The Level of Preference of Instant Rice Bran Milk Products Innovation with Various Flavor Variants as Functional Food

Saifuddin  Sirajuddin; Masni Masni; Abdul  Salam

doi:10.3889/oamjms.2021.6469

Authors

Saifuddin Sirajuddin Department of Nutrition
Masni Masni Department of Reproductive and Family Health
Abdul Salam Department of Nutrition, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0003-3844-0821

DOI:

https://doi.org/10.3889/oamjms.2021.6469

Keywords:

Instant rice bran milk, Acceptability, Product innovation, Hedonic test

Abstract

BACKGROUND: Instant rice bran milk is an innovation product made from rice bran with the addition of emulgator and flavor.

AIM: The purpose of this study was to determine the level of preference of instant rice bran milk products through hedonic testing in accordance with pre-determined sensory properties and determine the acceptability of instant rice bran milk products.

METHOD: The research method is an experiment with sensory tests and hedonic tests on five kinds of flavors, namely chocolate, vanilla, orange, melon and original flavors. Sensory attributes that are referred by panelists include shape, color, aroma, taste, texture, and overall impression.

RESULTS: Overall panelist assessment of instant rice bran milk products shows that rice bran milk that uses melon flavoring has the highest score (3.69) and the lowest is using orange flavoring (2.63). The most preferred product is milk that uses melon flavoring. There were differences in the average results of the panelist assessment of each product based on color, odor, and overall rating (p < 0.05), while based on taste and texture, there is no difference (p > 0.05).

CONCLUSION: Instant rice bran products favored both in terms of shape, color, aroma, taste, texture, and overall impression were very positively accepted as dairy product innovation and the most preferred product is one that uses melon flavorings.

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