Pengaruh Suhu dan Waktu Pre-Gelatinisasi Terhadap Karakteristik Fisik dan Kimia Beras Porang

Adhwa, Abiyya Butsaina and Ahmad Zaki Mubarok, S.TP, M.Si, Ph.D (2023) Pengaruh Suhu dan Waktu Pre-Gelatinisasi Terhadap Karakteristik Fisik dan Kimia Beras Porang. Sarjana thesis, Universitas Brawijaya.

Abstract

Kebutuhan karbohidrat di Indonesia masih didominasi oleh kelompok padipadian terutama beras. Diversifikasi pangan dapat dilakukan dengan pengembangan beras tiruan berbasis umbi dan bahan lainnya. Penelitian ini bertujuan untuk memperoleh formula terbaik beras porang dengan penambahan tepung beras dan tapioka serta mengetahui pengaruh suhu dan waktu pregelatinisasi terhadap karakteristik fisik dan kimia beras porang. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor, yaitu suhu pre-gelatinisasi (65, 75, dan 85oC) dan waktu pregelatinisasi (20, 25, dan 30 menit) dengan 3 kali pengulangan. Produk beras yang dihasilkan dianalisis karakteristik fisiknya, meliputi nilai kecerahan (L*), daya ikat air, dan derajat gelatinisasi pati. Data analisis diolah menggunakan ANOVA dan diuji lanjut menggunakan Duncan Multiple Range Test (DMRT) dan uji Beda Nyata Terkecil (BNT) apabila terdapat pengaruh nyata. Pemilihan perlakuan terbaik dilakukan dengan metode multiple attribute Zeleny. Beras dengan perlakuan terbaik diuji karakteristik kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat, dan total kalori) dan organoleptik (uji hedonik). Hasil analisis organoleptik uji hedonik beras hasil penelitian dan beras porang komersial merek “Fukumi” diolah menggunakan Independent Sample T-Test. Hasil penelitian menunjukkan interaksi antara suhu dan waktu pregelatinisasi berpengaruh nyata terhadap tingkat kecerahan (L*) dan daya ikat air (WHC). Sementara itu, suhu dan waktu pre-gelatinisasi berpengaruh nyata terhadap derajat gelatinisasi. Perlakuan terbaik yang diperoleh adalah beras porang dengan suhu pre-gelatinisasi 85oC dan waktu pre-gelatinisasi 30 menit dengan tingkat kecerahan (L*) 82,68; daya ikat air 1,23 ml/g bk, dan derajat gelatinisasi 8,32%. Beras porang tersebut memiliki kadar air 6,76%; kadar abu 0,54%; kadar lemak 4,56%; kadar protein 6,20%; kadar karbohidrat 81,50%; kadar serat kasar 0,35%; dan energi 392,65 kkal. Tingkat kesukaan ditentukan dengan rentang 1 – 5 (1 = sangat tidak suka, 2 = tidak suka, 3 = agak suka, 4 = suka, 5 = sangat suka). Rerata tingkat kesukaan terhadap parameter kenampakan 3,16; warna 3,00; aroma 3,30; rasa 3,22; kepulenan 3,30; kekerasan 3,34; kelengketan 3,14; dan kesukaan secara keseluruhan 3,28. Beras porang hasil penelitian ini memiliki nilai abu, lemak, karbohidrat dan total kalori lebih tinggi dibandingkan beras padi. Secara organoleptik, beras porang cukup disukai oleh panelis bahkan aroma dan tingkat kelengketannya lebih disukai dibandingkan beras porang komersil.

English Abstract

The need for carbohydrates in Indonesia is still dominated by grains, especially rice. Food diversification can be done by developing tuber-based artificial rice and other ingredients. This study aims to obtain the best formula of porang rice with the addition of rice flour and tapioca and to determine the effect of pre-gelatinization temperature and time on the physical and chemical characteristics of porang rice. This study used a Randomized Group Factorial Design (RAKF) with 2 factors, namely pre-gelatinization temperature (65, 75, and 85oC) and pregelatinization time (20, 25, and 30 minutes) with 3 repetitions. The resulting rice products were analyzed for physical characteristics, including brightness value (L*), water binding capacity, and degree of starch gelatinization. Data were analyzed using ANOVA and further tested using Duncan Multiple Range Test (DMRT) and the Least Significant Difference Test (BNT) if there was a significant effect. Selection of the best treatment was conducted using the multiple attribute Zeleny method. Rice with the best treatment was tested for chemical characteristics (moisture content, ash content, fat content, protein content, carbohydrate content, fiber content, and total calories) and organoleptic (hedonic test). The results of the hedonic test organoleptic analysis of the research rice and commercial porang rice brand "Fukumi" were processed using Independent Sample T-Test. The results showed that the interaction between temperature and pregelatinization time significantly affected the level of brightness (L*) and water binding capacity (WHC). Meanwhile, temperature and pre-gelatinization time had a significant effect on the degree of gelatinization. The best treatment obtained was porang rice with pre-gelatinization temperature of 85°C and pre-gelatinization time of 30 minutes with a brightness level (L*) of 82.68; water binding capacity of 1.23 ml/g wk, and degree of gelatinization of 8.32%. The porang rice had a moisture content of 6.76%; ash content of 0.54%; fat content of 4.56%; protein content of 6.20%; carbohydrate content of 81.50%; crude fiber content of 0.35%; and energy of 392.65 kcal. The level of liking was determined with a range of 1 - 5 (1 = very dislike, 2 = dislike, 3 = somewhat like, 4 = like, 5 = very like). The average level of liking for the parameters of appearance 3.16; color 3.00; aroma 3.30; taste 3.22; fullness 3.30; hardness 3.34; stickiness 3.14; and overall liking 3.28.Porang rice from this study has higher ash, fat, carbohydrate, and total calorie values than paddy rice. Organoleptically, porang rice is quite liked by panelists, even the aroma and stickiness level are more favorable than commercial porang rice.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	beras, gel porang, tapioka, tepung beras-artificial rice, porang gel, tapioca, rice flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with email y13w@ub.ac.id
Date Deposited:	08 Jan 2024 07:32
Last Modified:	08 Jan 2024 07:32
URI:	http://repository.ub.ac.id/id/eprint/206222

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