The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance)

Abstract

This study aims to study the effect of using brown rice flour on physical properties (diameter, thickness and weight of dough) and consumer acceptance (color, aroma, taste, texture, shape and thinness). This research begins with making brown rice flour, where brown rice is soaked in water and then dried and then mashed. Brown rice flour was used as much as 70% (P1), 80% (P2) and 90% (P3). Based on the results of the Anova test, there was no effect of using brown rice flour on the physical properties of crispy almonds. Friedman test results show that there is an effect of using brown rice flour on color, but there is no effect on aroma, taste, texture, shape and thinness. The results of the Tuckey = 0.05 test indicate that P2 is the recommended product in the color aspect because it has the highest value. Products with P2 treatment are recommended as the best crispy almonds in terms of physical properties and consumer acceptance.