Romadoni, Rizqiyatus Solihah and La Choviya Hawa,, STP, MP, Ph.D and Joko Prasetyo,, STP, M.Si (2022) Pengaruh Proporsi Tepung Kulit Apel Manalagi (Malus sylvestris (L.) Mill.) Dengan Tepung Komposit Terhadap Karakteristik Beras Analog Fungsional. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras analog fungsional merupakan produk beras tiruan yang memiliki berbagai tujuan kesehatan, seperti untuk menurunkan kadar gula darah bagi penderita diabetes. Beras analog fungsional perlu dikembangkan dengan tingkat glukosa rendah, seperti berbasis tepung kulit apel manalagi. Pemanfaatan kulit apel manalagi yang memiliki kandungan karbohidrat lebih rendah dan mengandung serat yang cukup tinggi. Untuk meningkatkan kandungan protein, ditambahkan sumber protein yaitu tepung kacang merah. Penambahan tepung kacang merah menyebabkan perubahan warna pada beras sehingga perlu ditambahkan texturizer seperti tepung porang. Oleh karena itu, diperlukan penelitian mengenai proporsi tepung kulit apel manalagi : tepung kacang merah dan tepung porang pada pembuatan beras analog fungsional. Penelitian ini menggunakan rancangan acak lengkap (RAL) non faktorial, yaitu proporsi tepung kulit apel manalagi : tepung komposit 40gr:50gr, 50gr:50gr, 60gr:50gr: dan 70gr:50gr. Respon yang diamati adalah kadar air, daya rehidrasi, volume pengembangan, dan warrna kecerahan (L*), warna kemerahan (a*), warna kekuningan (b*), warna chroma (C), dan perbedaan warna antara beras dan nasi analog (ΔE). Analisis statistik menggunakan ANOVA (Analysis Of Variance) apabila terdapat perbedaan pengaruh tiap perlakuan dilanjutkan dengan menggunakan uji lanjut DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode nilai efektivitas. Hasil penelitian menunjukkan bahwa proporsi tepung kulit apel manalagi : tepung komposit memberikan pengaruh nyata (p<0,05) terhadap kadar air, daya rehidrasi, volume pengembangan, dan warrna kecerahan, warna kemerahan, warna kekuningan, warna chroma, dan perbedaan warna antara beras dan nasi analog. Perlakuan terbaik beras analog adalah pada proporsi tepung kulit apel manalagi : tepung komposit sebesar 60gr : 50gr. Karakteristik fisik dan kimia beras analog perlakuan terbaik adalah daya rehidrasi 323,07%, volume pengembangan 85,48%, kecerahan (L*) 64,13, kemerahan (a*) 10,87, kekuningan (b*) 23,96, chroma (C) 26,36, perbedaan warna beras dan nasi analog (ΔE) 17,43, dan kadar air 14,08%.
English Abstract
Functional analog rice is an artificial rice product that has various health purposes, such as lowering blood sugar levels for diabetics. Functional analogue rice needs to be developed with low glucose levels, such as manalagi apple peel flour based. Utilization of manalagi apple peel which has a lower carbohydrate content and contains high enough fiber. To increase the protein content, a protein source is added, namely red bean flour. The addition of red bean flour causes a change in the color of the rice so it is necessary to add a texturizer such as porang flour. Therefore, research is needed on the proportions of manalagi apple peel flour: red bean flour and porang flour in the manufacture of functional analog rice. This study used a non-factorial Completely Randomized Design, namely the proportions of manalagi apple peel flour: composite flour 40gr:50gr, 50gr:50gr, 60gr:50gr: and 70gr:50gr. The responses observed were water content, rehydration power, expansion volume, and color brightness (L*), reddish color (a*), yellowish color (b*), chroma color (C), and the difference in color between rice and analog rice (ΔE). Statistical analysis using ANOVA if there is a difference in the effect of each treatment is continued by using the (Duncan's Test further test with a 5% confidence interval. Determination of the best treatment using the method of effectiveness value. The results showed that the proportion of manalagi apple peel flour: composite flour had a significant effect (p<0.05) on moisture content, rehydration power, expansion volume, and color brightness, reddish color, yellowish color, chroma color, and color differences between rice. and analog rice. The best treatment for analog rice was in the proportion of manalagi apple peel flour: composite flour of 60gr : 50gr. The physical and chemical characteristics of the best treated analogue rice were rehydration power 323.07%, expansion volume 85.48%, brightness (L*) 64.13, redness (a*) 10.87, yellowness (b*) 23.96, chroma (C) 26.36, difference in color of rice and analog rice (ΔE) 17.43, and water content of 14,08%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100180 |
| Uncontrolled Keywords: | Beras analog, tepung kulit apel manalagi, tepung kacang merah, tepung porang,Analog rice, manalagi apple peel flour, red bean flour, porang flour |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Oct 2022 01:18 |
| Last Modified: | 03 Oct 2022 01:18 |
| URI: | http://repository.ub.ac.id/id/eprint/195242 |
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