STUDY ON THE SUBSTITUTION OF RICE FLOR WITH RICEBERRY FLOUR IN RICE NOODLE.
This research aimed to study the production of noodle from riceberry flour instead of rice flour. The ratio of riceberry flour to rice flour was equal to 0: 100, 10:90, 20:80, 30:70, 40:60 and 50:50. The experiment result of the sensory quality assessment using 9-point hedonic method scale found that the rice noodle varies rice flour ratio to rice flour equal to 50:50 was the most accepted recipe with statistically significant (p≤0.05) when compared with the standard rice noodle recipe, which the noodles have a dark purple color, giving the toughness, softness and good elasticity. The chemical composition it was found that rice noodles from riceberry flour contained moisture content, protein, fat, ash, fiber and carbohydrates equal to 66.22, 2.67, 3.61, 0.31, 1.46 and 27.19 grams / 100 grams, respectively. The antioxidant activity using FRAB and DPPH methods resulted in the values equal to 209.74 μmoles TE / 100g and 28.55 mgAA / 100 grams respectively.