The Influence of The Physical and Organoleptic Characteristics of The Trambulang

Abstract

Red rice is a food material containing carbohydrates and a large source of calories. Red beans contain one of the vitamins and minerals needed by the human body, vitamin A, vitamin C, calcium and iron substances. Processing of red beans is a way to store and preserve red beans to make a dose of trembulang. The dose of trambulang is a material made from a bag of ut flour mixed with a dry red rice leaf, previously the rice harvests the mihis and then the continuation of the machete is a type of lanque food that occurs in the volume of increase and form the product after the process of the break. The objective of this research was to find out how the use of red beans is converted into red beans with rice flour into physical and organoleptic characteristics of the dose of trambulang. The method used in this research was the experimental method and the design used in this research was the Randomized design completed (RDC) And the treatment used is 5 times and each treatment is repeated 3. The treatment used was the replacement of red rice and rice flour with the formulation of the material for the replacement of rice flour with 50 grams, 75 grams, 100 125 and 150. While the red beans were 250grams, 225 grams, 200 grams, 150 grams. The research results show that there is a significant influence on the replacement of red rice and rice flour on the physical and organoleptic characteristics of the trambulang dose which has a significant influence on color and smell parameters. The uninfluenced parameter is the test parameter with the texture parameter. The results of the analysis of the best treatment were the treatment with the replacement of 150 gr of red rice with 150 gr of rice (F5T5) with its average value score; 4.8, color, 4.22, taste, 4.33 test and 4.3 testes. This treatment can use its revenue as a recommendation for making a better dose of trambulang.