Analysis of The Physicochemical Properties of Fettuccine Paste Products Made from RS-3 Tapioca Flour and Corn Flour
Andi Ulfa Hardianty Syahrullah(a*), Nandi K. Sukendar(a), Muspirah Djalal(a), Jamyang Tashi Wangdi(b)

a) Food Science and Technology, Faculty of Agriculture, Hasanuddin University. Jl. Perintis Kemerdekaan No.KM.10, Tamalanrea Indah, Kec. Tamalanrea, Makassar City, South Sulawesi 90245
b) Department of Livestock, Ministry of Agriculture & Forests, Royal Government of Bhutan
*andiulfa0205[at]gmail.com

Abstract

Fettuccine is a pasta dish that is frequently produced using wheat flour- as a result, it has significantly increased Indonesia^s wheat flour imports. The use of type 3 resistant starch derived from tapioca flour and maize flour in the making of fettuccine is intended to eliminate the need for wheat flour. This study is a continuation of the research on manufacturing fettuccine with resistant starch 3 from tapioca and maize flour, in which the best formulation results from earlier tests were selected and studied chemically and physically, before being compared to commercial products. The fettuccine product produced in this study had a higher ash content, fat content, carbohydrate content, and water absorption capacity of 0.7664 percent, 3.3967 percent, 48.0833 percent, and 84.5 percent, respectively, when compared to commercial products, which have ash contents of 0.1910 percent, 0.0433 percent, 37,1933 percent, and 36.6733 percent, respectively. However, the water and protein content of the products created in this study were lower, at 48.7733 and 4.2600 percent, respectively, when compared to commercial fettuccine products, which had a water and protein content of 65.5433 and 5.7967 percent, respectively.

Keywords: Chemically- Formulation- Texture- Resisten starch

Topic: Food Processing and Packaging