Amrozi, Alfisah Nur Annisa (2018) Inovasi Produk Beras Tiruan Berbasis Sagu (Metroxylon Sagu) (Kajian Proporsi Pati Sagu : Pati Jagung Dan Konsentrasi Tepung Porang). Sarjana thesis, Universitas Brawijaya.
Abstract
Pembuatan beras analog memberikan suatu solusi untuk diversifikasi produk pangan non beras, salah satunya menggunakan sagu. Proses pembuatan beras analog memiliki kelemahan yaitu mudah terdeformasi dan mudah hancur, sehingga memerlukan bantuan dari bahan lokal yang lain, yaitu pati jagung dan tepung porang. Tujuan dari penelitian kali ini adalah untuk mengetahui pengaruh proporsi pati sagu : pati jagung dan konsentrasi tepung porang terhadap formulasi beras analog, serta untuk mengetahui pengaruh proporsi pati sagu : pati jagung dan konsentrasi tepung porang terhadap sifat fisik, kimia dan penerimaan sensoris beras analog. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor 1 merupakan konsentrasi tepung pati sagu : pati jagung yang terdiri dari 3 level yaitu 70:30, 80:20 dan 90:10. Sedangkan faktor 2 merupakan penambahan konsentrasi porang yang terdiri dari 2 level yaitu 2% dan 3%. Dari kombinasi tersebut diperoleh 6 perlakuan dan masing-masing perlakuan diulang sebanyak 4 kali ulangan sehingga didapatkan 24 kali perlakuan. Data hasil penelitian dianalisis dengan analisa ragam (Analysis of Variant atau ANOVA). Selanjutnya dilakukan uji lanjutan BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 5%. Hasil uji organoleptik dianalisa dengan Hedonic Scale Scoring. Menentukan kombinasi perlakuan terbaik dari parameter fisik dan kimia digunakan metode Multiple Attribute. Perbedaan proporsi pati sagu dan pati jagung berpengaruh nyata (α = 0,05) terhadap kadar abu, kadar amilosa, kadar serat kasar, nilai kemerahan (a*), nilai kekuningan (b*), daya rehidrasi, cooking time, daya pengembangan. Perbedaan penambahan konsentrasi tepung porang berpengaruh nyata (α = 0,05) terhadap kadar air, kadar abu, kadar amilosa, kadar serat kasar, nilai kemerahan (a*), nilai kekuningan (b*), daya rehidrasi, cooking time, daya pengembangan. Perlakuan terbaik beras tiruan adalah pada perlakuan proporsi pati sagu : pati jagung 80% : 20% dan penambahan konsentrasi tepung porang 3% (b/b) dari jumlah tepung yang ditambahkan. Uji organoleptik menunjukkan beras tiruan dapat diterima konsumen.
English Abstract
Artificial rice production provides a solution to diversify non-rice products, using sago (Metroxylon sagu). The process of making artificial rice has weaknesses that are easily defective and easily destroyed, requiring help from other local ingredients, corn starch and porang flour. This study aims to determine the proportion effect of sago starch : corn starch and porang flour concentration on artificial rice formulation, physical, chemical and sensory acceptability This research used Randomized Block Design (RAK) method factorially with 2 factors. Factor 1 is the concentration of sago starch flour: corn starch consisting of 3 levels ie 70:30, 80:20 and 90:10. Factor 2 is the addition of porang concentration consisting of 2, 2% and 3%. From the combination of these factors obtained 6 conditions and each conditions was repeated as many as 4 replications so that obtained 24 repetitions. The data of the research were analyzed by Various Analysis (ANOVA). Furthermore, advanced BNT trial (Beda Nyata Terkecil) or DMRT (Duncan’s Multiple Range Test) with 5% confidence interval. The results of organoleptic test were analyzed by Hedonic Scale Scoring. To determine the combination of physical and chemical parameters is used by Multiple Attribute methode. The difference of proportion of sago starch and corn starch significantly (α = 0,05) has influence on ash content, amylose content, crude fiber content, redness value (a*), yellowish value (b*), rehydration, cooking time and swelling volume. The difference of porang flour concentration significantly (α = 0,05) has influence on water content, ash content, amylose content, crude fiber content, redness value (a*), yellowish value (b*), rehydration, cooking time and swelling volume. The best treatment of artificial rice is on the proportion treatment of sago starch : corn starch 80%:20% and addition of 3% porang flour concentration (w/w) of the amount of flour added. Organoleptic tests show that artificial rice is acceptable to consumers.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/530/051810620 |
| Uncontrolled Keywords: | Beras Tiruan, Pati Sagu, Pati Jagung, Tepung Porang,/ Artificial Rice, Sago Starch, Corn Starch, Porang Flour |
| Subjects: | 600 Technology (Applied sciences) > 633 Field and plantation crops > 633.1 Cereals > 633.18 Rice |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jul 2019 04:28 |
| Last Modified: | 23 Nov 2021 03:16 |
| URI: | http://repository.ub.ac.id/id/eprint/164796 |
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