PROFIL HEDONIK BUBUR INSTAN BERBASIS TEPUNG TALAS DAN BERAS BULOG SEBAGAI PANGAN FUNGSIONAL

Abstract

The development of instant porridge formulation continues to strive to improve nutritional benefits for the elderly. Taro is one of the foodstuffs that are widely found in Papua with affordable prices, but contains high potassium which plays a role in lowering blood pressure. The combination of taro flour and Bulog rice into instant porridge utilizes economic and health values ??for the elderly. This study aims to formulate instant porridge based on taro flour and Bulog rice for the elderly. This study is an experiment with a completely randomized design with one factor, namely the comparison of the use of taro flour and Bulog rice as basic ingredients with a ratio of 50:50, 67:33, and 75:25. The basic flour for instant porridge is made homemade with the traditional drying method, mashed. then tested organoleptically by panelists. The organoleptic test produces hedonic profile data on the level of preference for each instant porridge formulation served. The results of the Kruskall Wallis test showed that there were differences in the level of preference for instant porridge formulas based on taste characteristics (p-value <0.001), color (p-value <0.001), and texture (p-value = 0.027), while in terms of aroma characteristics there were no differences in the level of preference for the three formulas (p-value = 0.479)