Imani, Annisaa Arum and Ir. Aji Sutrisno, M.Sc., Ph.D. (2023) Pengaruh Penambahan Enzim Transglutaminase Terhadap Karakteristik Beras Analog Berbasis Mocaf dan Tepung Kedelai Hitam. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras analog merupakan produk diversifikasi pangan pengganti beras padi yang memanfaatkan kandungan karbohidrat dari bahan non beras. Salah satu bahan pangan yang dapat digunakan sebagai bahan baku pembuatan beras analog adalah mocaf. Rendahnya kandungan protein pada mocaf membutuhkan penambahan bahan baku protein tinggi seperti tepung kedelai hitam agar hasil beras analog yang lebih berkualitas. Untuk lebih meningkatkan kualitas struktur beras analog yang dihasilkan, dilakukan penambahan enzim transglutaminase yang digunakan untuk memperbaiki struktur beras analog dengan membentuk granula beras yang tidak rapuh yang nantinya berpengaruh pada ketahanan struktur beras. Tujuan dari penelitian ini adalah untuk mengidentifikasi pengaruh penambahan enzim transglutaminase pada beras analog berbahan dasar mocaf dan tepung kedelai hitam berdasarkan perbandingan rasio tepung yang digunakan dan lama waktu inkubasi enzim transglutaminase. Penelitian dilakukan dengan menggunakan analisis RAK Faktorial (Rancangan Acak Kelompok). Faktor yang digunakan adalah rasio tepung kedelai hitam dibanding mocaf (100:0, 80:20, 60:40, 40:60 dan 20:80) dan faktor lama reaksi enzim transglutaminase (0 dan 15 menit). Konsentrasi enzim transglutaminase yang digunakan dalam penelitian ini yaitu 1% dan konsentrasi air 40%. Parameter pengujian yang dilakukan yaitu analisis tekstur (hardness, springiness, gumminess, chewiness dan coheviseness), densitas kamba dan daya pengembangan. Pengolahan data yang diperoleh menggunakan ANOVA dengan selang kepercayaan 95% yang apabila berbeda nyata akan dilanjutkan dengan pengujian BNJ. Terdapat pengaruh interaksi antara rasio bahan baku tepung kedelai dan mocaf dengan penambahan enzim transglutaminase terhadap karakteristik beras analog yaitu hardness, springiness, cohesiveness, gumminess dan chewiness serta densitas kamba. Perlakuan rasio rasio bahan dasar tepung kedelai hitam dan mocaf memberikan pengaruh nyata (ɑ=0,05) terhadap karakteristik fisik beras analog. Hasil perlakuan dengan hasil nilai rerata tertinggi terhadap karakteristik fisik beras analog dengan penambahan enzim transglutaminase yaitu hardness pada sampel 100:0; 15 menit sebesar 319,10 g, springiness pada sampel 60:40; 15 menit sebesar 0,863 mm, cohesiveness pasda sampel 100:0; 0 menit sebesar 0,517, gumminess pada sampel 100:0; 15 menit sebesar 166,06 dan chewiness pada sampel 100:0; 15 menit sebesar 138,93 mJ serta densitas kamba pada sampel 20:80; 15 menit sebesar 0,717 g/ml dan daya pengembangan sampel 20:80; 15 menit sebesar 40%.
English Abstract
Analog rice is a food diversification product that replaces rice that utilizes the carbohydrate content of non-rice materials. One of the food ingredients that can be used as raw material for making analog rice is mocaf. The low protein content in mocaf requires the addition of high protein raw materials such as black soybean flour to produce higher quality analog rice. To further improve the quality of the resulting analog rice structure, the addition of transglutaminase enzyme is used to improve the structure of analog rice by forming non-brittle rice granules which will affect the durability of the rice structure. The purpose of this study was to identify the effect of transglutaminase enzyme addition on analog rice made from mocaf and black soybean flour based on the ratio of flour used and the duration of transglutaminase enzyme reaction. The research was conducted using factorial RAK analysis (Randomized Group Design). The factors used were the ratio of black soybean flour to mocaf (100:0, 80:20, 60:40, 40:60 and 20:80) and the factor of transglutaminase enzyme reaction time (0 and 15 minutes). The concentration of transglutaminase enzyme used in this study was 1% and 40% water concentration. The testing parameters were texture analysis (hardness, springiness, gumminess, chewiness and coheviseness), camba density and expandability. Data processing obtained using ANOVA with 95% confidence interval which if significantly different will be followed by BNJ testing. There is an interaction effect between the ratio of raw materials of soybean flour and mocaf with the addition of transglutaminase enzyme on the characteristics of analog rice, namely hardness, springiness, cohesiveness, gumminess and chewiness as well as cubage density. The treatment of the ratio of the basic ingredients of black soybean flour and mocaf gave a significant effect (ɑ=0.05) on the physical characteristics of analog rice. The treatment results with the highest mean value on the physical characteristics of analog rice with the addition of transglutaminase enzyme are hardness in sample 100:0; 15 minutes of 319.10 g, springiness in sample 60:40; 15 minutes of 0.863 mm, cohesiveness in sample 100: 0; 0 min by 0.517, gumminess at sample 100:0; 15 min by 166.06 and chewiness at sample 100:0; 15 min by 138.93 mJ as well as camba density at sample 20:80; 15 min by 0.717 g/ml and expandability at sample 20:80; 15 min by 40%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Beras Analog, Kedelai Hitam, Mocaf, Enzim Transglutaminase-Beras Analog, Kedelai Hitam, Mocaf, Enzim Transglutaminase |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 11 Jan 2024 03:45 |
| Last Modified: | 11 Jan 2024 03:45 |
| URI: | http://repository.ub.ac.id/id/eprint/208135 |
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Text (DALAM MASA EMBARGO)
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