| NIM | D1E012075 |
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| Namamhs | FITRI RIYANTI |
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| Judul Artikel | INDIKATOR KERUSAKAN DEDAK DARI BERBAGAI VARIETAS PADI DITINJAU DARI LEMAK KASAR DAN FREE FATTY ACID SELAMA PENYIMPANAN |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan mengkaji lemak kasar dan free fatty acid dedak dari berbagai varietas padi selama penyimpanan. Penelitian ini menggunakan metode eksperimen dan Rancangan Acak Kelompok Lengka (RAKL) dengan 5 perlakuan dan 5 kelompok. Uji lanjut yang digunakan yaitu uji Beda Nyata Jujur (BNJ) dan uji regresi. Perlakuan dalam penelitian yaitu dedak berbagai varietas padi meliputi R1 (IR-64), R2 (Pandanwangi), R3 (Aek Sibundong), R4 (Setail) dan R5 (Lusi), sedangkan lama penyimpanan sebagai kelompok meliputi minggu ke-0 (t0), minggu ke-1 (t1), minggu ke-2 (t2), minggu ke-3 (t3) dan minggu ke-4 (t4). Dari masing-masing perlakuan, rata-rata lemak kasar yang diperoleh yaitu 9,28±1,02% (R1), 11,14±0,68% (R2), 11,46±0,71% (R3), 7,27±1,05% (R4) dan 11,75±0,78% (R5). Sedangkan untuk rata-rata free fatty acidnya yaitu 0,38±0,14% (R1), 0,48±0,26% (R2), 0,53±0,18% (R3), 0,85±0,18% (R4), dan 0,49±0,25% (R5). Hasil analisis variansi menunjukkan bahwa varietas berpengaruh nyata (P<0,05) terhadap lemak kasar. Hasil analisis variansi menunjukkan bahwa varietas dan lama penyimpanan berpengaruh sangat nyata terhadap free fatty acid (P>0,01). Berdasarkan hasil penelitian dapat disimpulkan bahwa dedak dari varietas padi yang berbeda mempengaruhi lemak kasar dan free fatty acid selama penyimpanan. |
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| Abtrak (Bhs. Inggris) | This research aimed at assessing the crude fat and free fatty acid of bran made from different rice varieties during storage. The research used an experimental method and randomized Complete Block Design with 5 treatments and 5 blocks. The post tests were an Honesty Significant Difference test (HSD) and the Regression test. The treatments were rice bran from different varieties which consisted of R1 (IR-64), R2 (Pandanwangi), R3 (Aek Sibundong), R4 (Setail), R5 (Lusi), while the blocks were the durations of storage including without storage (t0), a week storage (t1), two week storage (t2), three week storage (t3), and four week storage (t4). According to the treatments, it was revealed that the averages of the crude fat were 9,28±1,02% (R1), 11,14±0,68% (R2), 11,46±0,71% (R3), 7,27±1,05% (R4), and 11,75±0,78% (R5). While those of of free fatty acid were 0,38±0,14% (R1), 0,48±0,26% (R2), 0,53±0,18% (R3), 0,85±0,18% (R4) and 0,49±0,25% (R5). The result of the variance analysis indicated that the rice varieties significantly influenced (P<0,05) the crude fat. It also indicated that the varieties and storage durations significantly influenced (P>0,01) the free fatty acid. The conclusion of the research is that different varieties of rice significantly influence the crude fat and free fatty acid of the bran during storage. |
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| Kata kunci | Dedak padi, Varietas, Lemak Kasar, Free Fatty Acid |
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| Pembimbing 1 | Titin Widiyastuti, S.Pt., M.Si. |
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| Pembimbing 2 | Dr. Ir. Munasik, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2016-08-14 03:36:33.198756 |
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