Pengaruh Penambahan Tepung Ketan Hitam (Oryza Sativa Var. Glutinosa) pada Pembuatan Cendol Instan Tepung Hunkwe Terhadap Daya Terima Konsumen

Abstrak

Objective study This to 1) To determine the effect of adding black glutinous rice flour and hunkwe flour on the instant cendol produced 2) To determine the effect of adding black glutinous rice flour in making instant cendol with hunkwe flour on consumer acceptance. Approach The research used a quantitative approach because the data produced was in the form of numbers which were then analyzed using the DUNCAN TEST. The type of data used in this study is primary data by conducting observations and secondary data, namely data obtained from journal articles, books and electronic media. This observation method is carried out by means of observation, measurement and proximate testing. This study consisted of 4 treatments of black glutinous rice flour addition concentration, namely 0% (control), 20%, 30% and 40%. Observation parameters consisted of water content, protein content, rehydration time and hedonic quality. This study used a Completely Randomized Design which was analyzed using the IBM SPSS application. The results showed that the concentration of black glutinous rice flour addition had an effect on water content, hedonic quality and rehydration time, but did not affect the protein content of instant cendol. The hedonic test of color, taste, texture and instant cendol parameters was most preferred by panelists with the 40% black glutinous rice flour addition treatment