Rahman, Rifqi Saifur (2014) Karakterisasi Beras Tiruan Berbasis Tepung Ubi Jalar Oranye Termodifikasi Heat Moisture Treatment (HMT) (Kajian Proporsi Tepung Kacang dan Lama Pengukusan). Sarjana thesis, Universitas Brawijaya.
Abstract
Tingginya tingkat konsumsi beras di Indonesia disebabkan semakin meningkatnya jumlah penduduk, serta pola konsumsi masyarakat yang sulit berubah dari beras ke bahan pangan lainnya. Diversifikasi pangan merupakan salah satu upaya untuk mengurangi ketergantungan masyarakat akan konsumsi beras. Beras tiruan merupakan salah satu bentuk diversifikasi makanan pokok yang dapat diolah dari bahan baku berbasis karbohidrat. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama pengukusan beras tiruan dengan bahan baku tepung ubi jalar oranye termodifikasi HMT serta pengaruh proporsi penambahan tepung kacang-kacangan terhadap karakteristik fisik dan kima beras tiruan yang dihasilkan. Bahan baku yang digunakan pada penelitian ini yaitu tepung ubi jalar oranye termodifikasi Heat Moisture Treatment (HMT), tepung kacang hijau dan tepung kacang tunggak. Tepung kacang yang digunakan adalah sebagai sumber protein tambahan. Modifikasi HMT tepung ubi jalar oranye dilakukan untuk memperbaiki sifat alamiah patinya, yaitu rendahnya sifat viskoelastik bahan sehingga tekstur produk olahan yang dihasilkan cenderung rapuh. Modifikasi HMT dilakukan pada suhu 500C selama 9 jam. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor 1 adalah proporsi penambahan tepung kacang hijau : tepung kacang tunggak (0:30; 30:0; 15:15) dan faktor 2 adalah lama waktu pengukusan beras tiruan (0 menit, 10 menit, dan 20 menit). Setiap perlakuan dilakukan ulangan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data dianalisa menggunakan analisis ragam (ANOVA). Apabila terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) dengan taraf nyata 5 % dan bila tidak terdapat interaksi dilakukan uji BNT (Beda Nyata Terkecil) dengan taraf nyata 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Perlakuan terbaik berdasarkan parameter kimia dan fisik diperoleh dari penambahan tepung kacang hijau : tepung kacang tunggak (0:30) dan lama waktu pengukusan 0 menit, yaitu kadar air 10,56%, kadar pati 71,28%, kadar protein 8,67%, kadar amilosa 20,12%, total karoten 183,55 ppm, kadar lemak 0,48%, kadar abu 2,53%, kadar serat kasar 5,20%, daya rehidrasi 245,60%, pengembangan volume 275,55%, cooking time 39,34 menit, cooking loss 10,99% dan tingkat kecerahan (L) 40,40.
English Abstract
The high level of rice consumption in indonesia is caused by the increasing number of population. Diversification is an alternative in minimizing rice dependency. However, consumpt pattern is difficult to change from rice to other food staple. By developing artificial food it is expected to lower the consumption rate of rice. The purposes of this research were to investigate effect of the steaming time by Heat Moisture Treatment (HMT) modification orange sweet potato flour and also the proportion effect of beans flour to the resulting physicochemical characteristic of artificial rice. The raw materials of this research were orange sweet potato modified by HMT, mung bean flour and cowpea flour. The beans flour were used as protein source. HMT modification of orange sweet potato flour is used to improve the nature of starch which has low viscoelastic properties, causing low agregation of finished products. HMT modification was conducted at temperature 500C and heating time 9 hours. This research used Randomized Block Design (RBD) with two different treatments. First factor was the proportion of mung bean flour : cowpea flour (30:0; 0:30; 15:15) and the second factor was the artificial rice steaming time (0 minute, 10 minute, and 20 minute). This experiment was repeated 3 times in order to obtain 27 units of the experiment. Data were analyzed by Analysis of Varians (ANOVA). When there was a significant difference in the interaction of both treatments DMRT (Duncans Multiple Range Test) was conducted. When no interaction difference in both treatments LSD (Least Significants Difference) test was conducted. Both test were using significant level 5%. The best treatment in this reseach are selected by Zeleny method. The best treatment based on the chemical and physical parameters was obtained from the proportion selection of mung bean flour : cowpea flour (0:30), with the steaming time 0 minutes. The characteristics of the best treatment was 10,56% moisture content, 71,28% starch content, 8,67% protein content, 20,12% amylose content, 183,55 ppm total carotene, 0,48% fat content, 2,53% ash content, 5,20% crude fiber content, 245,60% the rehydration, 275,55% volume expansion, 39,34 minutes cooking time, 10,99% cooking loss and 40,40 brightness (L).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/193/051403329 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Jun 2014 11:21 |
| Last Modified: | 11 Mar 2022 01:04 |
| URI: | http://repository.ub.ac.id/id/eprint/149582 |
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