Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi

The purpose of this study was to investigate the effect proportions rice flour and black taro on characteristics noodle (kwetiau). Kwetiau were produced by blending various (100:0; 75:25; 50:50; 25:75; 0;100) which evaluated for water content, texture, cooking quality color. results indicated that proportion affects quality, texture color kwetiau (p<0,01). Black addition with decreased time, hardness, cohesivennes chewiness, L* value a* value. A higher increased weight after cooking, loss, adhesiveness b* kwetiau. did not affect moisture content springiness. Fermented can be used a limited extent (<25 %) as substitute in making