U.P. Raissa, S. Palupi
This study aims to: 1) develop the right recipe for an innovative Choi pan made of black rice flour, 2) examine the people's acceptance on the developed Choi pan recipe, and 3) analyze the nutritional values contained in the black Choi pan. This study employed the R and D research design with the 4D models (Define, Design, Develop, Disseminate), while descriptive statistics were used to analyze the data. The results of this study:1) show that according to Ayudiah Respatih's recipe, the right recipe for this black Choi pan should contain 50% black rice flour,2) it is shown by the mean value obtained from the test (3.43), in the preference test, it is found that the product is favored by non-trained panelists (3.83), 3) the proximate analysis test results show that the developed Choi pan contains 45.62% water, 1.60% ash, 13.61% protein, 11.57% fat, 4.66% crude fiber, 22.89% carbohydrate, and 251.08 kal/100g energy. © Published under licence by IOP Publishing Ltd.
Department of Culinary Engineering Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia
