Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang

Beras Rendang is one of the traditional food from West Sumatra, originating city Payakumbuh. It made with glutinous rice, which has low protein content. Substitution rice flour mung bean as a source in expected to increase The aim this study determine utilization production rendang terms organoleptic quality and research design used was an experimental Completely Randomized Design (CRD) consisting 4 treatments 2 replications. products were tested for Data analysis performed descriptively using comparative test data content analyzed descriptively. results showed overall preference panelists towards color, aroma, texture, taste, average score 3.1. best substitution found treatment P1, 100 grams flour. (P1) 8.9 grams. can content, but it also affects aroma product. Therefore, other techniques are needed improve