The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice
Received: 5 Mar 2019;
Revised: 13 Apr 2019; Accepted: 1 May 2019; Published: 2 May 2019.
Copyright (c) 2019 Eries Kusmiandany, Yoga Pratama, Yoyok Budi Pramono
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Abstract
This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment.
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Keywords
Analog Rice, Gatot, Red Bean
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Section: Research Articles
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Copyright (c) 2019 Eries Kusmiandany, Yoga Pratama, Yoyok Budi Pramono
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.