Adicandra, RizkiMukti (2015) Karakteristik Beras Analog Berbasis Tepung Ubi Kelapa Putih (Discorea Alata L.) (Kajian Proporsi Tepung Ubi Kelapa Putih:Tepung Beras dan Konsentrasi Alginat). Sarjana thesis, Universitas Brawijaya.
Abstract
Tingkat konsumsi beras di Indonesia masih sangat tinggi mencapai 95%, walaupun selama periode 2002 – 2013 tingkat konsumsi beras mengalami penurunan. Produksi beras nasional saat ini cukup banyak, namun dikhawatirkan tidak dapat memenuhi kebutuhan beras nasional sehingga perlu upaya untuk mendukung ketahanan pangan nasional, yaitu dengan diversifikasi pangan dalam bentuk beras analog. Permasalahan dalam produk beras analog adalah tekstur beras analog yang bersifat pera akibat tingginya kandungan amilosa pada tepung ubi kelapa putih dan adanya aroma khas yang tidak mudah diterima sehingga perlu digunakan bahan baku tambahan berupa tepung beras dan alginat untuk memperbaiki tekstur dan cita rasa nasi analog. Penelitian ini bertujuan untuk mengetahui proporsi tepung ubi kelapa putih : tepung beras dan penambahan konsentrasi alginat dalam pembuatan beras analog serta untuk mengetahui mutu hedonik, karakteristik adonan, dan pengaruhnya terhadap sifat fisik, kimia dan penerimaan sensoris beras analog. Penelitian ini disusun dengan beberapa metode. Pertama, uji mutu hedonik beras analog. Kedua, analisis reologi adonan beras analog. Ketiga, Formulasi beras analog, meliputi analisis fisik dan uji penerimaan sensoris. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) 2 faktor. Faktor I adalah proporsi tepung ubi kelapa : tepung beras (R), yaitu 100:0, 85:15, dan 70:30, sedangkan faktor II adalah tingkat penambahan konsentrasi alginat (G) yaitu 1%, 2%, dan 3%. Data yang diperoleh dianalisa menggunakan ANOVA (Analysis of Variance) dan dilanjutkan uji BNT 5%. Data hasil uji penerimaan sensoris dianalisa menggunkan uji Hedonic Scale scoring dan dilanjutkan uji DMRT 5%. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode zeleny yang kemudian dilanjutkan dengan analisis kimia, perhitungan kalori dan informasi nilai gizi beras analog perlakuan terbaik. Hasil penelitian menunjukkan faktor proporsi tepung ubi kelapa putih dan tepung beras dan penambahan konsentrasi alginat memberikan pengaruh yang nyata (α = 0,05) terhadap pengembangan volume, tingkat kecerahan warna (L), dan daya rehidrasi beras analog, sedangkan penambahan konsentrasi alginat memberikan pengaruh yang nyata (α = 0,05) terhadap waktu pemasakan beras analog. Penggunaan proporsi tepung beras yang cukup tinggi mempengaruhi tingkat kesukaan panelis terhadap warna, tekstur, dan kenampakan beras analog mentah, nasi analog hangat, dan nasi analog dingin, serta berpengaruh juga pada parameter rasa, kekenyalan, kepulenan, dan kenampakan nasi analog hangat dan nasi analog dingin. Penggunaan konsentrasi alginat yang semakin tinggi mempengaruhi tingkat kesukaan panelis terhadap warna dan sifat kilap beras analog mentah dan nasi analog dingin serta berpengaruh juga pada parameter bau beras analog mentah. Penggunaan proporsi tepung ubi kelapa putih yang cukup tinggi mempengaruhi tingkat kesukaan panelis terhadap bau nasi analog hangat dan nasi analog dingin. Perlakuan terbaik berdasarkan parameter sifat fisik serta organoleptik beras analog mentah, nasi analog hangat, dan nasi analog dingin diperoleh dari proporsi tepung ubi kelapa putih : tepung beras 70 : 30 dengan penambahan konsentrasi alginat 2%
English Abstract
The level consumption of rice in Indonesia is still very high at 95%, although during the period 2002-2013 rice consumption levels decline. National rice production is currently quite a lot, but feared not enough for national rice necessity. Therefore, diversification food in the form of artificial rice is needed to support national food availability. Some problems in artificial rice product are first its texture. It tends to be “pera” due to the high content of amylase in white greater yam flour. As well the strong aroma of white greater yam flour makes artificial rice difficult to be accepted by consumers. Also we need to use additional materials such rice flour and alginate to improve its texture and taste. This research aims to determine the optimal proportion of white greater yam flour and rice flour with the addition of alginate concentrations to obtain artificial rice and to determine hedonic quality, dough characteristic, and its effect on physical, chemical and sensory properties of artificial rice. This research was prepared by several methods. First, hedonic quality test of artificial rice. Second, analyzed of artificial rice dough rheology. Third, formulation artificial rice, includes analyzed of physical and sensory acceptance test. This research was arranged using Randomized Block (RBD) with 2 factors. The first factor was white greater yam flour and rice flour proportion (R) consisting of 3 levels (100:0, 85:15, and 70:30) and the second factor was the addition of alginate concentrations (G) consisting of 3 levels (1%, 2% and 3%). The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued using Least Significant Different Test (LSD) at α=5%. The sensory acceptance test data were analyzed using Hedonic Scale Scoring test and then continued using Duncan’s Multiple Range Test (DMRT) at α=5%. The best treatment is identified by zeleny method and continued using analyzed chemical, counting calories and nutrition fact of artificial rice. The results showed that white greater yam flour and rice flour proportion with the addition of alginate concentrations gave a very significant effect (α=5%) on volume development, follows color brightness (L), and rehydration capacity of artificial rice. Meanwhile addition of alginate concentrations gave a very significant effect (α=5%) on cooking time of artificial rice. The use of a high proportion of rice flour affect the level of preference for color, texture, and appearance of the raw artificial rice, warm artificial rice and cold artificial rice, and also affect the parameters of taste, elasticity, fluffier, and the appearance of warm artificial rice and cold artificial rice. The use of higher alginate concentrations of which affect the level of preference for color and characteristic gloss of the raw artificial rice and cold artificial rice and also affect the parameters of aroma raw artificial rice. The use of a high proportion of white greater yam flour proportion high enough to affect the level of preference for aroma raw artificial rice and cold artificial rice. The best treatment based on physical, organoleptic raw artificial rice, warm artificial rice, and cold artificial rice was obtained from the treatment white greater yam flour and rice flour proportion 70 : 30 with the addition of alginate concentrations 2%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/74/051502899 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 22 Apr 2015 10:51 |
| Last Modified: | 23 Oct 2021 06:17 |
| URI: | http://repository.ub.ac.id/id/eprint/150591 |
Preview |
Text
SKRIPSI-RIZKI_MUKTI_ADICANDRA-105100101111014-THP-FTP-UB.pdf Download (8MB) | Preview |
Actions (login required)
 |
View Item |