Product Preferences: An Analysis Of Instant Uduk Rice

Abstract

This research study aimed to analyze the quality feasibility of an instant uduk rice product, that was associated with the consumer acceptance study in terms of the preference level. Data analysis techniques with descriptive statistics and Friedman analysis. The results based on consumer preferences in color uduk rice with the highest percentage on the criteria very like by 45,4; Uduk flavored rice based consumer ratings on the criteria very like 59,1%; Flavour rice uduk based on assessment consumers on the criteria very like 57,7. Texture rice uduk on the criteria very like of 42,3. The organoleptic test showed that there were significant differences between aluminum foils and plastics packaging for the predilection of color and smell, with the value of 0,046 and 0,006 (less than 5%). The nutrion of carbohydrate content was the use a manual oven has higher levels (63.86) when electric ovens (62.44), while the fat using the electric oven has the highest content (12.18%) when of manual oven (11.86), the protein content in the use of electric oven (10.56) when manual oven is lower (9.28), the highest water content is in the use of manual oven (12.03) then the electric oven (11.32).

The influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level

“…Those include lontong and ketupat which are produced basically by gelatinization. Lontong is usually cylindrical rice wrapped in banana leaf (Suwardiah and Lukitasari, 2017). Ketupat is a rice-based food wrapped in woven young coconut leaves or "janur" in the Javanese language (Rianti et al, 2018).…”