PENGARUH PENGGUNAAN TEPUNG BERAS MERAH (ORYZA NIVARA) PADA PEMBUATAN ALMOND CRISPY TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung beras merah terhadap sifat fisik dan daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Desember 2019 hingga Maret 2021. Penelitian ini diawali dengan membuat tepung beras merah, dimana beras merah dihaluskan dengan pengayakan 200 mesh. Beras merah memiliki kandungan antosianin yang menghasilkan warna merah. Tepung beras merah digunakan sebanyak 90%, 80% dan 70%. Pengujian sifat fisik dengan pengukuran diameter, ketebalan dan berat adonan, sedangkan penilaian daya terima konsumen diuji secara organoleptik kepada 3 panelis ahli (Dosen Pendidikan Tata Boga) dan 25 panelis agak terlatih (Mahasiswa Pendidikan Tata Boga). Berdasarkan hasil uji Anova pada diameter, ketebalan dan berat adoanan diperoleh hasil bahwa tidak terdapat pengaruh penggunaan tepung beras merah terhadap sifat fisik almond crispy pada persentase 90%, 80% dan 70%. Hasil uji Friedman menunjukkan terdapat pengaruh penggunaan tepung beras merah terhadap warna, tetapi tidak terdapat pengaruh terhadap aroma, rasa, tekstur, bentuk dan ketipisan. Hasil uji Tuckey pada α = 0,05 menunjukkan bahwa persentase penggunaan tepung beras merah yang disukai konsumen adalah 80% dan 70%. Kata kunci : Almond Crispy, tepung beras merah, sifat fisik, daya terima konsumen *********** This study aims to determine the effect of using brown rice flour on physical properties and consumer acceptance. The research was conducted at the Pastry and Bakery Laboratory of the Catering Education Study Program, Faculty of Engineering, State University of Jakarta from December 2019 to March 2021. This research began with making brown rice flour, where brown rice was mashed with a 200 mesh sieve. Brown rice contains anthocyanins which give it a red color. Brown rice flour is used as much as 90%, 80% and 70%. Physical properties were tested by measuring the diameter, thickness and weight of the dough, while the assessment of consumer acceptability was tested organoleptically to 3 expert panelists (Lecturers of Catering Education) and 25 moderately trained panelists (Students of Catering Education). Based on the results of the Anova test on the diameter, thickness and weight of the dough, it was found that there was no effect of the use of brown rice flour on the physical properties of crispy almonds at the percentages of 90%, 80% and 70%. Friedman test results show that there is an effect of using brown rice flour on color, but there is no effect on aroma, taste, texture, shape and thinness. The results of the Tuckey test at = 0.05 indicate that the percentages of using brown rice flour that are preferred by consumers are 80% and 70%, respectively. Keywords : Almond Crispy, Brown Rice Flour, Physical Properties, Consumer Acceptanc