Peningkatan Kadar Protein Tape Beras Ketan Hitam (Oryza glutinosa auct) Dengan Penambahan Sari Buah Nenas (Ananas comosus)

Black sticky rice tape is a traditional fermented food product made from black glutinous rice and has a protein content of 3.0g/100g. The protein level of sticky rice tape is still relatively low. One way to increase the protein level of black sticky rice tape is by adding pineapple juice. In addition to giving pineapple juice during fermentation, it can also increase nutrition in black sticky rice tape. This research was conducted with the aim of increasing the value of protein level and panelist’s preference for black glutinous tape products. This research was conducted using the Khjedal method to measure the protein content of black sticky rice tape with three treatments and one control treatment. In each treatment the black sticky rice tape used was 0.5 kg with the addition of 25 ml, 50 ml, and 75 ml of pineapple juice and without the addition of pineapple juice in the control treatment with two days of fermentation. The protein content of black sticky rice tape was analyzed statistically and the organoleptic test results from the panelists were analyzed descriptively. The results obtained indicate that the more addition of pineapple juice from each treatment, the higher the protein level. Meanwhile, from organoleptic tests on color, taste, aroma and texture, panelists tended to prefer black sticky rice tape with more pineapple juice. Keywords: Black Sticky Rice Tape, Pineapple Juice, Protein