Syarendra, Jennifer Geraldine and Erni Sofia Murtini, STP., MP., Ph.D. (2022) Inovasi Tepung Beras Hijau dengan Pewarna Alami Daun Pandan (Pandanus Amaryllifolius Roxb.) dan Daun Suji (Pleomele Angustifolia). Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung beras sering digunakan sebagai bahan baku berbagai produk pangan khususnya jajanan tradisional Indonesia. Jajanan tradisional tersebut biasanya diberikan pewarna untuk menarik minat dari konsumen. Salah satu pewarna alami yang dapat digunakan untuk produk pangan adalah daun suji dan daun pandan. Tujuan penelitian ini adalah untuk memudahkan konsumen dalam mengolah makanan berbahan dasar tepung beras sehingga praktis dan tetap memberikan manfaat karena mengandung senyawa bioaktif. Penelitian ini menggunakan Rancangan Tersarang (Nested) 2 faktor. Faktor pertama merupakan jenis beras (B) yang terdiri dari 2 taraf yaitu beras putih (B1) dan beras pecah kulit (B2). Faktor kedua yaitu proporsi bahan dengan perbandingan beras:daun pandan: daun suji (R;%) tediri dari 5 taraf yaitu: R1=100:1:2; R2= 100:2:1; R3=100:3:4; R4 =100:4:3; and R5=100:5:5. Analisis dilakukan pada produk berupa analisis fisik, kimia, dan organoleptik. Tepung beras perlakuan terbaik dianalisis proksimat dan stabilitas. Hasil penelitian ini yaitu adanya pengaruh nyata terhadap jenis beras serta penambahan pewarna alami daun suji dan daun pandan terhadap nilai aktivitas air (aw), warna, pH, kadar air, kandungan klorofil, aktivitas antioksidan, dan organoleptik. Tepung beras hijau terbaik diperoleh dari penambahan pewarna alami dengan rasio 100:5:5 untuk jenis beras putih memiliki nilai rerata rendemen 55,97%; aw 0,51; warna (L*, a*, b*) 77,03; -10,37; +26,27; pH 5,80; kadar air 9,33%; abu 0,51%; protein 6,28%; lemak 1,77%; karbohidrat 81,95%; klorofil 21,08 mg/L; antioksidan 7,59 mg TE/g. Pada pengujian organoleptik didapatkan nilai rerata pada tiap parameter yaitu warna 5,10; rasa 4,23; tekstur 4,20; aroma 4,45; overall liking 4,43. Sedangkan untuk beras pecah kulit Tepung beras hijau terbaik diperoleh dari penambahan pewarna alami dengan rasio 100:4:3 memiliki nilai rerata rendemen 58,46%; aw 0,49; warna (L*, a*, b*) 77,80; -4,53; +24,43; pH 5,30; kadar air 9,86%; abu 1,33%; protein 6,51%; lemak 2,81%; karbohidrat 79,40%; klorofil 16,86 mg/L; antioksidan 15,19 mg TE/g. Pada pengujian organoleptik didapatkan nilai rerata pada tiap parameter yaitu warna 2,7; rasa 2,80; tekstur 3,90; aroma 3,85; overall liking 3,63.
English Abstract
Rice flour is usually used as a raw material for various food products, especially traditional Indonesian snacks. Traditional snacks are usually given a number of dyes to attract the interest of consumers. Natural dyes that can be used for food products are suji leaves and pandan leaves. The production of green rice flour aims to make it easier for consumers to process food made from rice flour by directly and still gets some benefit because of bioactive compounds. This study used Nested Design consisting of 2 factors. The first factor is the type of rice (B) which consists of 2 levels, white rice (B1) and brown rice (B2). The second factor is the proportion of ingredients with a ratio of rice: pandan leaves: suji leaves (R;%) consisting of 5 levels, namely: R1=100:1:2; R2= 100:2:1; R3=100:3:4; R4 =100:4:3; and R5=100:5:5. The main test is physical, chemical, and organoleptic test. The best green rice flour was analyzed for proximate and stability. The results of this study were the significant effect of types of rice and the addition of natural dyes suji leaves and pandan leaves on the value of water activity (aw), color, pH, chlorophyll content, antioxidant activity, and organoleptic. The best green rice flour was obtained from the addition of natural dyes with a ratio of 100:5 for white rice which had an average yield value of 55,97%; aw 0,51; color (L*, a*, b*) 77,03; -10,37; +26,27; pH 5.80; water content 9,33%; ash 0,51%; protein 6,28%; crude fat 1,77%; carbohydrates 81,95%; chlorophyll 21,08 mg/L; antioxidant 7.59 mg TE/g. In organoleptic testing, the average value for each parameter is color 5,10; taste 4,23; texture 4,20; aroma 4,45; overall liking 4,43. Meanwhile, for brown rice, the best green rice flour was obtained from the addition of natural dyes with a ratio of 100:4:3 had an average yield value of 58,46%; aw 0,49; color (L*, a*, b*) 77,80; -4,53; +24,43; pH 5,30, moisture content 9,86%; ash 1,33%; protein 6,51%; crude fat 2,81%; carbohydrates 79,40%; chlorophyll 16,86 mg/L, antioxidant 15,19 mg TE/g. In organoleptic testing, the average value for each parameter was colors 2,78; taste 2,80; texture 3,90; aroma 3,85; overall likes 3,63.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100093 |
| Uncontrolled Keywords: | jajanan tradisional, pewarna makanan, tepung beras, perlakuan terbaik,traditional snacks, food coloring, rice flour, the best treatment |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 12 Jul 2022 08:49 |
| Last Modified: | 12 Jul 2022 08:49 |
| URI: | http://repository.ub.ac.id/id/eprint/191963 |
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