Hariyani, Estu (1900) Formulasi Dan Penentuan Kondisi Proses Precooking Pada Pembuatan Beras Analog Berbasis Tepung Onggok Singkong (Manihot Esculenta Crantz.) Yang Dicetak Dengan Mesin Twin Roll. Magister thesis, Universitas Brawijaya.
Abstract
Industri pati singkong di Indonesia berkembang cukup pesat seiring dengan meningkatnya kebutuhan pati dalam berbagai industri. Limbah padat berupa onggok dapat dimanfaatkan menjadi bahan pangan pengganti beras padi yang disebut beras analog seperti yang dilakukan oleh warga kampung Cireundeu. Beras analog Cireundeu memiliki harga yang lebih murah dari beras padi, namun bentuknya tidak menyerupai beras. Pencetakan beras analog Cireundeu dibutuhkan untuk meningkatkan penampilannya sehingga meningkatkan daya terima konsumen. Pencetakan beras analog menggunakan mesin twin roll membutuhkan formula beras analog dan kondisi proses yang tepat. Tujuan dari penelitian ini yaitu untuk mengetahui formula beras analog Cireundeu yang tepat dengan penambahan air dan natrium alginat yang dicetak menggunakan mesin twin roll serta pengaruhnya terhadap sifat fisik dan organoleptik serta mengetahui proses precooking yang tepat dengan suhu dan waktu yang berbeda dalam mencetak beras analog Cireundeu menggunakan mesin twin roll serta pengaruhnya terhadap sifat fisik dan organoleptik. Penelitian ini terdiri dari dua tahap. Tahap pertama yaitu menentukan formula terbaik dengan perlakuan kadar air adonan (55%, 60%, 65%) dan penambahan natrium alginat (1%, 2%, 3%) berdasarkan uji organoleptik. Tahap kedua yaitu menentukan kondisi proses precooking yang tepat dengan perlakuan suhu (65 oC, 70 oC, 75 oC) dan waktu (15 menit, 20 menit, 25 menit) berdasarkan sifat fisik dan organoleptiknya. Rancangan percobaan yang digunakan yaitu rancangan acak kelompok faktorial, dan data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA). Apabila terdapat pengaruh nyata maka dilanjutkan dengan uji beda nyata (BNJ) untuk analisa sifat fisik dan uji Duncan (DMRT) untuk analisa uji organoleptik dengan taraf nyata 5%. Sedangkan untuk analisa uji perlakuan terbaik menggunakan Metode Multiple Atribute. Penambahan natrium alginat memberikan pengaruh nyata pada warna (Hue), daya rehidrasi dan daya serap air. Interaksi antara kadar air adonan dan penambahan natrium alginat memberikan pengaruh yang nyata terhadap cooking time beras analog, skor warna beras, kesukaan bentuk beras, kesukaan warna beras dan skor warna nasi. Beras analog formula terbaik yaitu beras analog hasil perlakuan kadar air adonan 60% dan penambahan natrium alginat 2% yang memiliki sifat fisik yaitu densitas kamba 572 mg/ml, kekerasan 3.81 kg, nilai Hue 80.70, daya rehidrasi 118.22%, daya serap air 212.84% dan cooking time 23.24 menit. Sifat sensoris beras analog hasil perlakuan terbaik yaitu skor kemiripan bentuk 3.27 ( agak mirip), skor warna 3.25 (agak putih), skor sifat kilap 2.83 (kusam), kesukaan bentuk 3.57 (netral), kesukaan warna 3.27 (netral), kesukaan aroma 3.23 (netral). Sifat sensoris nasi analog hasil perlakuan terbaik yaitu skor warna 2.32 (agak coklat), skor kepulenan 3.35 (agak pulen), skor rasa singkong 3.72 (agak terasa), kesukaan warna 2.33 (agak tidak suka), kesukaan aroma 3.50 (netral) dan kesukaan rasa 3.50 (netral). Suhu precooking memberikan pengaruh nyata terhadap warna (Hue) beras analog. Waktu precooking memberikan pengaruh nyata terhadap warna ii (Hue) beras analog. Interaksi antara suhu dan waktu precooking memberikan pengaruh nyata terhadap densitas kamba, kekerasan, daya rehidrasi, daya serap air, cooking time, skor warna beras, kesukaan bentuk beras, kesukaan warna beras dan skor warna nasi. Kondisi proses precooking terbaik pada pembuatan beras analog menggunakan mesin twin roll didapatkan pada perlakuan suhu 70 oC dan waktu 15 menit. Beras analog perlakuan terbaik memiliki densitas kamba 576 ±1.00 mg/ml, kekerasan 3.82±0.003 kg, Nilai Hue 78.98±1.00, daya rehidrasi 119.33±0.67% daya serap air 214.22±2.50% dan cooking time 23.97±0.83 menit. Sifat sensoris beras analog perlakuan terbaik yaitu skor kemiripan bentuk beras 3.25 (agak mirip), skor warna beras 3.12 (agak putih), skor sifat kilap beras 2.87 (kusam), kesukaan bentuk beras 3.27 (agak suka), kesukaan warna beras 3.27 (agak suka) dan kesukaan aroma beras 3.23 (agak suka). Sifat sensoris nasi analog perlakuan terbaik yaitu skor warna nasi 2.78 (agak kuning kecoklatan), skor kepulenan nasi 3.22 (agak pulen), skor rasa singkong 3.35 (agak terasa), kesukaan warna nasi 2.42 (agak tidak suka), kesukaan aroma nasi 3.62 (agak suka) dan kesukaan rasa nasi 3.57 (agak suka).
