Karakteristik Organoleptik Pembuatan Macaroni dengan Penambahan Bubuk Biji Pala (Myristica fragrans Houtt)

Macaroni is a semi-finished product made from flour so it needs a cooking process before consumption such as boiling, steaming or frying. This study aims to determine the composition of macaroni with a combination of balado and nutmeg. Data analysis using Complete Randomized Design (RAL) with 1 factor and 4 treatments namely P1 = 70% balado + 30% nutmeg; P2 = 50% balado + 50% nutmeg; P3 = 60% balado + 40% nutmeg and P4 = 55% balado + 35% nutmeg + 10% flavoring (royco). Organoleptic test results by 30 panelists that panelists preferred our product Macaroni Too with treatment 102 (P1) = 70% balado + 30% nutmeg with average values on color parameters; terstur; taste and aroma is 4.43; 3,87; 4,50; 4.03. In the ANOVA test the results were insignificant because the significance of the test results was more than 5% (ρ>0.05).Keywords : Macaroni, Nutmeg, Organoleptic test, Business analysi