Optimasi Proporsi Air Dan Beras Ketan Terhadap Tekstur Ketan Putih, Merah Dan Hitam (Oryza Sativa L. Var Glutinosa)

Anwar, Enno Elzya Wahdanfia (2018) Optimasi Proporsi Air Dan Beras Ketan Terhadap Tekstur Ketan Putih, Merah Dan Hitam (Oryza Sativa L. Var Glutinosa). Sarjana thesis, Universitas Brawijaya.

Abstract

Ketan atau nasi pulut adalah beras ketan (Oryza sativa L. Var glutinosa) yang sudah dimasak. Ketan memiliki tekstur tidak seragam yang berpengaruh terhadap penerimaan konsumen. Dilakukan standardisasi dengan penentuan proporsi air dengan beras ketan optimum. Penelitian ini bertujuan untuk mengetahui optimasi proporsi air dengan beras ketan terhadap tekstur (hardness) dan pengaruhnya terhadap sifat fisik, kimia dan organoleptik ketan putih, merah dan hitam. Penelitian dilakukan menggunakan Response Surface Methodology (RSM) one factor dengan variabel bebas (X1) proporsi air dan beras ketan dan variabel respon (Y1) tekstur ketan (hardness). Ketan ditambahkan proporsi air (150, 175, 200, 225 dan 250% untuk beras ketan putih), (200, 225, 250, 275, dan 300% untuk beras ketan merah) dan (250, 287,5, 325, 362,5, dan 400% untuk beras ketan hitam). Data diolah dengan Design Expert 7 untuk mendapatkan titik optimum tekstur. Dilakukan analisa ragam (ANOVA Minitab 17) pada data daya serap air, waktu pemasakan ketan dan organoleptik. Kemudian dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT) atau Beda Nyata Terkecil (BNT). Ketan dengan proporsi air optimum dianalisa kimia (kadar air, kadar abu, kadar serat kasar, kadar lemak, kadar protein, dan kadar total karbohidrat). Hasil penelitian didapatkan tekstur optimum ketan putih dengan proporsi air 156,09% memiliki nilai hardness 101,16 g. Ketan putih dengan takaran saji 85 g memiliki energi total 146 kkal dengan kandungan gizi (dalam %AKG) lemak 0%, protein 3% dan total karbohidrat 11%. Ketan merah optimum dengan proporsi air 274,69% memiliki nilai hardness 83,73 g. Ketan merah dengan takaran saji 85 g memiliki energi total 122 kkal dengan kandungan gizi (dalam %AKG) lemak 3%, protein 3% dan total karbohidrat 7%. Dan ketan hitam optimum dengan proporsi 280,06% dengan nilai hardness 73,53 g. Ketan hitam dengan takaran saji 85 g memiliki energi total 118 kkal dengan kandungan gizi (dalam %AKG) lemak 3%, protein 5% dan total karbohidrat 7%. Selain itu, proporsi air dan beras ketan memberikan pengaruh nyata (α=0,05) terhadap daya serap air, waktu pemasakan dan tekstur organoleptik.

English Abstract

Ketan or sticky rice is glutinous rice (Oryza sativa L. Var glutinosa) that has been steamed or boiled. Sticky rice has uneven texture and it affects on the consumer acceptance of the product. The problem can be solved by standardization by optimization of the water and glutinous rice proportion. The purpose of this research is to determine the optimization of the proportion of water and glutinous rice to the texture (hardness) and its effect on the physical, chemical and organoleptic properties of white, red and black sticky rice. This research was conducted by one-factor Response Surface Methodology (RSM). The independent variables (X1) are water and glutinous rice proportion and the response variable (Y1) is texture (hardness) of sticky rice. The water proportion for each glutinous rice were (150, 175, 200, 225 and 250% for white glutinous rice), (200, 225, 250, 275 and 300% for red glutinous rice) and (250, 287,5, 325, 362,5, and 400% for black glutinous rice). Data were analyzed using Design Expert 7 to obtain the optimum point of the texture. Analysis of Variance (ANOVA Minitab 17) was used to analyze the data of the water uptake ratio, cooking time, and organoleptic test. The post hoc test used Duncan’s Multiple Range Test (DMRT) or Least Significant Data (LSD). Sticky rice that has optimum water proportion was analyzed for its chemical characteristics (moisture content, ash, crude fiber, fat, protein, and total carbohydrate). The optimum texture of the white sticky rice is white sticky rice with water proportion 156,09% and hardness value 101,16 g. White sticky rice with a serving size of 85 g has total energy 146 kcal with nutritional value (in %RDA) fat 0%, protein 3% and total carbohydrate 11%. The optimum texture of the red sticky rice is red sticky rice with water proportion 274,69% and hardness value 83,73 g. Red sticky rice with a serving size of 85 g has total energy 122 kcal with nutritional value (in %RDA) fat 3%, protein 3% and total carbohydrate 7%. And the optimum texture of the black sticky rice is black sticky rice with water proportion 280,06% and hardness value 73,53 g. Black sticky rice with a serving size of 85 g has total energy 118 kcal with nutritional value (in %RDA) fat 3%, protein 5% and total carbohydrate 7%. The proportion of water and glutinous rice give signifficant effect (α=0,05) towards the water uptake ratio, cooking time, organoleptic texture of the sticky rice.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/329/051808798
Uncontrolled Keywords:	Daya serap air, Ketan, Optimasi, Tekstur, Waktu Pemasakan /Cooking Time, Glutinous Rice, Optimization, Texture, Water Uptake Ratio
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:	25 Oct 2019 01:53
Last Modified:	30 Jun 2022 07:07
URI:	http://repository.ub.ac.id/id/eprint/165513

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