Bahanan, FathyF (2011) Identifikasi Sifat Fisikokimia Beras Tiruan (Artificial Rice) Berbasis Tepung Komoditas Lokal. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras tiruan (artificial rice), adalah diversifikasi makanan pokok yang diolah dari bahan baku berbasis karbohidrat, dengan penambahan zat-zat tertentu untuk memperbaiki kualitas makanan pokok. Singkong merupakan komoditas hasil pertanian, sumber karbohidrat yang penting setelah beras. Kandungan karbohidrat dan kalori pada singkong yaitu 34.7 gram dan 146 kalori (Soetanto, 2001). Umbi garut (Marantha arundinacea) memiliki kandungan indeks glisemik rendah, sehingga sangat bermanfaat bagi kesehatan terutama untuk penderita diabetes atau penyakit kencing manis (Rukmana, 2000). Kacang tunggak yang merupakan kacang-kacangan inferior, memiliki kandungan protein yang cukup tinggi, yaitu berkisar antara 18.3%-35%, sedangkan protein pada beras 8.5% (Purwani dan Santosa, 1995).. Penelitian ini dilaksanakan pada 13 Maret 2011 sampai 20 Mei 2011 di Laboratorium Teknik Pengolahan Pangan dan Hasil Pertanian Jurusan Keteknikan Pertanian dan Laboratorium Pengolahan Pangan Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang. Metode penelitian yang digunakan adalah metode empirik yang tersusun atas 1 faktor yaitu proporsi tepung komposit, dengan 3 kali ulangan. Proporsi pati garut 10% sebagai variabel terkontrol. Parameter yang digunakan dalam penelitian ini adalah sifat fisik meliputi keseimbangan massa, tekstur, analisa warna, penyerapan air, dan kadar air; sifat kimia meliputi kadar protein, lemak, abu, dan serat kasar; dan organoleptik meliputi rasa, tekstur, aroma, dan warna. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode indeks efektivitas De Garmo. Hasil penelitian beras tiruan ini ditujukan pada perlakuan terbaik dengan parameter (30 gram tepung kacang tunggak, 50 gram tepung singkong, 20 gram tepung garut) yaitu sifat fisik meliputi kadar air 11.90%, tekstur 13.74 kg/cm2, rendemen 84.50, tingkat kecerahan 38.8, penyerapan air 3.27%, dan tingkat kekuningan 14.77. Sifat kimia meliputi kadar abu 2.22%, kadar protein 5.79%, kadar lemak 0.43%, dan kadar serat kasar 3.24%. Organoleptik meliputi warna 4 (netral), rasa 4.2 (netral), aroma 5.4 (agak suka) dan tekstur 4.5 (netral).
English Abstract
Artificial rice, is the diversification of staple foods prepared from carbohydrate-based raw materials, with the addition of specific subtance to improve the quality of staple foods. Cassava (Manihot utilissima), is the product of agricultural commodities, an important source of carbohydrate after rice. Carbohydrate content and calories in cassava is 34.7 grams and 146 calories (Soetanto, 2001). Arrowroot (Marantha arundinacea) contains a low glycemic index, so it is beneficial to health, especially for people with diabetes (Rukmana, 2000). Cowpea (Vigna unguiculata L. Walp) which is aninferior nuts, have a fairly high protein content, which ranged between 18.3-35%, whereas 8.5% of protein in rice (Purwani and Santoso, 1995). The research was conducted on March 13, 2011 until May 20, 2011 at the Engineering Laboratory of Food and Agricultural Product Processing Department of Agricultural Engineering and Food Processing Laboratory Department of Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang. The research method used was empirik method which is composed of one factor is the proportion of composite flour, with three replications. The proportion of 10% arrowroot starch as a controlled variable. The parameters used in this research is the physical parameters include mass balance, textre, color analysis, water absorption, and moisture content; chemical properties include protein, fat, ash, and crude fiber; and organoleptic include taste, texture, flavor, and color. Selection of the best treatment is done by using the method of De Garmo effectiveness index. The results of this artificial rice research, aimed at the best treatment with the parameters 30 grams of cowpea flour, 50 grams of cassava flour,20 grams arrowroot flour. Physical properties include 11.90% moisture content, texture 13.74 kg/cm2, water absorption 3.27%, mass balance 84.50, and brightness levels 38.8 and 14.77 yellowish. Chemical properties include ash content 2.22%, protein content 5.79%, fat content 0.43%, and crude fiber content 3.24%. Organoleptic include color 4 (neutral), texture 4.5 (neutral), taste 4.2 (neutral), and flavor 5.4 (rather like) .
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/127/051102979 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 18 Aug 2011 08:54 |
| Last Modified: | 21 Oct 2021 07:17 |
| URI: | http://repository.ub.ac.id/id/eprint/148575 |
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