KARAKTERISTIK BREM PADAT DARI BERAS KETAN DENGAN PENAMBAHAN SARI JERUK (Citrus Aurantiifolia)

Abstract

 Brem is a food obtained through a fermentation process. The purpose of this study was to determine the characteristics of solid brem from glutinous rice with the addition of orange juice. The research method used is descriptive quantitative with the research parameters that are seen, namely taste, color and texture. The results showed that the taste parameters before being given the treatment had a bland taste, after being given the treatment the taste that was produced from this Brem product was sweet and sour taste. for the color parameter before being fermented it has a white color and after being treated with solid brem, a bright bright yellow color is obtained. Then for the texture parameter before the fermentation of solid brem the texture is liquid and after the fermentation the texture of solid brem is thick and slightly soft.