<![CDATA[Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan enzim glukoamilase pada pembuatan rice milk malt beras merah terhadap sifat sensoris warna, kekentalan, bau, rasa, aroma, dan kesukaan overall dengan metode rangking dan hedonik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima pengulangan. Data yang diperoleh dianalisis dengan uji non-parametrik Kruskal Wallis Test dan uji lanjut Mann Whitney U Test. Hasil uji sensoris metode rangking menunjukkan bahwa semakin tinggi penambahan enzim glukoamilase tidak dapat mempengaruhi kekentalan, bau, dan aroma namun mempengaruhi warna dan rasa. Semakin tinggi penambahan enzim semakin rendah intensitas warna merah dan semakin tinggi intensitas rasa manisnya. Hasil sensoris metode hedonik menunjukkan perlakuan T0 paling disukai untuk atribut warna, kekentalan, dan bau sedangkan rasa, aroma, dan kesukaan overall yang paling disukai panelis adalah perlakuan T3 yaitu penambahan enzim glukoamilase tertinggi.The aim of this research is to know the effect of glucoamylase enzyme on rice milk malt red rice to the sensory character of color, viscosity, odor, taste, aroma, and overall likeness with rank and hedonic method. This study used Completely Randomized Design (RAL) with four treatments and five repetitions. The obtained data were analyzed by non-parametric test of Kruskal Wallis Test and further test of Mann Whitney U Test. The sensory test result of the ranking method show that the higher glucoamylase enzyme addition can not affect the viscosity, odor, and aroma but affect the color and taste. The higher enzyme addition, the lower intensity of red color and the higher intensity of the sweet taste. The sensory test results of the hedonic method show the most preferred is T0 treatment for color, viscosity, and odor attributes while the most preferred taste, aroma, and overall preferences of panelists are T3 treatment, which is the addition of the highest enzyme glucoamylase.]]>
