Pengaruh Suhu dan Waktu Pre-Gelatinisasi Terhadap Karakteristik Beras Analog Berbasis Tepung Tapioka dan Tepung Porang

Ayu Farhani., Dhava and Ahmad Zaki,, STP., M.Si., Ph.D and Prof. Dr. Ir. Harijono,, M.APP.Sc (2023) Pengaruh Suhu dan Waktu Pre-Gelatinisasi Terhadap Karakteristik Beras Analog Berbasis Tepung Tapioka dan Tepung Porang. Sarjana thesis, Universitas Brawijaya.

Abstract

RINGKASAN Proses pre-gelatinisasi dalam pembuatan beras analog dapat merubah karakteristik pati dikarenakannya sudah tergelatinisasi sebagian. Laju suhu dan waktu pre-gelatinisasi yang digunakan dapat meningkatkan kemampuan granula pati dalam pengikatan air, namun apabila tidak sesuai akan berpengaruh terhadap karakteristik fisik yang kurang optimal. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan waktu pre-gelatinisasi terhadap nilai derajat gelatinisasi, daya ikat air, dan parameter warna serta mengetahui suhu dan waktu perlakuan terbaik untuk proses pre-gelatinisasi beras analog berbasis tepung tapioka dan tepung porang. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial dengan dua faktor perlakuan, yaitu suhu pre-gelatinisasi (650, 750, dan 850C) dan waktu pre-gelatinisasi (20, 25, dan 30 menit). Penelitian dilakukan tiga kali ulangan, sehingga diperoleh 27 satuan percobaan. Analisa dilakukan pada beras analog (derajat gelatinisasi, daya ikat air, nilai kemerahan (a+), nilai kecerahan (L*) dan nilai kekuningan (b+). Beras analog perlakuan terbaik dianalisis proksimat dan uji pembeda berpasangan. Data yang diperoleh dianalisa dengan metode analisis ragam (ANOVA) untuk mengetahui perbedaan antar perlakuan, dilanjutkan dengan Uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 95%. Apabila interaksi dari kedua faktor berpengaruh nyata maka dilakukan uji lanjut DMRT dengan taraf kepercayaan 95% (Duncan’s Multiple Range Test). Pengujian Perlakuan terbaik ditentukan dengan metode Multiple Attribute Zeleny. Hasil penelitian menunjukan bahwa suhu pre-gelatinisasi berpengaruh nyata (p-value < 0,05) terhadap derajat gelatinisasi, daya ikat air, nilai kecerahan (L*), kemerahan (a+) dan kekuningan (b+). Faktor waktu pre-gelatinisasi (p-value < 0,05) berpengaruh terhadap derajat gelatinisasi dan interaksi antara waktu dan suhu pre-gelatinisasi berpengaruh nyata terhadap nilai kemerahan (a+) dan daya ikat air. Beras analog berbasis tepung tapioka dan tepung porang perlakuan terbaik didapatkan dengan perlakuan dengan suhu pre-gelatinisasi 750C dan waktu pre-gelatinisasi 20 menit memiliki derajat gelatinisasi 4,52%, daya ikat air 1,59%, nilai kecerahan (L*) 71,70, nilai kemerahan (a+) 2,00, dan nilai kekuningan (b+) 14,03, kadar air 10,3%, kadar abu 0,5%, kadar protein 0,15%, kadar lemak 4,1%, kadar karbohidrat 84,68%, kadar serat kasar 0,27% dan nilai energi total sebesar 188 kkal. Pada uji organoleptik pembeda berpasangan, beras analog perlakuan terbaik dibandingkan dengan beras komersial merk “Mr.Ishii” yang sudah dimasak menggunakan rice cooker dan disimpulkan bahwa beras analog perlakuan terbaik memiliki perbedaan nyata dengan beras analog komersial terhadap segi warna, aroma, kenampakan, rasa dan tekstur.

English Abstract

SUMMARY The pre-gelatinization process in the manufacture of rice analogs can change the characteristics of starch because it has been partially gelatinized. The temperature rate and pre-gelatinization time used can increase the ability of starch granules to bind water, but if not suitable it will affect the physical characteristics that are less than optimal. The purpose of this study was to determine the effect of temperature and time of pre-gelatinization on the value of the degree of gelatinization, water holding capacity, and color parameters and to determine the best temperature and time of treatment for pre-gelatinization of rice analogs based on tapioca flour and porang flour. This study used a factorial randomized block design (RBD) with two treatment factors, namely pre-gelatinization temperature (650, 750, and 850C) and pre-gelatinization time (20, 25, and 30 minutes). The study was carried out three times in repetition so that 27 experimental units were obtained. Analysis was carried out on analog rice (degree of gelatinization, water holding capacity, redness value (a+), brightness value (L*) and yellowness value (b+). The best treated analog rice was analyzed by proximate and paired discriminatory tests. The data obtained were analyzed by the method of analysis of variance (ANOVA) to find out the difference between treatments, followed by the LSD Test (Less Significant Difference) with a 95% confidence interval. the best is determined by the Multiple Attribute Zeleny method. The results showed that the pre-gelatinization temperature had a significant effect (p-value <0.05) on the degree of gelatinization, water holding capacity, brightness (L*), redness (a+) and yellowness (b+). The pre-gelatinization time factor (p-value <0.05) affected the degree of gelatinization and the interaction between pre-gelatinization time and temperature significantly affected the redness value (a+) and water holding capacity. Analog rice based on tapioca flour and porang flour, the best treatment was obtained with a pre-gelatinization temperature of 750C and a pre-gelatinization time of 20 minutes, having a degree of gelatinization of 4.52%, water holding capacity of 1.59%, a brightness value (L*) of 71.70, reddish value (a+) 2.00, and yellowish value (b+) 14.03, moisture content 10.3%, ash content 0.5%, protein content 0.15%, fat content 4.1%, carbohydrate content 84.68%, 0.27% crude fiber content, with a total energy value of 188 kcal. In the paired differentiating organoleptic test, the best treated analog rice was compared to the commercial rice brand "Mr.Ishii" which had been cooked using a rice cooker and it was concluded that the best treated analog rice had significant differences with commercial analog rice in terms of color, aroma, appearance, taste and texture.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	Beras Analog, Pre-gelatinisasi, Suhu Pre-Gelatinisasi, Waktu Pre- Gelatinisasi
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with username saputro
Date Deposited:	15 Jan 2024 08:04
Last Modified:	15 Jan 2024 08:04
URI:	http://repository.ub.ac.id/id/eprint/210401

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