Marantika, Meilani Eka (2017) Pengkajian Beras Pecah Kulit (Brown Rice) Dalam Kemasan Vakum (Vacuum Packaging) Berdasarkan Ketebalan Plastik Kemasan Jenis Nylon. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras pecah kulit (Brown Rice) merupakan beras yang hanya dihilangkan sekamnya, dilakukan satu kali pengilingan tanpa dipoles menjadi beras putih dan masih memiliki kulit ari. Sehingga beras pecah kulit memiliki gizi yang lebih lengkap dibandingkan beras giling. Namun memiliki kandungan lemak yang lebih tinggi dibandingkan beras sosoh sehingga lebih mudah apek selama masa penyimpanan sehingga dibutuhkan cara penyimpanan yang tepat untuk menjaga penurunan mutu beras selama penyimpanan salah satunya dengan dikemas secara vakum (Vacuum Packaging). Pengemasan vakum merupakan salah satu teknologi pengemasan yang mampu menurunkan reaksi oksidasi pada produk karena pengemasan dilakukan secara vakum atau menghilangkan udara dari dalam kemasan. Jenis kemasan dan ketebalan plastik kemasan yang digunakan juga mampu menghambat kerusakan pada produk. Penelitian ini dilakukan untuk mengkaji beras pecah kulit selama penyimpanan vakum berdasarkan ketebalan kemasan. Penelitian ini diharapkan dapat memberikan informasi mengenai cara pengemasan beras pecah kulit secara tepat. Rancangan percobaan yang dilakukan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan dua faktor yaitu varietas perlakuan (beras pecah kulit, beras sosoh I dan beras sosoh II) dan ketebalan kemasan (plastik vakum 75 mikron, 100 mikron dan 120 mikron) sehingga terdapat 9 kombinasi perlakuan yang masing-masing diulang 3 kali yang akan disimpan pada suhu ruangan selama 2 bulan dan diamati 15 hari sekali. Parameter yang diuji yaitu perubahan berat, kadar air, densitas, kadar lemak dan organoleptik aroma. Data yang diperoleh dianalisa menggunakan sidik ragam ANOVA, uji lanjut BNJ dan perlakuan terbaik diperoleh menggunakan Multiple Attribute. Berdasarkan hasil penelitian, ketebalan plastik kemasan jenis nylon memberikan pengaruh nyata terhadap perubahan berat, kadar air, densitas, dan kadar lemak. Selama penyimpanan perubahan berat dan kadar air cenderung meningkat, densitas dan kadar lemak cenderung menurun, nilai kesukaan panelis terhadap aroma beras juga cenderung menurun. Perlakuan terbaik yaitu pada beras sosoh II dengan kemasan 120 mikron dengan perubahan berat terendah (0,164%), nilai kadar air terendah (12,751%), nilai densitas tertinggi (0,820 gr/cm3), nilai kadar lemak (0,23%), dan nilai kesukaan panelis tinggi (5,3 atau suka).
English Abstract
Brown rice is whole grain of rice with husk removed, milled once and unpolished to retain the outer yellowish-brown layer (bran). Brown rice has more complete nutrition facts than polished rice. But, contain of fat in brown rice is higher than polished rice and caused rancidity properties during storage time, so an appropriated packaging method is needed to keep the quality of brown rice during storage, the alternative method applied is vacuum packaging. Vacuum packaging is one of packaging technology that can increase oxidative reaction on a product because of applying vacuum condition inside. Kind of packaging and plastic thickness are also inhibit the damage of products. This research aimed to study the properties of brown rice during vacuum storage based on the thickness of packaging and expected to provide an information about an appropriate brown rice packaging method. Experimental design applied in this research is Randomized Complete Design (RCD) compiled with two factorial, variety (brown rice, polished I, and polished II) and packaging thickness (vacuum plastic 75 micron, 100 micron, and 120 micron) so, there are 9 combination of treatments and repeated three times for each combination that will be stored in room temperature for two months and observed once in 15 days. Tested parameter are weight reduced, moisture content, density, fat content, and aroma organoleptic. Retrieved data was analyzed by ANOVA, multiple comparison test using Honesty Significant Different (HSD) and best treatment gained using Multiple Attribute. Based on the result of this research, thickness of nylon packaging has a high significance influence against weight reduced, moisture content, density, and fat content. During storage time, weight and moisture content of brown rice were increased, density and fat content were decreased, and panelist preference values of brown rice aroma were increased. Best treatment is polished II using 120 micron of packaging thickness with lowest weight reduced (0,164%), lowest moisture content (12,751%), highest density value (0,820 gr/cm3), fat content (0,23%), and high preference value of panelist (5,3).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/310/051706454 |
| Uncontrolled Keywords: | Beras pecah kulit, Ketebalan kemasan, Pengemasan Vakum |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.09 Packaging |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 09 Aug 2017 02:49 |
| Last Modified: | 13 Oct 2020 07:04 |
| URI: | http://repository.ub.ac.id/id/eprint/1138 |
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