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HANY MAMLU'AH

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Abstrak (Bhs. Indonesia)

Ketergantungan masyarakat Indonesia terhadap beras sebagai sumber karbohidrat utama masih tinggi, sementara produksi nasional belum sepenuhnya mampu memenuhi kebutuhan sehingga diperlukan upaya diversifikasi pangan. Beras analog berbasis MOCAF (Modified Cassava Flour) berpotensi dikembangkan karena ketersediaan singkong yang melimpah di Indonesia. Namun, penggunaan MOCAF masih memiliki keterbatasan pada karakteristik tekstur dan penerimaan sensori sehingga diperlukan formulasi yang tepat melalui penambahan konjak glukomanan dan susu skim. Penelitian ini bertujuan menetapkan formula optimum beras analog berbasis MOCAF, menganalisis pengaruh proporsi konjak glukomanan dan susu skim terhadap sifat sensori, mengevaluasi stabilitas mutu selama penyimpanan, serta menentukan umur simpan produk optimum. Optimasi dilakukan menggunakan Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Formula optimum selanjutnya dikarakterisasi secara fisikokimia dan sensori, serta diuji stabilitasnya menggunakan metode Accelerated Shelf Life Testing (ASLT) berbasis model Arrhenius pada suhu 35°C, 45°C, dan 55°C dengan kemasan polyethylene dan embossed vacum bag. Hasil penelitian menunjukkan bahwa konjak glukomanan berperan dalam pembentukan tekstur beras analog MOCAF, sedangkan susu skim berpengaruh dalam membentuk aroma dan rasa. Formula optimum diperoleh pada kombinasi konjak glukomanan sebesar 3,797 % dan susu skim sebesar 10,5%. Berdasarkan parameter mutu kritis umur simpan yaitu kadar air, FFA, cookibg loss, WAI, kepulenan, bentuk butiran nasi, kelengketan, aroma, rasa, dan keseluruhan, didapatkan umur simpan beras analog pada kemasan vakum yang ditentukan berdasarkan kadar air diperkirakan 7 bulan 18 hari, sedangkan pada kemasan PE diperkirakan 4 bulan 28 hari pada suhu penyimpanan 30°C.

Abtrak (Bhs. Inggris)

The dependence of Indonesian society on rice as the primary carbohydrate source remains high, while national production has not fully met the increasing demand. This condition highlights the need for food diversification through the development of alternative staple foods. Analog rice based on MOCAF (Modified Cassava Flour) is a promising product due to the abundant availability of cassava in Indonesia. However, the use of MOCAF still presents limitations in terms of texture characteristics and sensory acceptability. Therefore, an appropriate formulation is required through the addition of konjac glucomannan and skim milk.
This study aimed to determine the optimum formulation of MOCAF-based analog rice, analyze the effect of konjac glucomannan and skim milk proportions on sensory properties, evaluate quality stability during storage, and estimate the shelf life of the optimum product. Optimization was carried out using Response Surface Methodology (RSM) with a Central Composite Design (CCD). The optimum formulation was subsequently characterized for its physicochemical and sensory properties and evaluated for storage stability using the Accelerated Shelf Life Testing (ASLT) method based on the Arrhenius model at temperatures of 35°C, 45°C, and 55°C using Polyethylene and embossed vacuum bag packaging. The results showed that konjac glucomannan played a significant role in forming the texture of MOCAF-based analog rice, while skim milk contributed to the development of aroma and taste. The optimum formulation was obtained at 3.797% konjac glucomannan and 10.5% skim milk. Based on the critical quality parameters used for shelf-life determination, namely moisture content, free fatty acids (FFA), cooking loss, Water Absorption Index (WAI), softness, shape integrity, stickiness, aroma, taste, and overall acceptability. The shelf life of the analog rice packaged in an embossed vacuum bag, as determined by moisture content, was estimated to be approximately 7 months and 18 days, while the shelf life of the product packaged in polyethylene (PE) was estimated to be approximately 4 months and 28 days at a storage temperature of 30°C.

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