This study aimed to determine the effect of stabilizer types and concentration, and
the interaction of the best treatment on the proximate and sensory content of black
glutinous rice in mochi. This research was conducted using a randomized block
design (RBD) with two factors. The first factor was the addition of various types
of stabilizers (S) with 4 levels, those were CMC (Carboxymethyl Cellulose), jelly,
gelatin, and konjac carrageenan mixture. The second factor was the addition of
various concentrations of stabilizer (K) with 3 levels (3%, 5%, and 7%). The
proximate testing of the study included the contents of moisture, ash, texture,
crude fiber, fat, antioxidant, and total sugar. The sensory testing in this study
included aroma, taste and overall preferences. The results showed that the
addition of various types of stabilizers (S) had a significant effect on proximate
analysis on the observation variables of contents of moisture, ash, texture, fat.
Meanwhile, it had no significant effect on the variables of contents of crude fiber,
antioxidant, and total sugar. The sensory analysis had a significant effect on
aroma variables and had no significant effect on taste and preference variables.
The concentration of stabilizer (K) did not significantly affect all variables in the
proximate and sensory analysis. Meanwhile, it had a significant effect on the
treatment interaction (SxK) on proximate analysis on the variable contents of
moisture, ash, and texture, fat. On the other hand, it had no significant effect on
the variable contents of crude fiber, antioxidant, and total sugar. The sensory
analysis had a significant effect on aroma variables and had no significant effect
on taste and preference variables. The best treatment based on proximate and
sensory tests was the 5% gelatin treatment (S3K2) which contained 35.57% water
content, 0.79% ash content, 0.35 kg / cm2 texture, 6.12% crude fiber content, 0.58%
fat content, 11.20% antioxidant content , total sugar content 25.04%, aroma 3.33
(a little musty), taste 3 (rather good) and 2.62 preference (neutral).