Gracilaria gigas, an edible seaweed was used as gelling agent. The objective ofthis study were to observe the effect of Gracilaria gigas addition as flat rice noodlesâ€™gelling agent. The experimental method was conducted to determine the bestconcentration of tapioca and concentration of Glacilaria powder (0%, 5%, 10%,15%,20%, 25%, and 30% based on total rice and tapioca flour weight) of flat rice noodlecharacteristic. The result showed that the best flat rice noodles made from 28.6% IR 64rice flour, 20% tapioca starch addition (based on rice flour weight), and 20% seaweedflour addition (based on total rice and tapioca flour weight). The addition of 20%seaweed flour (based on total rice and tapioca flour weight) on flat rice noodle gave thebest organoleptic acceptance and greater chewiness than others.
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