CORN SPAGHETTI RICA-RICA SAUCE (COTTI CASA) AS A PASTA DIVERSIFICATION BASED ON LOCAL FOOD

Abstract

Many cereals grow in Indonesia such as rice, wheat, durum wheat, rye, and so on. One of the local foodbased
cereals is corn. This study aims to 1find a recipe for corn spaghetti products, 2knowing the community
acceptance of corn spaghetti products, and 3knowing the nutritional content of corn spaghetti products. The
research uses the Research and Development (R & D) method with the 4D development model (Define, Design,
Develop, and Disseminate). In this study, the product of corn spaghetti named Cotti Casa (Corn Spaghetti Ricarica
Sauce) with the composition variable of corn flour used was 20%, 30%, and 40%. Data were analyzed by
paired T-test and qualitative descriptive. The results showed that corn spaghetti products that could be accepted
by the community were in the ratio of corn flour and wheat flour, which was 20%: 80% with criteria in terms of
color, aroma, texture, and taste in a very popular way. Besides the nutritional content contained in corn spaghetti
products include water content 63.56%, ash 0.37%, protein 7.31%, fat 5.01%, crude fiber 3.57%, carbohydrate
20.18 &, and energy 154.26 kal / g.
Keywords: Spaghetti, corn, corn flour, rica-rica