Karakterisasi Sifat Fisik, Kimia, Dan Organoleptik Multigrain rice Instan Berdasarkan Formulasi

GEMILANG, GALUH (2024) Karakterisasi Sifat Fisik, Kimia, Dan Organoleptik Multigrain rice Instan Berdasarkan Formulasi. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Multigrain rice is a combination of grains and legumes that contain various nutrients. The instant Multigrain rice ingredients used are corn, soybean, sorghum, and edamame. The purpose of this study was to determine the characteristics of physical, chemical and organoleptic properties of instant Multigrain rice based on formulation and to determine the best treatment on the characteristics of physical, chemical and organoleptic properties of instant Multigrain rice based on formulation. The research method used was RAK (Randomized Group Design) with 1 factor and 6 treatments. The results showed that the addition of soybean and edamame had a significant effect on color, development ratio, rehydration time, moisture content, protein content, fat content, carbohydrate content, color hedonic quality, taste hedonic quality, aroma hedonic quality, texture hedonic quality, color hedonic, taste hedonic, aroma hedonic, and texture hedonic. The best treatment was obtained in sample code F6, namely instant Multigrain rice with formulation F6 (20% sorghum: 30% corn: 50% soybean: 0% edamame) on physical characteristics including the value of L (brightness) 47.40, a (redness) 14.35, b (yellowness) 46.05, development ratio 1. 05%, rehydration time of 5.23 seconds, chemical characteristics include moisture content of 2.06%, protein content of 14.42%, fat content of 9.66%, carbohydrate content of 69.41%, and sensory properties based on the quality of instant Multigrain rice is green, has edamame aroma, has a savory taste, and a slightly soft texture. Meanwhile, based on color, aroma, taste and texture, the panelists liked the instant Multigrain rice.

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