Arisandy, OkkyMahendraPutra (2015) Karakteristik Beras Tiruan Berbasis Tepung Kimpul (Xanthosoma sagittifolium) (Kajian Proporsi Tepung Kimpul : Tepung Beras dan Konsentrasi Alginat). Sarjana thesis, Universitas Brawijaya.
Abstract
Kebiasaan masyarakat Indonesia yang menjadikan nasi sebagai makanan pokok membuat pemerintah harus mengimpor beras sebanyak 1.927.563 ton. Untuk mengurangi ketergantungan pada konsumsi beras maka diversifikasi pangan sangat diperlukan. Beras tiruan merupakan salah satu bentuk diversifikasi makanan pokok berbasis karbohidrat. Umbi kimpul yang tinggi karbohidrat dapat digunakan sebagai bahan baku beras tiruan yang kemudian ditepungkan. Dalam 100 gram tepung kimpul mengandung 90,62% karbohidrat. Beras tiruan yang baik memiliki konsistensi yang kompak sehingga dalam pembuatannya perlu digunakan senyawa pengikat yaitu alginat. Sedangkan tepung beras ditambahkan berperan sebagai penyumbang amilosa yang berpengaruh terhadap beras tiruan yang dihasilkan. Penelitian ini dilakukan dengan 2 tahap. Tahap pertama adalah uji penerimaan sensoris mutu hedonik yang disajikan dalam Spider chart. Tahap kedua adalah formulasi beras tiruan dan uji penerimaan sensoris. Tahap pertama disusun dengan menggunakan metode deskriptif, sedangkan pada tahap kedua disusun dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu faktor pertama proporsi tepung kimpul dan tepung beras yang terdiri atas 3 level (100:0, 85:15, dan 70:30), faktor kedua proporsi penambahan konsentrasi alginat yang terdiri atas 3 level (1%,2%,dan 3%) dengan 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Data yang diperoleh dianalisa menggunakan analisa ragam (ANOVA) kemudian dilanjutkan dengan uji BNT dan DMRT dengan (α=0,05). Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode Zeleny dengan parameter warna, rasa, tekstur, bau menyimpang, sifat kilap, kekenyalan, kepulenan, dan kenampakan. Hasil pemilihan perlakuan terbaik akan dilakukan analisa proksimat, pati, amilosa, dan serat kasar. Hasil penelitian menunjukkan bahwa semakin tinggi proporsi tepung beras dan alginat dapat meningkatkan nilai warna, daya rehidrasi, pengembangan volume, dan mempercepat cooking time. Faktor proporsi tepung beras memberikan pengaruh nyata (α=0,05) terhadap warna (L*), daya rehidrasi, rasio pengembangan, dan cooking time. Faktor proporsi alginat memberikan pengaruh nyata (α=0,05) terhadap daya rehidrasi, cooking time, dan rasio pengembangan. Perlakuan terbaik terdapat pada beras tiruan dengan proporsi tepung kimpul : tepung beras (70:30) dan konsentrasi alginat 2%. Karakteristik kimia beras tiruan perlakuan terbaik menunjukkan kadar air 10,23%, kadar abu 3,93%, kadar lemak 7,96%, kadar protein 4,55%, kadar pati 65,63%, kadar amilosa 25,98%, dan serat kasar 3,24%. Karakteristik fisik perlakuan terbaik menunjukkan tingkat kecerahan (L*) 50,02, daya rehidrasi 149,20%, cooking time 13.68 menit, pengembangan volume 158,67%. Dan pada karakteristik organoleptik rerata tingkat kesukaan panelis yaitu netral hingga agak menyukai terhadap beras tiruan, nasi hangat, dan nasi dingin yang dibandingkan dengan beras padi IR36. Dalam 1 porsi makan (105g) beras tiruan memberikan 402 Kkal dengan (AKG 20%).
English Abstract
Indonesian people have a habit to make rice as their main food, encourage the government had to import rice as much as 1,927,563 tons. To reduce dependence on rice consumption, the food diversification is needed. Artificial rice is a form of carbohydrate-based staple food diversification. Bulbs of cocoyam is high in carbohydrates that can be used as a raw material artificial rice which then powdered. In 100 grams of cocoyam flour containing 90,62% carbohydrates. Good artificial rice has the consistency of a compact so in the making need to use a binder compounds that is alginate. While the rice flour is added role as a contributor amylose to take effect on the resulting artificial rice. This research was carried out with 2 stages. The first stage is acceptance testing sensory hedonic quality that is presented in the Spider chart. The second stage is the formulation of artificial rice and sensory acceptance test. The first phase prepared using descriptive methods, while in the second phase prepared using randomized block design (RBD) with two factors that the first factor is proportions cocoyam flour and rice flour which consists of three levels (100: 0, 85:15, and 70:30), the second factor is proportions addition of alginate concentration that consists of three levels (1%, 2%, and 3%) with 3 repetitions in order to obtain 27 units experiment. The data obtained were analyzed using analysis of variance (ANOVA) followed by LSD test and DMRT with (α = 0.05). The selection of the best treatment is done by using the Zeleny method with the parameters of color, taste, texture, smell deviant, gloss properties, elasticity, fluffier, and appearance. The results of the best election will be treatment proximate analysis, starch, amylose, and crude fiber. The results showed that the higher proportion of rice flour and alginate can increase the value of color, power rehydration, the ratio of the volume, and speed up the cooking time. Proportion of rice flour significant affected (α=0,05) on the color (L *), rehydration, the ratio of volume development, and cooking time. Alginate significant affected (α=0,05) on the rehydration, cooking time, and the ratio of volume development. The best treatment is contained in the proportion of artificial rice cocoyam flour : rice flour (70:30) and alginate concentration of 2%. Chemical characteristics of the artificial rice best treatment showed 10.23% water content, ash content of 3.93%, fat content 7.96%, protein content 4.55%, starch content of 65.63%, amylose content 25.98%, and crude fiber 3.24%. The physical characteristics of the best treatment showed levels of brightness (L *) 50.02, rehydration capacity 149.20%, cooking time 13.68 minutes, 158.67% volume development, and on the characteristics organoleptic the level of preference panelists are neutral to mildly liked to rice, rice warm, and cold rice compared with paddy rice IR36. In the first portions (105g) artificial rice provides 402 kcal with (RDA 20%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/75/051502900 |
| 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 11:25 |
| Last Modified: | 23 Oct 2021 06:18 |
| URI: | http://repository.ub.ac.id/id/eprint/150592 |
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