The Organoleptic Test of Organic Rice in Banyuwangi
- https://doi.org/10.2991/assehr.k.220301.086How to use a DOI?
- Banyuwangi; organic rice; organoleptic test
Organic Rice is produced from cultivation with low chemical residues. So it can be well consumed and digested by the body. This study was to determine the consumer preferences with parameters of color, aroma, taste, and texture involving 40 panelists. The research method used a Completely Randomized Design (CRD) using ANOVA (5%) followed by Duncan’s test to see the differences between treatments including B0 (non-organic white rice), B1 (organic white rice), B2 (organic black rice), B3 (organic melik black rice), B4 (organic brown rice) and B5 (organic red rice). The results showed that B0 and B1 treatments were not significantly different for all parameters. B0 and B1 with other treatments were significantly different in all parameters. B1 was the most preferred for the parameters of color, aroma, and texture. While the most preferred taste parameter was B0.
- © 2022 The Authors. Published by Atlantis Press SARL.
- Open Access
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Cite this article
TY - CONF AU - Kurniawan Muhammad Nur AU - Halil Halil AU - Driyanto Wahyu Wicaksono PY - 2022 DA - 2022/03/04 TI - The Organoleptic Test of Organic Rice in Banyuwangi BT - Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) PB - Atlantis Press SP - 524 EP - 527 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.220301.086 DO - https://doi.org/10.2991/assehr.k.220301.086 ID - Nur2022 ER -