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All Journal Jurnal Ilmu Lingkungan Jurnal Sains dan Teknologi Pangan JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Keselamatan Transportasi Jalan (Indonesian Journal of Road Safety) Buletin Poltanesa International Journal of Basic and Applied Science Fruitset Sains : Jurnal Pertanian Agroteknologi Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Community: Jurnal Pengabdian Pada Masyarakat Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi Pangan dan Ilmu Pertanian
Dewantoro, Yan El Rizal Unzilatirrizqi
Fakultas Sains Dan Teknologi, Universitas Muhadi Setiabudi, Jl. Pangeran Diponegoro, Wanasari, Brebes, Jawa Tengah.
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PHYSICOCHEMISTRY ANALYSIS OF BLACK RICE FLOUR AND ORGANOLEPTIC TESTS OF COOKIES BLACK RICE FLOUR AND WHITE RICE FLOUR Purwanti, Yunika; Unzilatirrizqi, Yan El Rizal
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (672.616 KB) | DOI: 10.33772/jstp.v7i5.27715

Abstract

The demand for wheat flour in Indonesia is very high, even though local food ingredients have the potential to be applied in food processing. The alternative is to use local food ingredients that have high nutritional content, through food diversification, it will support the national food security program and reduce people's dependence on flour. Local food ingredients include rice, which is further processed into rice flour. This study aims to determine the physicochemical characteristics of sirampog black rice flour and to determine the response of panelists to white rice and black rice cookies. The design used was a randomized block design (RAK) with 1 factor (type of flour) and 2 levels (white rice flour and black rice flour). The number of treatments was 2 with 5 repetitions. The research analysis was a test of physicochemical characteristics and a preference test which included texture, aroma, taste, and overall acceptance which was then carried out by a T test. The results of the research on the physicochemical characteristics of sirampog black rice flour had a yield of 98%, water absorption capacity of 44.8%, density of kamba 0.74g/ml, water content 14.44%, ash content 2.76%, fat 3.25%, protein 13.28%, carbohydrates 66.27, total phenol 587.79 mg/100g, and IC 50 16,748 mg/gram. White rice cookies have a very favorable response from the panelists on the overall sensory characteristics which include texture, aroma, taste, acceptance. Meanwhile, black rice cookies have a response from panelists who like the texture preference test, like the aroma preference test and overall acceptance, and really like the taste preference test. Keywords: physicochemistry, preference test, cookies, black rice flour
Co-Authors Akh Khotib Kurniawan Anis Wulandari Ilma Aenan Hidayah Krisjayanti Melly Fera Melly Fera Pipit Rusmandani, Pipit Pungkas Hendratmoko, Pungkas Purwanti, Yunika Rizkiyani, Sari Salsabila Rois Nurlatifah Rois Nurlatifah Sari Salsabila Rizkiyani Sholeh Setiawan, Riandy Sholeh Setiawan, Riandy Syahidah Mutmainah Wadli Wadli Wadli Wadli Zul Muzhahir