Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Dublin Core		PKP Metadata Items	Metadata for this Document
1.	Title	Title of document	Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder
2.	Creator	Author's name, affiliation, country	Findi Citra Kusumasari; Department of Agriculture Technology, Politeknik Negeri Jember, Jember; Indonesia
2.	Creator	Author's name, affiliation, country	Anna Mardiana Handayani; Department of Agriculture Technology, Politeknik Negeri Jember, Jember; Indonesia
2.	Creator	Author's name, affiliation, country	Lisus Setyowati; Department of Health, Politeknik Negeri Jember, Jember; Indonesia
2.	Creator	Author's name, affiliation, country	Malinda Capri Nurul Satya; Department of Health, Politeknik Negeri Jember, Jember; Indonesia
3.	Subject	Discipline(s)	food science
3.	Subject	Keyword(s)	flavor; gluten-free noodles; sensory attributes
4.	Description	Abstract	Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p < 0.05) in the level of consumer preference for color and texture and no significant difference (p > 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.
5.	Publisher	Organizing agency, location	Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS
6.	Contributor	Sponsor(s)
7.	Date	(YYYY-MM-DD)	2023-10-13
8.	Type	Status & genre	Peer-reviewed Article
8.	Type	Type
9.	Format	File format	PDF
10.	Identifier	Uniform Resource Identifier	https://jurnal.uns.ac.id/agrihealth/article/view/78427
10.	Identifier	Digital Object Identifier	https://doi.org/10.20961/agrihealth.v4i2.78427
11.	Source	Title; vol., no. (year)	AgriHealth: Journal of Agri-food, Nutrition and Public Health; Vol 4, No 2 (2023): October
12.	Language	English=en	en
13.	Relation	Supp. Files
14.	Coverage	Geo-spatial location, chronological period, research sample (gender, age, etc.)
15.	Rights	Copyright and permissions	Copyright (c) 2023 AgriHealth: Journal of Agri-food, Nutrition and Public Health This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.