| NIM | A1F015009 |
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| Namamhs | ADHA NURIANA |
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| Judul Artikel | PROSES PEMBUATAN TEPUNG SUWEG, DAN STABILISASI RICE BRAN |
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| Abstrak (Bhs. Indonesia) | Umbi suweg merupakan tanaman umbi-umbian yang memiliki kandungan karbohidrat yang rendah namun tinggi serat dan memiliki aktivitas antioksidan.Rice bran atau bekatul merupakan hasil samping penggilingan padi yang kaya akan serat, protein dan memiliki senyawa antioksidan. Penelitian ini bertujuan untuk; 1) Mengetahui proses pembuatan tepung suweg; 2) Mengetahui proses stabilisasi rice bran. Faktor yang diteliti yaitu rendemen tepung suweg, dan aroma rice bran. Hasil penelitian menunjukan karakteristik tepung umbi suweg memiliki rendemen 13,28 % dan stabilized rice bran dengan aroma yang tidak rancid dan memiliki warna kuning kecoklatan. |
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| Abtrak (Bhs. Inggris) | Suweg tuber is a tuber plant which has a low carbohydrate content but high in fiber and has antioxidant activity. Rice bran or bran is a by-product of rice mills which are rich in fiber, protein and have antioxidant compounds. This research aims to; 1) Knowing the process of making suweg flour; 2) Knowing the stabilization process of rice bran. The factors studied were the yield of suweg flour and the aroma of rice bran. The results showed the characteristics of suweg tuber flour had a yield of 13.28% and stabilized rice bran with a scent that was not rancid and had a brownish yellow color |
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| Kata kunci | Umbi suweg, Tepung suweg, Stabilized rice bran |
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| Pembimbing 1 | Dr. Nur Aini, S.TP. M.P |
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| Pembimbing 2 | Karseno S.P. M.P. Ph.D |
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| Pembimbing 3 | |
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| Tahun | 2019 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2019-01-15 10:08:16.117075 |
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