KAJIAN ORGANOLEPTIK DAN KANDUNGAN GIZI PRODUK JIPANG DENGAN SUBSTITUSI BERAS MERAH (Oryza nivara L)

Muhamad Hasjal, Abdu Rahman baco, Muhammad Syukri Sadimantara

Abstract


ABSTRACT This study aimed to determine the effect of brown rice substitution on organoleptic characteristics and nutritional contents of Jipang products. This study used a completely randomized design (CRD), which consisted of 6 substitution treatments for brown rice, which were B0 (100% white rice: 0% brown rice), B1 (80% white rice: 20% brown rice), B2 (70% white rice: 30% brown rice), B3 (60% white rice: 40% brown rice), and B4 (50% white rice: 50% brown rice). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution treatment of brown rice had a very significant effect on the organoleptic improvement of color, aroma, and texture. The panelists' highest level of preference was found in B4 Treatment with values of color, aroma, taste, and texture reached 3.66 (slightly like), 3.41 (slightly like), 3.70 (like), and 3.72 (like), respectively. The selected Jipang product contained 2.82% water, 1.34% minerals, 10.73% fat, 3.47% protein, 81.64% carbohydrates, and 16.48% fiber. Based on the national standard, the Jipang product with brown rice substitution met the quality standard for water, fat, protein, carbohydrate, and fiber contents. Keywords: brown rice, Jipang, nutritional content ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi beras merah terhadap karakteristik organoleptik dan kandungan gizi produk jipang. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi beras merah perlakuan B0 (beras putih 100% : beras merah 0%), B1 (beras putih 80% : beras merah 20%), B2 (beras putih 70% : beras merah 30%), B3 (beras putih 60% : beras merah 40%) dan B4 (beras putih 50% : beras merah 50%). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi beras merah berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan tekstur. Tingkat kesukaan panelis tertinggi terdapat pada Perlakuan B4 diperoleh nilai untuk warna 3.66 (agak suka), aroma 3.41 (agak suka), rasa 3.70 (suka) dan tekstur 3.72 (suka). Jipang terpilih memiliki kadar air sebesar 2.82%, abu 1.34%, lemak 10,73%, protein 3,47%, karbohidrat 81,64% dan serat 16,48%. Berdasarkan SNI jipang bahwa produk jipang substitusi beras merah telah memenuhi standar mutu SNI produk beras merah untuk kadar air, lemak, protein, karbohidrat dan serat. Kata kunci: beras merah, jipang, kandungan giz

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DOI: http://dx.doi.org/10.33772/jstp.v6i4.20315

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