Utilization of Brown Rice as Fortification of Putu Mayang
DOI:
https://doi.org/10.59141/jist.v6i1.8887Keywords:
utilization, brown rice, fortification, putu mayangAbstract
In this day and age, it is very difficult to find food that is rich in nutrients and nutritious, one of the foods that is rich in nutrients can be a typical Betawi food, namely putu mayang cake. If innovated with brown rice, putu mayang cake will be more nutritious and have a lot of nutrients. As well as the nutrition and nutritional content of brown rice, putu mayang cake will look more nutritious and rich in nutrients. Experimental research on the manufacture of putu mayang involves the division of research subjects or objects into control groups and treatment groups, where the treatment group is subjected to certain treatments while the control group is not. This research aims to uncover the Utilization of Brown Rice as a Fortification of Putu Mayang. This study uses an experimental design with a variation of the addition of brown rice as an addition to fortification in the manufacture of putu mayang. This variation was carried out to determine the effect of the addition of brown rice on the fortification of putu mayang cake making. The data from the organoleptic test results include aspects of taste, color, and texture aroma with the use of brown rice flour. The power test of the level of favorability or hedonic test was carried out on the panelists, which amounted to 30 people. Based on the results of consumer acceptance, consumers accept a variety of wheat flour mixtures with different levels, this is due to the large nutritional content possessed by brown rice flour, but the taste of Putu Mayang is not so disturbed, it's just that the texture is a little hard because the more brown rice flour content is included, the less coarse the texture will be.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Nur FitriAnisah Nasution, Vany Octaviany

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.