KARAKTERISTIK FISIKOKIMIA DAN SENSORI BUBUR INSTAN BERBASIS TEPUNG BERAS TEPUNG KEDELAI DAN TEPUNG TERI NASI

Instant porridge is currently one of the food alternatives by all groups to meet the needs of energy and nutrients for the body. Generally, commercial instant porridge contains high carbohydrates, in this study instant porridge was modified by using raw materials of rice flour, soy flour, and rice anchovy flour. The study aimed to determine the effect of the ratio of rice flour, soy flour, and rice anchovy flour on the physicochemical and sensory characteristics of instant porridge, as well as to determine the best instant porridge formulation as a source of protein and fiber. The study used a simple Completely Randomized Design (CRD) with 6 treatment levels and 3 experimental units. The ratio of rice flour and soy flour was B1 (60:35), B2 (55:40), B3 (50:45), B4 (45:50), B5 (40:55), B6 (35:60). Data were analyzed by ANOVA (Analysis of Variance). The best treatment was found in B5 having high fiber and protein content of 12.32% protein, 9.03% fiber and claimed as high fiber, and accepted by the panelists.