Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods
DOI:
https://doi.org/10.23887/jstundiksha.v11i2.51055Kata Kunci:
characteristics of red rice tape, various comparisons, brem drink volumes produce, organoleptic and hedonic testAbstrak
Tape is a type of food that contains alcohol caused by fermentation of yeast to white sticky rice. New
innovation of tape food industry made tape foods that benefit to health is red rice tape food.
Red rice (Oryza nivara) in manufacture of tape food was a mixture of glutinous rice with red
rice. The affect the nutritional value of the red rice tape especially different fiber and antioxidant
content with glutinous of tape as new innovation of health food. The purpose of this study was
to make tape food made from the ratio of glutinous rice with red rice to the resulting brem drink
volume and organoleptic test of tape foods. Research objectives was to determine brem drink
volumes from making tape foods with various comparisons white sticky rice and red rice and
organoleptic test of red rice tape foods. This research using 3 design were: true experimental
research for treatment red rice tape toward brem drink volumes; quasy experimental for
measurement scores organoleptic and hedonic tests and pre experimental for number of
panelist. The data collection from number of brem drink volumes and organoleptic and
hedonic test. Analysis of brem drink volumes caused by treatment using ANOVA and if there
was significant different analysis by LSD test using pos hoc test. Organoleptic and hedonic
tests was to determine scores each organoleptic and hedonic test by panelist. The results of
the ANOVA analysis on the volume of brem drink produce from the three treatments show
significant differences. The LSD test show that the various in the ratio of glutinous rice: red
rice 3:1 is significantly different toward treatment 1:1 and toward treatment 1:3. The treatment
of the ratio of glutinous rice : red rice 1 : 1 is not significantly different from the comparison
treatment of glutinous rice : red rice 1:3. The organoleptic and hedonic test and the
characteristics produce from red rice tape, evaluations by scores of organoleptic and hedonic
tests.
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