Kualitas Organoleptik Amazake Kombinasi Beras Merah (Oryza Sativa L) Dan Kedelai (Glycine Max L, Merril) Pada Variasi Lama Pemasakan

Faisal, Muhamad and , Endang Setyaningsih, S.Si., M.Si (2022) Kualitas Organoleptik Amazake Kombinasi Beras Merah (Oryza Sativa L) Dan Kedelai (Glycine Max L, Merril) Pada Variasi Lama Pemasakan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Amazake is a fermented drink that can be made with relatively cheap and easy to obtain material in Indonesia but not many people see the benefit and consume it. One of the benefit of Amazake is this drink could fulfill recommended nutritional intake if one make it with additional soybean (Glycine max L, Merril). The goal of this research is to find out people preference in Amazake made with additional soybean through organoleptic test. Using qualitative research methode with factorial pattern, factor that is utilized in this research are cooking time and the different combination of brown rice and soybean used in the making of Amazake, obtained data from this research are acidity and organoleptic test result. The otcome of this research shows that all combination of Amazake have relatively same acidity level that is pH 4 and for organoleptic test the obtained data shows variety of taste in every combination these result are influenced by the combination of brown rice and soybean ratio, and cooking time of each combination, one combination that easily accepted by testers is K2P1 variance ( 2:1 ratio of brown rice : soybean with 30 minute cooking time).

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Amazake, Brown rice, Soybean. Organoleptic
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	MUHAMAD FAISAL
Date Deposited:	19 May 2022 03:41
Last Modified:	19 May 2022 03:41
URI:	http://eprints.ums.ac.id/id/eprint/99838

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