KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DODOL KETAN DENGAN SUBSTITUSI TEPUNG BERAS HITAM (ORYZA SATIVA L.) DAN PENAMBAHAN BUBUR PISANG
Daftar Isi:
- ROMANSYAH .Physical, Chemical and Sensory Characteristics of Dodol Ketan with Substation Black Rice (Oryza SativaL.) Flour and Sub on Addition of Banans (Supervised by Agus Wijaya and Anny Yanuriati). The Objective of this research was to determine the effect of substitution black rice flour and variety of banana on phsical, chemical, and organoleptic characteristics of dodol. The research was conducted in Agricultural Chemistry Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. This research was conducted in March 2018 until August 2019. The research used Factorial Randomized Group with 2 treatment factors and each treatment was repeated three times. The first factor was the substitution of black rice flour (0, 15,30 and 45%) and the second factor was variety of banana (gedah banana and raja banana). The observed parameters included physical (texture and color), chemical (moisture content, ash content, activity of water andfat content) and organoleptic test (texture, and, taste). The result showed that glutinuous rice substitution with rice flour had significant effect on texture, lightness, redness, yellowness, moisture content, ash content, and activity of water. While the variety of banana showed no significantly affected on all parameters. Interaction of the two factors showed no significant effect on all paramaters. The best treatment, based on organoleptic characteristic, was treatment with 45% black rice flour substitutionand raja banana variety with the following average hedonic scores: 3.44, and 3.62for , flavor and texture.