Kartika, Dewi and Erni Sofia Murtini,, STP., MP., Ph.D (2022) Pengembangan Nasi Sorgum (Sorghum Bicolor (L.) Moench) Instan Ditinjau dari Jenis Larutan Perendam dan Lama Perendaman. Sarjana thesis, Universitas Brawijaya.
Abstract
Sorgum dapat dijadiikan sebagai nasi dengan proses pengolahan yang hampir sama dengan pembuatan nasi beras. Namun, karena proses pemasakan yang lama (20- 40 menit), maka dari itu dilakukan alternatif dengan mengubahnya menjadi produk instan.Tujuan dari penelitian ini adalah mengetahui pengaruh jenis bahan perendam, lama perendaman dan interaksinya terhadap karakteristik mutu fisikokimia dan organoleptik nasi sorgum instan. Penelitian juga bertujuan untuk mendapatkan perlakuan terbaik dalam pembuatan nasi sorgum instan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor perlakuan dan 3 kali ulangan. Faktor pertama yaitu jenis bahan perendam (air, Na2CO3 0,3%, dan NaHCO3 1%) dan faktor kedua yaitu lama perendaman (2 , 4 , dan 6 jam). Analisis dilakukan pada bahan baku biji sorgum (kadar air, kadar amilosa dan kadar pati) dan nasi sorgum instan (kadar air, kadar amilosa, kadar pati, waktu rehidrasi, saya serap air, tekstur dan organoleptik berupa warna, tekstur, kenampakan, rasa dan overall liking). Data dianalisis menggunakan ANOVA (Analysis of Variance), jika terdapat pengaruh nyata terhadap salah satu faktor maka dilakukan uji lanjut dengan BNT (Beda Nyata Terkecil) dengan taraf kepercayaan 95%. Apabila interkasi dari kedua faktor berpengaruh nyata maka dilakukan uji lanjut DMRT dengan taraf kepercayaan 95% ( ). Analisa organoleptik dilakukan dengan menggunakan metode Hedonic Scale Scoring dan dianalisis lebih lanjut menggunakan Friedman Test. Penentuan perlakuan terbaik dilakukan menggunakan metode Multiple Criteria Decision Making. Hasil penelitian menunjukkan bahwa perlakuan jenis bahan perendam berpengaruh nyata (p-value<0,05) terhadap kadar air, kadar pati, waktu rehidrasi, daya serap air, tekstur. Faktor lama perendaman berpengaruh nyata (p-value<0,05) terhadap tekstur, pati, daya serap air dan interaksi antara jenis bahan perendam dengan lama perendaman berpengaruh nyata (p-value<0,05) terhadap kadar amilosa, nilai kecerahan (L*), kemerahan (a*), kekuningan (b*). Nasi sorgum instan terbaik didapatkan dari perlakuan perendaman dalam larutan NHCO3 selama 6 jam. Nasi sorgum instan tersebut memiliki waktu rehidrasi 6,78 menit, daya serap air 166,18%, tekstur 91,77 g, warna L* 58,11, a* 0,65, b* 14,10, kadar air 65,64%, kadar abu 0,13%, kadar protein 6,4%, kadar lemak 1,08%, karbohidrat 27,39%, nilai hedonik (nilai 1 7,nilai1 = sangat tidak suka, 2 = tidak suka, 3 = agak tidak suka, 4 = netral, 5 = agak suka, 6 = suka, 7 = sangat suka) warna 4,45, kenampakan 4,30, rasa 4,28, tekstur 5,18, dan overall liking 4,23.
English Abstract
Sorghum can be used as rice with a processing that is almost the same as making rice. The cooking process required to process sorghum into rice products is approximately 20-40 minutes. Due to the long cooking process, an alternative is made by turning it into an instant product. Instant sorghum rice products take about 5-10 minutes to cook until they are ready to eat. The purpose of this study was to determine the effect of the type of soaking material, the time of soaking and its interaction on the physicochemical and organoleptic quality characteristics of instant sorghum rice. The research also aims to get the best treatment in making instant sorghum rice. This research is conducted by using Randomized Block Design (RBD) with two factors in triplicate. The first factor is type of Soaking (water, Na2CO3 0,3%, dan NaHCO3 1%) and the second factor is soaking time ( 2, 4, 6 hour). Parameters carried out include analysis of raw sorghum seeds (moisture content, amylose content and starch content) and analysis of instant sorghum rice (moisture content, amylose content, starch content, rehydration time, water absorbsion, texture and organoleptic test consis color, texture, appearance. , taste and overall liking). Data will be analysed using ANOVA (Analysis of Variance), If there is a difference significant of each factor it will be continued using BNT (Least Significant Difference) and using the Duncan's Multiple Range Test (DMRT) if there was interaction between treatments with a 95% confidence level. Organoleptic test is conducted by using Hedonic Scale Scoring method and further analyzed using the Friedman Test. The result of best treatment analysis is analysed by Multiple Criteria Decision Making. Based on the research data, the type of soaking material had a significant effect (p-value<0.05) on moisture content, starch content, rehydration time, water absorption, and texture. The soaking time factor had a significant effect (p-value<0.05) on the texture, starch, moisture content, texture and the interaction between the type of soaking material and the soaking time had a significant effect (p-value<0.05) on the amylose content, brightness value (L*), redness value( a*), yellowness value(b*). The best instant sorghum rice treatment was soaked in NHCO3 solution for 6 hours having a rehydration time of 6,78 minutes, water absorption capacity of 166,18%, texture 91,77 g, brightness (L*) 58.11, red (a*). )0,65, content (b*)14,10, water value 65,64%, ash content 0,13%, protein 6,4%, fat 1,08%, carbohydrates 27,39%, the organoleptic color value of appearance 4, 45, appearance 4,30, taste 4,28, texture 5,18, and overall liking 4,23
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100077 |
| Uncontrolled Keywords: | nasi instan, nasi sorgum instan, jenis bahan perendam, lama perendaman, Instant Rice, instant Sorghum Rice, Soaking Type, Soaking Time |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 11 Jul 2022 02:37 |
| Last Modified: | 11 Jul 2022 02:37 |
| URI: | http://repository.ub.ac.id/id/eprint/191817 |
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