NURRAHMA, INDRAYANTI and Erni Sofia Murtini, STP., MP., Ph.D. (2023) Studi Pengaruh Lama Perendaman Beras terhadap Karakteristik Tepung Beras Biru dan Aplikasinya pada Cendol. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada proses pembuatan tepung beras, perendaman merupakan tahap yang penting dilakukan karena dapat melunakkan tekstur beras sehingga dapat dihasilkan tepung dengan karakteristik yang lebih baik. Tepung beras dengan karakteristik baik lebih diinginkan sebagai bahan dasar berbagai olahan, salah satunya cendol yang merupakan produk pangan tradisional dengan tekstur yang lembut. Produk ini sering kali ditambahkan pewarna buatan agar lebih menarik karena tepung beras berwarna putih. Pembuatan tepung beras biru (TBB) dengan penambahan bunga telang sangat berpotensi untuk dikembangkan agar cendol tidak memerlukan tambahan pewarna buatan. Tahapan pembuatan TBB yaitu perendaman, penggilingan, dan pengeringan. Penelitian ini bertujuan untuk mengetahui lama waktu perendaman yang menghasilkan TBB dengan karakteristik terbaik, dan mengetahui karakteristik organoleptik cendol berbahan dasar TBB. Penelitian ini dilakukan dalam dua tahap. Tahap pertama dilakukan untuk mengetahui pengaruh lama perendaman terhadap rendemen, ukuran partikel, warna, a w , total antosianin, serta aktivitas antioksidan TBB. Rancangan percobaan yang digunakan yaitu metode Rancangan Acak Kelompok (RAK) dengan satu faktor lama perendaman beras (0, 3, 6, 9, 12, dan 15 jam), 4 kali pengulangan sehingga terdapat 24 unit percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Tukey dengan tingkat kepercayaan 95%. Perlakuan terbaik ditentukan menggunakan metode Multiple Attribute Zeleny. Lama perendaman berpengaruh nyata (α = 0,05) terhadap rendemen, ukuran partikel, total antosianin, nilai kecerahan (L*), nilai kemerahan (a*), dan nilai kekuningan (b*) TBB. Perlakuan terbaik TBB adalah dengan lama perendaman 15 jam dengan rendemen sebesar 91,4 ± 1,61%, rerata ukuran partikel 5,221 ± 0,001 µm, aktivitas air (a w ) 0,51 ± 0,11, nilai kecerahan (L*) 72,2 ± 1,03, nilai kemerahan (a*) -2,0 ± 0,30, nilai kekuningan (b*) -1,4 ± 0,42, total antosianin 0,064 ± 0,046 mg/gram, dan aktivitas antioksidan metode IC 50 82392,53 ± 20784,2 ppm. Berdasarkan hasil analisis proksimat, perlakuan terbaik TBB memiliki kadar air 11,24 ± 0,04%, kadar abu 0,285 ± 0,04%, kadar protein 6,479 ± 0,16%, kadar lemak 0,627 ± 0,12%, dan kadar karbohidrat (by difference) 81,367 ± 0,04%. Pada tahap kedua,TBB terbaik diaplikasikan menjadi dua versi produk cendol, yaitu cendol biasa dan cendol instan dan dibandingkan karakteristik organoleptiknya. Hasil uji T (α = 0,05) menunjukkan bahwa kedua jenis cendol memiliki perbedaan yang nyata pada parameter kenampakan, warna, rasa, aroma, tekstur, dan kesukaan keseluruhan. Panelis lebih menyukai cendol biasa dengan nilai kenampakan 4,03, warna 4,54, rasa 3,48, aroma 4,15, tekstur 3,09, dan kesukaan keseluruhan 3,75.
English Abstract
In the process of making rice flour, soaking is an important step because it can soften the texture of rice so that flour with better characteristics can be produced. Rice flour with good characteristics is preferred as an ingredient for various products, one of which is cendol, a traditional food product with a soft texture. This product is often added with artificial coloring to make it more attractive because rice flour naturally has white color. Making blue rice flour (BRF) with the addition of butterfly pea flowers has the potential to be developed so that cendol does not require additional artificial coloring. The stages of making BRF are soaking, grinding, and drying. This study aims to determine the length of soaking time that produces BRF with the best characteristics and to determine the organoleptic characteristics of cendol made from BRF. This research is conducted in two steps. The first stage was carried out to determine the effect of soaking time on the yield, particle size, color, a w , total anthocyanins, and the antioxidant activity of BRF. The experimental design used was the Randomized Block Design (RBD) method with one factor of soaking time (0, 3, 6, 9, 12, and 15 hours), 4 repetitions so that there were 24 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and continued with the Tukey test with a 95% confidence level. The best treatment was determined using the Multiple Attribute Zeleny method. Soaking time had a significant effect (α = 0,05) on yield, particle size, total anthocyanins, brightness (L*), redness (a*), and yellowness (b*) BRF values. The best BRF treatment was soaking time of 15 hours with a yield of 91,4 ± 1,61%, mean particle size of 5,221 ± 0,001 µm, water activity (a w ) 0,51 ± 0,11, brightness value (L*) 72,2 ± 1,03, redness value (a*) -2,0 ± 0,30, yellowness value (b*) -1.4 ± 0.42, total anthocyanin 0.064 ± 0.046 mg/gram, and antioxidant activity IC 50 method 82392,53 ± 20784,2 ppm. Based on the results of proximate analysis, the best BRF treatment had a moisture content of 11,24 ± 0,04%, an ash content of 0,285 ± 0,04%, a protein content of 6,479 ± 0,16%, a fat content of 0,627 ± 0,12%, and a carbohydrate content (by difference) 81,367 ± 0,04%. In the second stage, the best BRF was then applied to two versions of cendol products, namely regular cendol and instant cendol and compared their organoleptic characteristics. The results of the T-test (α = 0,05) showed that the two types of cendol had significant differences in the parameters of appearance, color, taste, aroma, texture and overall preference. Panelists preferred regular cendol with a value of 4,03 in appearance, 4,54 in color, 3,48 in taste, 4,15 in aroma, 3,09 in texture, and 3,75 in overall liking.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | rice flour, soaking time, butterfly pea flower, cendol tepung beras, lama perendaman, bunga telang, cendol |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 16 Jan 2024 04:03 |
| Last Modified: | 16 Jan 2024 04:03 |
| URI: | http://repository.ub.ac.id/id/eprint/210848 |
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