The Quality of Moringa Pasta as an Alternative of Healthy Food

DOI

10.2991/ictgtd-18.2018.8How to use a DOI?

Keywords

Pasta, fettuccine, moringa leaf, quality

Abstract

Fettuccine is a type of pasta which popular in Roman and Tuscan cuisine. it is a flat thick pasta made of egg and flour. Fettuccine traditionally made fresh. Now days, people getting aware about healthy. They looking for food not only to make them full, but also it can make them healthy. Moringa leaf is one of the best sources of vitamins. By this experiment, the author will mix the pasta dough with moringa leaf in order to added some vitamins in to the fettuccine. The objectives of this research is to determine the quality of moringa fettuccine from several aspects such as color, flavor, aroma and texture, to find a good composition, precise and to determine the expiration period of moringa fettuccine. In this research, using quantitative data in which the researcher conducted experiments in making moringa fettuccine and the data obtained through questionnaire in which the data were taken from 30 panelists. Qualitative data is used also to determine the expiration period of the product. To determine the most superior score in each experiment is to reconcile the questionnaire test results by the panelists and determine the highest and lowest score then determine the total score, after that linked it based on the value of the interval that has been determined on each of each criterion. Based on the results and discussion, it can be concluded that the moringa fettuccine with 75% moringa leaf gain the best quality and got the highest score. Moringa fettuccine is last about 4 hours if it left in room temperature

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Anak Agung Ayu Arun Suwi Arianty
AU  - I Gusti Ayu Melistyari Dewi
PY  - 2018/03
DA  - 2018/03
TI  - The Quality of Moringa Pasta as an Alternative of Healthy Food
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 51
EP  - 59
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.8
DO  - 10.2991/ictgtd-18.2018.8
ID  - ArunSuwiArianty2018/03
ER  -