Pembuatan Nasi Instan Berbumbu dengan Penambahan Puree Buah Naga Merah (Hylocereus polyrhizus)
preparation of seasoned instant rice with the addition of red dragon fruit puree
Nasi instan puree buah naga merah ialah produk olahan nasi
berbumbu yang ditambahkan dengan puree buah naga merah
selanjutnya dikeringkan. Tujuan penelitian ini ialah supaya
mengetahui 1) pengaruh penambahan puree buah naga merah 2)
pengaruh interaksi keduanya pada sifat organoleptik meliputi warna,
bentuk, aroma, tingkat kesukaan mentah nasi instan puree buah naga
merah , serta warna, bentuk, aroma, rasa, tekstur, dan tingkat
kesukaan nasi instan berbumbu puree buah naga merah 3) produk
terbaik nasi instan puree buah naga merah 4) kandungan kimia dari
produk terbaik meliputi protein, lemak, karbohidrat, air dan
betakaroten 5) harga jual nasi instan puree buah naga merah terbaik.
Penelitian ini berjenis eksperimen. Variabel bebas ialah
penambahan puree buah naga merah (40g, 50g dan 60g). data
dikumpulkan melalui teknik pengamatan dengan uji organoleptik
yang didapatkan dari 10 panelis terlatih dengan instrumen berupa
lembar pengamatan berbentuk check list. Analisis data
mempergunakan analisis varian tunggal dan uji lanjut Duncan
mempergunakan SPSS 17.0. Produk terbaik berdasarkan uji
organoleptik di uji kimia dan harga jual mempergunakan teknik
konvensional.
Perolehan penelitian memperlihatkan 1) penambahan puree
buah naga merah berpengaruh nyata pada warna serta tingkat
kesukaan dengan (sig:0,000) nasi instan puree buah naga merah
mentah dan nasi instan puree buah naga merah matang. 2) nasi
instan puree buah naga merah mentah tidak mempengaruhi bentuk,
aroma serta nasi instan puree buah naga merah matang tidak
mempengaruhi bentuk, aroma, rasa dan tekstur. 3) produk terbaik
adalah penambahan puree buah naga merah 50% 4) kandungan pada
nasi instan mentah lebih tinggi dibandinkan kandungan pada nasi
instan matang, yaitu kadungan protein nasi instan mentah 9,52% dan
nasi instan matang 6,90%, kandungan lemak nasi instan mentah
4,51% nasi instan matang 3,68%, kandugan karbohidrat nasi instan
mentah 71,90% dan nasi instan matang 52,50% , kandungan air nasi
instan mentah 12,50% dan nasi instan matang 33,10%, serta
kandungan betakarotin nasi instan mentah 56,55%/mg dan nasi
instan matang 41,80%/mg. 5) harga jual nasi puree buah naga merah instan adalah Rp. 3.726 berat 100 g.
Kata kunci: Nasi instan, Bumbu rempah, Buah naga merah
Instant red dragon fruit puree rice is a processed product of seasoned
rice added with red dragon fruit puree and then dried. This study aims
to determine 1) the effect of adding red dragon fruit puree 2) the
interaction effect of the two on organoleptic properties including color,
shape, aroma, level of preference for raw instant rice red dragon fruit
puree, as well as color, shape, aroma, taste, texture, and preference level
of cooked instant rice seasoned with red dragon fruit puree 3) the best
product red dragon fruit puree instant rice 4) the chemical content of
the best product includes protein, fat, carbohydrates, water and betacarotene 5) the selling price of the best red dragon fruit puree instant
rice.
This type of research is an experiment. The independent variable was
the addition of red dragon fruit puree (40g, 50g and 60g). Data
collection used the observation method through organoleptic tests
obtained from 10 trained panelists with instruments in the form of
observation sheets in the form of a check list. Data analysis used single
analysis of variance (anava) and Duncan's further test with SPSS 17.0.
The best product based on organoleptic tests in chemical tests and
selling prices using conventional methods.
The results showed 1) the addition of red dragon fruit puree had a
significant effect on color and the level of preference with (sig: 0.000)
instant rice puree raw red dragon fruit and instant rice puree red
dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect
on shape, aroma and cooked red dragon fruit puree instant rice has no
effect on shape, aroma, taste and texture. 3) the best product is the
addition of 50% red dragon fruit puree 4) the content of raw instant
rice is higher than the content of cooked instant rice, namely the protein
content of raw instant rice is 9.52% and cooked instant rice is 6.90%,
the fat content of rice raw instant 4.51% cooked instant rice 3.68%,
carbohydrate content of raw instant rice 71.90% and cooked instant
rice 52.50%, water content of raw instant rice 12.50% and cooked
instant rice 33.10%, and the beta-carotene content of raw instant rice
is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling
price of instant yellow rice is Rp. 3.726 weight 100 g.
Keywords: Instant rice, Spices, Red dragon fruit