Zulfiah, Arrida Ad`hi (2014) Pengaruh Penambahan Tepung Ampas Tahu Dan Carboxy Metil Cellulose (Cmc) Terhadap Sifat-Sifat Beras Analog Berbasis Tepung Mocaf Dan Tepung Maizena. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras merupakan makanan pokok sebagian besar penduduk Indonesia. Setiap tahun, jumlah penduduk Indonesia mengalami peningkatan sebesar 1,49 %. Saat ini, Indonesia tidak lagi bisa mencukupi permintaan beras dalam negeri yang semakin hari semakin meningkat, maka pemerintah melakukan impor beras dengan jumlah yang besar. Untuk mengurangi konsumsi dan impor beras, pemerintah Indonesia telah menetapkan program diversifikasi pangan melalui sumber karbohidrat selain beras. Beras analog merupakan beras tiruan yang terbuat dari bahan baku selain beras dan terigu. Pada penelitian ini digunakan mocaf sebagai bahan baku beras analog yang terbuat dari singkong yang terfermentasi dan tepung maizena dengan penambahan tepung ampas tahu untuk memperkaya serat dan Carboxy Methyl Cellulose sebagai bahan pengikat dan memperbaiki tekstur Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ampas tahu dan CMC (Carboxy Metil Cellulose) terhadap sifat-sifat beras analog. Penelitian ini menggunakan metode RAK (Rancangan Acak Kelompok ) dengan 2 faktor. Faktor pertama yaitu penambahan CMC (1,25%, 1,5 %, 1,75%) dan penambahan tepung ampas tahu (5%,10%,15%). Data hasil penelitian dianalisis menggunakan ANOVA (Analysis of Varian) kemudian diuji lanjut dengan BNT dan DMRT dengan taraf 5 % serta uji organoleptik skala hedonic, sedangkan untuk menentukan perlakuan terbaik menggunakan metode indeks efektivitas (de Garmo). Beras analog perlakuan terbaik diperoleh pada perlakuan penambahan CMC 1,5% dan penambahan tepung ampas tahu 5%. Karakteristik kimia dan fisik beras analog perlakuan terbaik yaitu kadar air 8%, kadar serat kasar 6,64%, kadar lemak 1,62%, kadar protein 1,88%, kadar abu 1%, kadar pati 84,86%, kadar amilosa 35%, daya rehidrai 155,06%, pengembangan volume 142,58%, Cooking time 12,45 menit, cooking loss 0,85%, warna (L*) 59,75, (a*) 0,96, (b*) 10,68. Karakteristik organoleptik beras analog meliputi warna 3,05 (agak suka),aroma 2,85 (agak tidak suka), rasa 3,55 (agak suka), tekstur 2,75 (agak tidak suka a
English Abstract
Rice is the staple food for the most indonesian. Each year, indonesia’s population increased by 1.49%. Currently, Indonesia was no able to fulfill the increasing demand for rice in the country. Based on this case, the government import large quantities of rice. To reduce import and consumption of rice, Indonesian goverment had to set the food diversification program with the other carbohydrate sources. Analog rice was an artificial rice made from the other raw materials without rice and wheat. This research used mocaf as a raw material to made analog rice. Mocaf was made from the fermented cassava and maize flour with the addition of tofu waste flour to fiber enrichment and Carboxy Methyl Cellulose as a binder and improve the texture. The objectives of this research was to determine the effect of addition tofu waste flour and CMC (Carboxy Methyl Cellulose) on the properties of analog rice. This research was arranged by using RBD (Randomyzed Block Design) with 2 factors. The first factor was the concentration of CMC (1.25%, 1.5%, 1.75%) and the second factor was the concentration of tofu waste flour (5%, 10%, 15%). Each treatment has been performed 3 replications. The data were analyzed by using ANOVA (Analysis of Variant) then further tested with LSD and DMRT at 5% level and organoleptic test hedonic scale, whereas to determine the best treatment method effectiveness index (De Garmo). The best treatment was obtained in 1.5% CMC addition and the addition of 5% tofu waste flour. The best treatment in chemical and physical characteristics of analog rice was 8% moisture content, 6.64% crude fiber, 1.62% fat, 1.88% protein, 1% ash, 84.86% starch, 35% amylose, rehydration capacity 155.06%, volume ratio 142.58%, cooking time 12.45 minutes, cooking loss 0.85%, color (L*) 59.75, (a*) 0.96, (b*) 10.68. The organoleptic characteristics include color 3.05 (rather like), flavour 2.85 (rather do not like), taste 3.35 (rather like), texture 2.75 (rather do not like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/466/051407782 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 21 Nov 2014 07:36 |
| Last Modified: | 26 Mar 2024 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/149880 |
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