ORGANOLEPTIK CEREAL DARI TEPUNG BERAS MERAH (Oryza nivara Linn.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris Linn.)

Abstract

This study aims to determine the chemical, physical, and organolpetic analysis of cereals made from red rice flour and red bean flour. The experimental design in this study used a completely randomized design of one factor, namely the formulation of red rice flour and red bean flour as much as 4 formulas of red rice flour: red bean flour (A = 295: 5, B = 290: 10, C = 285: 15, D = 280: 20), 4 repetitions. The results showed that the best formulations of cereals in red rice flour and red bean flour were chemically, physically and organoleptically formulated as many as 280g and 20g (Formula D), with soluble fiber content 0.8550% and insoluble fiber 0.5400%, and antioxidant activity 15.76%. The others chemical composition of the resulted products was water content 3.49%, fat content 3.03%, protein content 11.64%, starch content 10.26%. This product had a rehydration time for 830 seconds when it started to be wetted by milk and 1192 seconds when all the parts were submerged in the media. Product water absorption was 2.9%. The overall organoleptic parameters showed a score of 4.64 (really like).