SIFAT ORGANOLEPTIK NASI GORENG HONGKONG INSTAN DENGAN VARIASI SUBSTITUSI SAWUT SINGKONG
ORGANOLEPTIC PROPERTIES OF INSTAN HONGKONG FRID RICE WITH VARIATIONS IN CASSAVA SAWUT SUBTITUTION
Tingginya konsumsi nasi dan harga nasi yang terus melonjak di Indonesia mendorong pengembangan pangan alternatif yang lebih sehat. penelitian ini bertujuan mengkaji sifat organoleptik nasi goreng Hongkong instan dengan substitusi sawut singkng sebagai pengganti beras. metode yang digunakan adalah eksperimen dengan variasi substitusi sawut singkong 40%, 50%, dan 60%. bahan utama berupa beras, singkong putih, sayuran, bumbu nasi goreng serta bahan pelengkap lainnya. proses pembuatan meliputi persiapan bahan, perebusan, pengaronan, penggorengan, pembekuan, dan pengeringan. uji organoleptik dilakukan terhadap bentuk, warna aroma, rasa, tekstur, dan kesukaan secara keseluruhan pada produk kering dan rehidrasi. hasil penelitian menunjukkan bahwa substitusi sawut singkong 50% merupakan produk yang disukai oleh panelis dari segi warna, rasa, aroma, bentuk, tekstur, dan kesukaan. produk ini dinilai potensial sebagai makanan instan tinggi serat dan mendukung diversifikasi pangan.
kata kunci : Nasi goreng instan, sawut singkong, organoleptik, substitusi beras
The high consumption of rice and continuous increase in rice prices in Indonesia have encouraged the development of healthier alternative foods. thia study aims to evalute the organoleptic properties of instan Hongkong fried rice with grated cassava (sawut singkong) substitution as a rice replacement. An experimental method was used with substitution variations of 40%, 50%, and 60%. the main ingredients included rice, white cassava, vegetables, fried rice seasoning, and other preparation, boiling, steaming, frying, freezing, and drying. organoleptic tests were conducted to asses the product's appearance, color, aroma, taste, texture, and overall preference in both dry and rehydrated forms. the result showed that the 50% cassava subtitution product was the most preferred by the panelists in term of color, taste, aroma, appearance, texture, and overall acceptability. this product is considered to have potential as a high- fiber instan food supports food diversification efforts.
keywords: instant fried rice, grated cassava, organoleptic, rice substitution