Karakteristik Sifat Organoleptik Roti Tawar dengan Penambahan Kayu Manis (Cinnamomum Verum)

Abstrak

In this study, Rokama Spice snacks were made. This snack uses spices that are famous in Ternate City, North Mauluku, namely Cinnamon. The modification in this study was the addition of cinnamon in different doses. The purpose of this study was to obtain the right concentration of cinnamon addition so as to produce organoleptic quality Rokama Spice. The experimental design used was a randomized block design (RAK) which was arranged in a factorial manner, ie without the addition of cinnamon, the addition of 1/2 tablespoon cinnamon, 1 tablespoon, 1 tablespoon, and 2 tablespoons. Rokama Spice's research observations include organoleptic observations using the hedonic scale method and the best treatment will be tested for physical quality. The results of this study indicate that the difference in the addition of cinnamon is significantly different to the preference for the texture of Rokama Spice while the preference for the taste, aroma, color of Rokama Spice is not significantly different. The best results for organoleptic quality are using the addition of tablespoon of cinnamon. The best organoleptic quality for each parameter is taste = addition of tbsp of cinnamon with an average of (4.4), color = addition of tbsp of cinnamon with an average of (4.3), aroma = addition of tbsp of cinnamon with an average of (4, 26) and texture = 4.0 addition of tbsp cinnamon.

Keywords: Bread, Cinnamon, Business Analysis.