The Organoleptic Test of Organic Rice in Banyuwangi

DOI

10.2991/assehr.k.220301.086How to use a DOI?

Keywords

Banyuwangi; organic rice; organoleptic test

Abstract

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.

Copyright

© 2022 The Authors. Published by Atlantis Press SARL.

Open Access

This is an open access article under the CC BY-NC license.

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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  - 10.2991/assehr.k.220301.086
ID  - Nur2022
ER  -