Pembuatan Rice Paper Beras Merah Dengan Substitusi Tepung Porang

Abstract

Rice paper is a rice-based food product that is currently popular in various Asian countries. Brown rice has various advantages over white rice, it contains flavonoid (anthocyanins) as antioxidants and also brown rice has a high fiber. Porang flour is an alternative food that is low in fat and high in fiber. This research is a descriptive experimental research design that aims to analyze the organoleptic characteristics, acceptability, content of macronutrients and fiber of the innovative product of making red rice rice paper with porang flour substitution. This study uses 3 formulas, namely the addition of brown rice, (tapioca flour and porang flour with different levels). The experiment was repeated twice on the same 30 panelists. The three samples were tested proximately (carbohydrate, protein, fat, ash content, fiber content, and water content). The data were analyzed using the Friedman Test on the four indicators including color, aroma, taste, and texture the results is significance value (p = 0.0001) < (0.05) which can be interpreted as all indicators (color, aroma, texture, and taste) has a real difference. The conclusion of this study is that rice paper F3 has the highest average value (the most preferred formula for the general public panelists).

Pelatihan Pembuatan Kerupuk Ikan Bagi Kelompok Nelayan Teri Jaya Desa Toari Kabupaten Kolaka

“…Kualitas kerupuk ikan bergantung pada komposisi atau banyaknya ikan yang terdapat pada kerupuk. Semakin banyak jumlah ikan yang terkandung dalam kerupuk maka semakin baik kualitasnya (Sari et al, 2022). Ikan dapat diolah menjadi kerupuk tentunya dengan sentuhan teknologi yang tepat dan tentunya memiliki harga jual yang lebih tinggi dibandingkan dijual dalam bentuk segar maupun yang sudah dikeringkan (Hastuti & Ruhibnur, 2016).…”