PENGARUH PROPORSI SANTAN TERHADAP SIFAT ORGANOLEPTIK RISOTTO INSTA
EFFECT OF THE PROPORTION OF COCONUT MILK ON THE ORGANOLEPTIC PROPERTIES OF INSTANT RISOTTO
Risotto merupakan hidangan nasi khas Italia bercita rasa gurih dan beraroma rempah yang biasanya disajikan sebagai hidangan pembuka. Tujuan dari penelitian ini untuk mengetahui: 1) pengaruh proporsi santan terhadap sifat organoleptik risotto; 2) formula risotto instan terbaik dan 3) nutrisi risotto instan. Jenis penelitian ini adalah eksperimen, dengan variabel bebas adalah penggunaan proporsi beras dan santan dengan tiga level, yaitu: 1:1, 1:2 dan 1:3, dan variabel terikat adalah rasa, aroma, warna, tekstur dan kesukaan risottoinstan. Data primer yang dikumpulkan berupa sifat organoleptik risotto instan yang meliputi, rasa, aroma warna, tekstur dan kesukaan. Pengumpulan data menggunakan metode observasi melalui uji organoleptik yang diperoleh dari 30 panelis yang terdiri dari panelis 5 panelis terlatih dan 25 panelis semi terlatih dengan instrumen lembar observasi dalam bentuk check list. Analisis data uji organoleptik menggunakan analisis varian tumggal (anava) dan uji lanjut Duncan dengan SPSS 17.0 dan analisis kandungan nutrisi dengan menggunakan nutrisurvey. Hasil penelitian menunjukkan bahwa: 1) ada pengaruh proporsi beras dan santan terhadap sifat organoleptik warna, rasa, aroma dan terkstur dari risotto instan; 2) formula risotto terbaik dibuat dari perlakuanproporsi beras dan santan 1:3; 3); kandungan nutrisi risotto instan adalah energi, kahohidrat, sodium, potasium vitamin A dan vitamin C berturut-turut sebesar 286,3 kkal, 80g, 234,8mg, 656,7mg, 41,7µg, dan 4,5mg.
Kata kunci : Risotto Instan, Jenis Cairan Dan Santan.
Risotto is a typical Italian rice dish with a savory and spicy flavor that is usually served as an appetizer. The purpose of this study was to determine: 1) the effect of using coconut milk on the organoleptic properties of risotto; 2) the best instant risotto formula and 3) the nutritional value of instant risotto. This type of research is experimental. The independent variable of this study is the use of the proportion of rice and coconut milk with three levels, namely: 1: 1, 1: 2 and 1: 3, the dependent variable in this study is taste, aroma, color, and preference for instant risotto results. The primary data collected were in the form of organoleptic properties of instant risotto which included color, taste, aroma, texture. Data collection using the observation method through organoleptic tests obtained from 30 panelists consisting of 5 trained panelists and 25 semi-trained panelists with an observation sheet instrument in the form of a check list. Organoleptic test data analysis used single variant analysis (ANOVA) and Duncan's advanced test with SPSS 17.0 and nutrient content analysis using nutrisurvey. The results showed that: 1) there was an effect of the proportion of rice and coconut milk on the organoleptic properties of the color, taste, aroma and texture of instant risotto; 2) the best risotto formula is made by treating the proportion of rice and coconut milk 1: 3; 3); The nutritional content of instant risotto is energy, kahohydrate, sodium, potassium, vitamin A and vitamin C, which are 286.3 kcal, 80g, 234.8mg, 656.7mg, 41.7µg, and 4.5mg, respectively.
Keywords: Risotto Instant, Liquid And Coconut Milk