PENGARUH KONSENTRASI GARAM FOSFAT (Na2HPO4) DAN KONSENTRASI SUKROSA (C12H22O11) TERHADAP KARAKTERISTIK BUBUR BERAS KETAN HITAM (Oryza Sativa Glutinosa) INSTAN

摘要

The purpose and goal of this research were to study and to know the effectudof phosphate salt concentration toward instant black sticky rice porridgeudcharacteristics and the exact use of sucrose concentration. udThe experimental design in this research used 3x3 factorial design in audrandomized complete block design (RAK) with 3 times repetition, so that thereudwere 27 experiment units. In this research, the factors that used wereudconcentrations of phosphate salt (Na2udHPO4ud) 0,2%, 0,4%, and 0,6% andudconcentrations of sucrose (C12udH22udO11ud) 20%, 30%, and 60%. There were severaludresponses used, which were organoleptic response with the attributes of color,udtexture, aroma, and taste, physical responses by measuring sticky rice volume andudcooking time, and chemical response was water content. For the selectedudtreatment, there were analyses of anthocyanin and phosphate residue. udBased on the result, found that the phosphate salt (Na2udHPO4ud)udconcentration significantly affected the sticky rice volume and cooking time asudphysical responses, water content as chemical response, and organolepticudresponse of taste and texture. Sucrose (C12udH22udO11ud) concentration affected theudorganoleptic response of taste. The interaction of phosphate salt (Na2udHPO4ud)udconcentration and sucrose (C12udH22udO11ud) concentration affected the organolepticudresponse of taste. udBased on the responses, the best treatment was a3b2 (0,6% of phosphateudsalt (Na2udHPO4ud) udand 30% of sucrose (C12udH22udO11ud)) with the cooking time was 2udminutes, the sticky rice volume was 171,944%, water content was 4,66%,udanthocyanin was 934,3048 mg/L, and phosphate residue content was 90,59 mg/kgudwhich showed that the phosphate residue was still in the safe limits. ududKey words: Phosphate Salt Concentration, Sucrose Concentration, Rice Volume,udCooking Time, Water Content, Anthocyanin, Phosphat Residue, and Instant BlackudSticky Rice Porridge.