ABSTRACT

This study aims to determine the optimal ratio of seaweed flour (Eucheuma
cottonii) addition on instant red rice and to assess changes in its physical,
chemical and organoleptic characteristics. The chemical characteristics
include water content, crude fiber content and anthocyanin content. The
physical characteristics include rehydration capacity and hue color, while
the organoleptic characteristics include color, aroma, flavor and texture. The
experimental design is Randomized Block Design (RBD) using single factor
with the addition 0%, 2%, 4%, 6%, 8% and 10% of seaweed. Each treatment
was repeated four times. Chemical and physical data were analyzed using
analysis of variance on the significance level of 5% and further testing used
orthogonal polynomial analysis. Organoleptic data were analyzed using
Honestly Significant Difference (HSD) analysis if there is a real difference.
Chemical results show that the addition of flour seaweed significantly affects
water content (6.56% -9.43%), but no significant effect on crude fiber content
(0.35% -0.54%) and the anthocyanin levels ( 0.29% -0.54%). Physical test
results show that the addition of flour seaweed significantly affects
rehydration capacity (60.28% -65.89%), but no significant effect on the hue
color (51.08% -54.77%). Based on organoleptic parameters, panelists
preferred the instant red rice with the addition of 2% seaweed flour. So, based
on all parameters, the addition of 2% seaweed flour is the best treatment in
manufacturing the instant red rice.
Keywords: red rice, instant rice, flour seaweed

ABSTRAK
Penelitian ini bertujuan untuk mengetahui rasio penambahan tepung rumput
laut (Eucheuma cottonii) yang optimal dan untuk mengetahui perubahan sifat
kimia, fisik dan organoleptik pada pembuatan beras merah instan. Sifat kimia
berdasarkan pada kadar air, kadar serat kasar dan kadar antosianin. Sifat fisik
berdasarkan pada daya rehidrasi dan warna hue. Sedangkan sifat
organoleptik berdasarkan pada warna, aroma, rasa dan tekstur. Rancangan
percobaan menggunakan Rancangan Acak Kelompok (RAK) faktor tunggal
dengan penambahan tepung rumput laut sebanyak 0%, 2%, 4%, 6%, 8% dan
10%. Masing-masing perlakuan diulang sebanyak empat kali. Data fisik dan
kimia dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan
diuji lanjut menggunakan uji lanjut polinomial orthogonal dan uji lanjut BNJ
pada data organoleptik apabila terdapat beda nyata. Hasil uji kimia
menunjukkan bahwa penambahan tepung rumput laut berpengaruh secara
signifikan terhadap kadar air (6,56%-9,43%), namun tidak signifikan terhadap
kadar serat kasar (0,35%-0,54%) dan kadar antosianin (0,29%-0,54%).
Sedangkan hasil uji fisik menunjukkan bahwa penambahan tepung rumput
laut berpengaruh secara signifikan terhadap daya rehidrasi (60,28%-65,89%),
namun tidak signifikan terhadap warna hue (51,08%-54,77%). Sedangkan
berdasarkan parameter organoleptik panelis lebih menyukai nasi merah instan
dengan penambahan 2% tepung rumput laut. Sehingga berdasarkan seluruh
parameter, penambahan 2% tepung rumput laut merupakan perlakuan terbaik
pada pembuatan beras merah instan.
Kata Kunci: Beras Merah, Beras Instan, Tepung Rumput Laut