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KARAKTERISTIK KUE GANDUS DENGAN SUBSTITUSI TEPUNG BERAS HITAM (ORYZA SATIVA L. INDICA)

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Penilaian

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This study aimed to determine the effect of substitution of black rice flour (Oryza sativa L. Indica) on the physical, chemical and sensory characteristics of gandus cake. This study used a Non-Factoral Completely Randomized Design (CRD) with 6 levels of treatment and each treatment was repeated 3 times. The treatment was black rice flour substitution (0%, 20%, 40%, 60%, 80%, and 100%). Parameters observed included physical characteristics (color and texture), chemical characteristics (moisture content, ash content and antioxidant activity) and sensory characteristics using a preference test (hedonic) including color, taste and texture. The results showed that the substitution of black rice flour had a significant effect on color (lightness (L*), redness (a*) and yellowness (b*)), water content, ash content, and antioxidant activity, color, taste and texture on organoleptic tests. The treatment with the highest antioxidant activity value (IC50) was found in treatment F (100% black rice flour concentration (w/w)) with an IC50 value of 7866.74 ppm. The best treatment in this study was treatment E (black rice flour concentration 80% (w/w)) preference test value (3.28 for color, 3.12 for taste and 3.36 for texture), the physical characteristics of each 36.31% for lightness (L*), 5.42 for redness (a*), and 0.36 for yellowness (b*), 19.73gf for texture and chemical characteristics, 63.79% for each water content, 1.37% for ash content and IC50 of 8664.535 ppm. Keywords: gandus cake, black rice flour.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002373	T86896	T868962023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T868962023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xiv, 45 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Tepung kanji

Specific Detail Info

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Statement of Responsibility

SEPTA

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