English Abstract
Cassava starch industries in Indonesia grow rapidly with the increasing demand of starch in various industry sectors. Onggok is the cassava's solid wastes which utilize as staple food of Cireundeu’s people. The name is analogues rice. Cireundeu analogues rice is cheaper than the common rice and both of that have different shape. The Cireundeu analogues rice forming is required to increase appearance to gain the customer acceptance. The forming process uses twin roll machines in which requires the analogues rice's formula and particular processing condition. The objective of this research is obtain the precise Cireundeu's analogues rice formula by adding water and sodium alginate, forming by twin roll machines, effect on physical and organoleptic characteristic, precooking process according to different temperature and time in the forming activities of Cireundeu analogues rice. The research divided into two stages. The first stage was deciding the best formulas by dough's water level (55%, 60%, 65%) and adding sodium alginate (1%, 2%, 3%) based on the organoleptic test. The second stage was the proper precooking process, by the temperature (65oC, 70oC, 75oC) and the time (15 minute, 20 minute, 25 minute) based on physical and organoleptic characteristic. The experimental design applied a factorial randomized group and the acquired data would be further analyzed using Analysis of Variance (ANOVA). If the result was significant, then continued by honestly-significant difference (HSD) test for physical characteristic analysis and Duncan test for organoleptic analysis in 5% of significance level. Analysis of the best treatment obtained by Multiple Atribute method. The adding of sodium alginate exposed an significant effects on color (Hue), rehydration and water absorption. The interaction between dough's water level and sodium alginate issued the significant effects to analogues rice's cooking time, rice's color score, rice's shape likeability, rice's color likeability and cooked-rice's color score. The best analogues rice's formula produced with 60% of dough's water level, 2% of sodium alginate with bulk density of 572 mg/ml, 3.81 kg in firmness, Hue's score 80.70, rehydration in 118.22%, 212.84% of water absorption and 23.24 minutes for cooking time. The characteristic of the best treatment analogues rice results in shape-resemblance's score 3.27 (somewhat similar), color's score 3.25 (whitey), glossiness' score 2.38 (dull), shape fondness' score 3.57 (neutral), color's fondness' score 3.27 (neutral), scent fondness' score 3.23 (neutral). In addition, the analogues cooked-rice score 2.32 (somewhat brown) in color, fluffiness' score 3.35 (somewhat fluffy), cassava-taste score 3.72 (somewhat tasted), color fondness's marks 2.33 (rather dislike), scent fondness score on 3.50 (neutral) and taste fondness' marks 3.50 as neutral. The precooking temperature contributed significant effect on analogues rice's color (Hue). Precooking time generates certain substantive outcome toward the cooked-rice's color. The interaction bounded by precooking temperature and time issues tangible effects to bulk density, firmness, rehydration, water absorption, cooking time, rice's color score, shape fondness score, color fondness score and cooked rice's color score. The best precooking process on iv making analogues rice's using twin roll machine attained at 70oC of cooking temperature and 15 minutes in cooking time. The best treatment of analogues rice's had bulk density of 576 ±1.00 mg/ml, 3.82±0.003 kg in the firmness, Hue's score 78.98±1.00, rehydration of 119.33±0.67%, 214.22±2.50% in water absorption and 23.97±0.83 minutes of cooking time. The sensory characteristic showed 3.25 (somewhat similar) in shape-resemblance, 3.12 (whitey) for rice's color, glossiness for 2.87 (dull), shape-fondness' in 3.27 (rather disliking), 3.27 (rather disliking) in color-fondness' and scent-fondness 3.23 (rather disliking). Thereupon, the sensory characteristic of cooked-rice noted 2.78 (somewhat tawny) on cooked-rice's color, 3.22 (somewhat fluffy) on fluffiness, cassava-taste 3.35 (somewhat tasted), 2.42 (rather disliking) for color-fondness, 3.62 (rather disliking) on scent-fondness and 3.57 (rather disliking) for taste-fondness.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/641. 636 82/HAR/f/2016/041601978 |
| Uncontrolled Keywords: | tepung onggok, natrium alginat, beras analog, precooking, twin roll . cassava solid waste, natrium alginate, analogues rice, precooking, twin roll |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 31 Mar 2016 11:49 |
| Last Modified: | 30 Mar 2022 07:49 |
| URI: | http://repository.ub.ac.id/id/eprint/159105 |
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