KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PUFFED RICE DARI GABAH VARIETAS CIHERANG (Oryza sativa) DAN SETAIL (Oryza sativa Linn. var. glutinosa)

The purpose of this research was to determine physical, chemical and sensory characteristics of puffed rice from Ciherang (Oryza sativa) and Setail (Oryza sativa Linn. var. glutinosa) varieties. The research started from March 2019 to June 2020 at Agricultural Product Chemical Laboratory, Sensory Laboratory of Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The research used a Factorial Completely Randomized Design with two treatments factors. The first factor was the types of grain various which consists of two levels of treatment, and the second factor was roasting time which consists of four levels of treatment and each treatment was repeated three times. The observed parameters in this research were physical characteristics (yield, hardness, specific volume, browning index), chemical characteristics (moisture content and ash content) and sensory characteristics (color, aroma, texture and taste). The results showed that the types of grain significantly affected yield, hardness, specific volume and ash content of puffed rice. The treatment of roasting time had a significant effect on yield, hardness, specific volume, browning index and moisture content of puffed rice. The interaction of types of grain and roasting time significantly affected browning index of puffed rice.