Product Development of Ravioli as substituted Water with Chaya Water Extract (Cnidoscolus aconitifolius)
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Abstract
The development of ravioli from Chaya water extract is this research. The objective of this study was to three standard formulas of ravioli and study optimal amount of chaya water extract which will be replace water in ravioli product. The standard formula was selected by sensory evaluation. The result found that most acceptable formula was formula one. This formula one was selected to study the effect of chaya water extract substituted water in the ravioli product. The ratio between water and chaya water extract at 5 different levels were 100:0, 75:25, 50:50, 25:75 and 0:100. The sensory evaluation found that the most acceptable the ratio between water and chaya water extract was 75:25. The 5 levels were analyzed to determine color and texture. The result found that the ratio of high value chaya water extract will affect the ravioli product. Ravioli product became green color and decreased hardness. Comparsion between raw flour and cooked flour of ravioli, the hardness and lightness of cooked flour were lower than raw flour of raviloi.
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