Product Development Guidelines for Crispy Rice Noodle Curry Bars Enriched with Fried Jackfruit Seeds

Abstract

This research aimed to develop crispy rice noodle curry bars that have a quality that is acceptable to consumers. A completely randomized design (CRD) was employed to compare the sensory qualities of three coconut milk curry sauce formulas using a 9-point hedonic scale to evaluate characteristics of appearance, color, aroma, spiciness level, taste, and overall liking. The results showed that formula three received the highest liking scores, with mean values of 7.68, 7.86, 7.88, 7.52, 7.56, and 8.04, respectively. Meanwhile, the study of three levels of crispy fried jackfruit seeds content, namely 10% 15% and 20% by weight of total ingredients, revealed that increasing the amount of jackfruit seeds resulted in higher liking scores for aroma, taste, texture and overall liking, with 20% fried jackfruit seeds content receiving the highest liking scores. The mean values were 7.96, 8.00, 8.11 and 8.02 respectively, indicating moderate and very much liking. The developed crispy coconut milk rice vermicelli stick product had a protein content of 7.89 % a total microorganism, yeast and mold content that was safe for consumption according to the Community Product Standard 153/2003.