The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
title_short	The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
title_full	The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
title_fullStr	The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
title_full_unstemmed	The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles
title_sort	effect of dryer type on consumer acceptance of brown and black rice sembada varieties of noodles
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/5c9f7252413e42fc9cbaa0ca17f27d51
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The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

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