Abstract
Noodles are one of the most popular food items that have a range of varieties and types in Indonesia, one of which is wet noodles. This research covers the use of baking soda to make wet noodles. The goal of this research is to discover the noodles’ qualities based on its’ flavor, aroma, texture, and color (organoleptic). The methods used in this food experimental research are organoleptic and likert scale. The results of the organoleptic tests’ flavor, aroma, texture, and color shows that the quality of wet noodles with the addition of baking soda in it is good for sample I and a very good result for sample II.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
