The Quality Analysis Towards ^JOSS^ (Jatisarono Organik Sehat Sejahtera) Organic Rice Hasna Difa Salisa, Novita Erma Kristanti*, Anggoro Cahyo Sukartiko
Agro-industrial Technology Department, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia
*novita_erma[at]ugm.ac.id
Abstract
One of the efforts for a new product to be accepted by consumers is paying attention to its quality. The main subject of this research is JOSS Organic Rice, a local product from Yogyakarta Special Region that is currently in the introduction phase to the market. This study aims to analyze the quality profile of JOSS Organic Rice. The rice samples used in this study are white organic aromatic rice from JOSS Organic Rice (Menor), Brand X (Mentik Susu), and Brand Y (Pandan Wangi). The samples have the exact location, price, and production period limitations. The physical quality testing includes attributes such as rice color, dimensions, and hardness. Meanwhile, the chemical quality testing includes moisture content, whiteness, and cooked rice shelf life. Rice dimensions are calculated using ImageJ. Hardness is tested using a Universal Testing Machine, the moisture content is measured using a moisture analyzer, rice color is assessed using a chromameter, and rice stickiness is measured using a spectrophotometer. JOSS Organic Rice has the characteristic of having a dull white color, medium rice grain shape, and it tends to break easily. The texture of the cooked rice from JOSS Organic Rice is neither too sticky nor loose.
