Developing a ready-to-eat Liwet rice made from analog rice based on panelist preferences

Abstract

Liwet rice is a staple food from Indonesia known for its unique aroma and taste. This research aimed to assess the preference of panelists for ready-to-eat Liwet rice made from analog rice (corn and mocaf). A survey was conducted with 120 panelists to gather their feedback. Based on the survey results, a prototype of the ready-to-eat Liwet rice product was developed. The data revealed that the majority of the panelists favored Liwet rice served with rendang as a side dish. The study compared corn analog rice (P1) and mocaf analog rice (P2) in terms of texture, proximate values, fiber content, and sensory characteristics. The results showed significant differences in texture, proximate content, and food fiber content between the two types of Liwet rice. The organoleptic test results also indicated a noticeable disparity in the panelists' evaluation of the overall value of ready-to-eat Liwet rice made from corn analog rice and mocaf analog rice. In conclusion, the majority of panelists preferred Liwet rice served with rendang as a side dish. Overall, the ready-to-eat Liwet rice made from corn analog rice was the preferred choice, resembling regular rice in texture and exhibiting a subtle corn aroma.