Slamet Widodo, Andi Hudiah, Besse Qur’ani, Taufik Nurramadhan
This research aims to assess the organoleptic quality of sweet bread substituted with black rice. Methodology: Black rice replaces wheat flour as the main ingredient in this study. It employs a qualitative research design with an experimental approach involving 20 panelists. Indicators studied include the quality of the bread’s crust, focusing on color, aroma, texture, and taste, with seven indicators for each. Results indicate that sweet bread substituted with black rice exhibits a darker color, a more fragrant aroma, less softness, a superior taste, and increased preference levels. The most favored formula consists of a 50% black rice and 50% wheat blend, achieving an overall acceptance rate of 94.45%. Conclusion: The acceptance of black rice as a substitute for bread suggests that as the proportion of black rice flour increases, panelists are more likely to accept the bread produced. © The Authors, published by EDP Sciences, 2024.
Universitas Negeri, Makassar, Indonesia; Institut Teknologi, Bandung, Indonesia
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