Pengaruh Penambahan Biji Nangka (Artocarpus heterophyllus) dan Ukuran Partikel terhadap Karakteristik Rehidrasi dan Sensoris Bubur Instan Berbasis Beras
The Effect of Jackfruit Seed (Artocarpus heterophyllus) Addition and Particle Size on Rehydration and Sensory Characteristics of Rice-Based Instant Porridge
Abstract
Penelitian ini bertujuan menganalisis pengaruh penambahan biji nangka dan ukuran partikel terhadap karakteristik rehidrasi dan sensoris bubur instan berbasis beras menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan faktor formulasi (beras dan beras + biji nangka) dan ukuran partikel (kasar dan halus). Bubur instan dibuat melalui pragelatinisasi menggunakan teflon hingga membentuk lembaran kering, lalu dihancurkan dan diayak sesuai perlakuan. Parameter yang diamati meliputi bulk density, Water Absorption Capacity (WAC), daya rehidrasi, viskositas, warna, dan sifat sensoris. Hasil menunjukkan bahwa kedua faktor berpengaruh nyata terhadap seluruh parameter. Ukuran partikel halus menghasilkan WAC, daya rehidrasi, viskositas, dan kecerahan yang lebih tinggi, sedangkan bulk density tertinggi diperoleh pada formulasi beras dan biji nangka halus. Penambahan biji nangka meningkatkan intensitas warna kemerahan-kekuningan serta memunculkan aroma dan flavor khas. Kombinasi kedua faktor tersebut menentukan mutu fisik dan sensoris produk, sehingga biji nangka berpotensi dikembangkan sebagai bahan baku pangan instan.
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