KARAKTERISTIK FISIKOKIMIA JIPANG BERAS KETAN HITAM (Oryza sativa var glutinosa) DENGAN PENAMBAHAN TEPUNG MAIZENA SEBAGAI BAHAN PENGIKAT

Jipang is a snack that has a sticky and crunchy nature. This study aims to determine the effect of adding cornstarch on the physicochemical properties of black sticky rice jipang. The research method used was a Randomized Block Design (RAK) with one factor, namely the concentration of cornstarch addition consisting of 0%; 3%; 6%; 9%; and 12%. The results showed that the addition of cornstarch significantly affected the parameters of ash content, L* color, a* color, and hedonic test. The best treatment in this study from physical and chemical testing was the addition of 3% cornstarch. The results for each parameter at a concentration of 3% flour addition were water content of 4.49%, ash content of 0.42%,
protein content of 2.78%, reducing sugar content of 0.31%, texture (hardness 227.586N, cohesiveness 0.05414, adhesiveness 0.01605), and color intensity (color L* 38.60, color a* 4.25, and color b* 0.95). Meanwhile, for the hedonic test, the panelists preferred the addition of cornstarch with a concentration of 6%.