The purpose of this study was to determine the level of preference of panelists on rice analog which is processed into steamed rice, savory rice and fried rice, as well as its nutritional content. This experimental research method was carried out in 3 stages, namely to obtain a standard recipe, find out the composition of the use of cassava and soybeans, and make preparations from rice analog including steamed rice, savory rice and fried rice. Techniques of data collection were carried out by means of observation using an organoleptic test, precisely with a preference test. Data was collected by 20 trained and somewhat trained panelists. The data was processed by a percentage, and to find out the nutritional content was calculated based on DKBM. The results of the organoleptic assessment showed a degree of preference for analog rice, as follows: 60% expressed liking for texture, 80% expressed liking for grains, 60% expressed liking for aroma, 80% liking for color. The level of panelists' preference for analog rice preparations, most said they liked enough to like the texture, grain, flavour, color and taste of ordinary steamed rice, savory rice and fried rice. The nutritional content per 100 g of rice from rice analog ware: energy 230.2 cal, protein 9 g, fat 3.64 g, carbohydrates 41.78 g, calcium 121.4 mg, phosphor 160.4 mg, iron 3.1 mg, and fiber 1.54 g.
This study aims to analyze consumer acceptance of instant uduk rice products with flavor variants using shrimp, squid and chicken. The type of research was experimental with 100 respondents consisting of students and lecturers in Home Economics Department, Faculty of Engineering, Universitas Negeri Surabaya. Methods of data collection using observation by organoleptic test include preference on: colour, aroma, taste, texture, and liking on instant uduk rice product using questioner. Data analysis technique using SPSS 21.00 computer program that is by ANOVA test. The results of consumer assessment of uduk rice products to taste of shrimp, squid and chicken varieties showed a very significant value based on colour, aroma, taste, texture, and favourite level. It can be concluded that instant uduk rice in terms of flavour variants (shrimp, squid, and chicken) can be accepted by consumers where chicken flavour variant that is highly favoured by consumers.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.