Ramdayani, Hesti and Erni Sofia Murtini,, STP., MP., Ph.D (2021) Pengembangan Produk Nasi Sorgum Instan; Kajian dari Suhu dan Lama Pembekuan. Sarjana thesis, Universitas Brawijaya.
Abstract
Sorgum dapat dijadikan sebagai alternatif pengganti nasi dari padi sebagai makanan pokok masyarakat Indonesia karena kandungan nutrisi yang hampir sama. Proses pengolahan sorgum menjadi nasi membutuhkan waktu yang lama, sehingga dibutuhkan pengembangan produk menjadi nasi sorgum instan dengan karakteristik yang baik dan dapat diterima konsumen. Proses pembekuan menjadi salah satu tahap kritis dalam proses pengolahan nasi sorgum instan yang dapat mempengaruhi karakteristik produk. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan suhu dan lama pembekuan terhadap karakteristik kimia dan fisik produk nasi sorgum instan. Penelitian ini dilakukan menggunakan Rancangan Percobaan Acak Kelompok (RAK) Faktorial dengan dua faktor yaitu suhu dan lama pembekuan, dimana masing-masing faktor terdiri dari tiga level dengan tiga kali ulangan. Proses pembuatan nasi sorgum instan melalui beberapa tahapan yaitu Perendaman dalam larutan Na2HPO4, pencucian biji sorgum, penanakan nasi menggunakan metode aron kukus, pendinginan pada suhu ruang, pembekuan, thawing, dan pengeringan. Analisa dilakukan pada bahan baku (kadar air, pati, dan amilosa) serta analisa pada sampel nasi sorgum instan (kadar air, pati, amilosa, waktu rehidrasi, daya serap air, rendemen, tekstur, densitas kamba, dan organoleptik). Data yang diperoleh dianalisa menggunakan metode Analysis of Variance (ANOVA) dengan taraf kepercayaan 95%, apabila terdapat pengaruh nyata dilakukan uji lanjut menggunakan Beda Nyata Terkecil (BNT) serta menggunakan metode Duncan’s Multiple Range Test (DMRT) apabila terdapat interaksi antar perlakuan dengan selang kepercayaan 95%. Data hasil uji organoleptik menggunakan Hedonic Scale Scoring dilakukan analisa menggunakan metode Friedman Test, kemudian untuk pemilihan perlakuan terbaik menggunakan metode Multiple Atribut. Hasil penelitian menunjukkan interaksi antara suhu dan lama pembekuan memberi pengaruh nyata (p < 0,05) terahadap kadar pati, waktu rehidrasi, daya serap air, tekstur, nilai kemerahan (a*) serta semua parameter organoleptik yang terdiri dari parameter warna, kenampakkan, rasa, tekstur, dan overall liking. Diperoleh perlakuan terbaik pada sampel dengan perlakuan pembekuan suhu -200C selama 24 jam, dimana memiliki waktu rehidrasi 4,18 menit, daya serap air 157,28%, rendemen 95,33%, kekerasan (hardness) 77,2 g, densitas kamba 0,48 g/ml, nilai kecerahan (L*) 43,13, nilai kemerahan (a*) 2,33, nilai kekuningan (b*) 8,43, kadar air 61,62%, kadar abu 0,18%, kadar protein 5,40%, kadar lemak 2,27%, kadar karbohidrat 30,53%, nilai organoleptik parameter warna 5,15, nilai organoleptik parameter kenampakkan 5,70, nilai organoleptik parameter rasa 5,12, nilai organoleptik parameter tekstur 6,15, nilai organoleptik parameter overall liking 6,10.
English Abstract
Sorghum can be used as an alternative to rice as a staple food for Indonesian people because the nutritional content is almost the same. The process of processing sorghum into rice takes a long time, so product development is needed into instant sorghum rice with good characteristics and can be accepted by consumers. The freezing process is one of the critical stages in the processing of instant sorghum rice which can affect product characteristics. The purpose of this study was to determine the effect of differences in temperature and freezing time on the chemical and physical characteristics of instant sorghum rice products. This research was conducted using a Randomize Block Design (RBD) with two factors, namely temperature and freezing time, where each factor consisted of three levels with two replications. The process of making instant sorghum rice goes through several stages, namely soaking in Na2HPO4 solution, washing sorghum seeds, cooking rice using the conventional method, cooling at room temperature, freezing, thawing, and drying. The analysis was carried out on raw materials (moisture content, starch, and amylose) as well as analysis on instant sorghum rice samples (moisture content, starch, amylose, rehydration time, water absorption, yield, texture, bulk density, and organoleptic). The data obtained were analyzed using the Analysis of Variance (ANOVA) method with a 95% confidence level, if there was a significant effect, further testing was carried out using the Least Significant Difference (LSD) and using the Duncan's Multiple Range Test (DMRT) method if there was an interaction between treatments with a confidence interval 95%. Organoleptic test data result using the Hedonic Scale Scoring were analyzed using the Friedman Test method, then for the selection of the best treatment using the Multiple Attribute method. The results showed that the interaction between temperature and freezing time had a significant effect (p < 0,05) on starch content, rehydration time, water absorption, texture, redness value (a*), and all organoleptic parameters consisting of color, appearance, taste, texture, and overall liking. The best treatment was obtained on the sample with a freezing temperature of -200C and a freezing time of 24 hours, which has a rehydration time of 4,18 minutes, water absorption capacity of 157,28%, yield of 95,33%, hardness 77,2 g, bulk density 0,48 g/ml, brightness value (L*) 43,13, redness value (a*) 2,33, yellowness value (b*) 8,43, water content 61,62%, ash content 0,18 %, protein content 5,40%, fat content 2,27%, carbohydrate content 30,53%, the organoleptic value of color parameter 5,15, the organoleptic value of color parameter 5,15, the organoleptic value of appearance parameter 5,70, the organoleptic value of parameter taste 5,12, the organoleptic value of texture parameter 6,15, the organoleptic value of overall liking parameter 6,10.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100251 |
| Uncontrolled Keywords: | Nasi Sorgum Instan, Sorgum, Suhu Pembekuan, Lama Pembekuan,Instant Sorghum Rice, Sorghum, Freezing Temperature, Freezing time |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 07 Feb 2022 02:14 |
| Last Modified: | 24 Feb 2022 02:47 |
| URI: | http://repository.ub.ac.id/id/eprint/189389 |
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