| NIM | A1M010066 |
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| Namamhs | RISKA KARTIKA |
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| Judul Artikel | KARAKTERISTIK FISIK, KIMIA, DAN SENSORI BERAS ANALOG CEPAT TANAK DARI TEPUNG UBI KAYU YANG DISUBSTITUSI TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) PRA-GERMINASI |
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| Abstrak (Bhs. Indonesia) | Beras analog cepat tanak berbahan dasar tepung ubi kayu yang disubstitusi tepung kacang koro pra-germinasi merupakan upaya untuk diversifikasi pangan. Pada penelitian ini pembuatan beras analog cepat tanak menggunakan bahan baku berupa tepung ubi kayu yang disubstitusi tepung kacang koro pra-germinasi serta penambahan bubuk agar untuk memperbaiki tekstur beras. Penelitian ini bertujuan untuk : 1) menetapkan proporsi berat tepung ubi kayu dan tepung kacang koro pra-germinasi yang tepat; 2) menetapkan penambahan bubuk agar yang tepat; 3) menetapkan kombinasi perlakuan terbaik yang menghasilkan beras analog cepat tanak dengan karakteristik fisik, kimia, dan sensori yang baik. Hasil penelitian menunjukan bahwa kombinasi perlakuan antar proporsi berat tepung ubi kayu : tepung kacang koro pra-germinasi 60 : 40 dan penambahan bubuk agar 1,75% (P3A3) menghasilkan beras analog cepat tanak terbaik berdasarkan parameter fisik, kimia, dan sensori. Produk memiliki kadar air 3,99% bb; kadar abu 0,99% bk (0,95% bb); protein terlarut 0,230% bk (0,221% bb); protein total 9,81% bk (9,42% bb); lemak 1,50% bk (1,45% bb); karbohidrat by difference 87,68% bk (84,2% bb); rendemen 91,87%; densitas kamba 0,55 g/ml; koefisien rehidrasi 3,63; warna kuning tua (2,7); bau agak khas koro (3,2); flavor agak enak (2,3); tekstur agak pulen (2,5); dan tingkat kesukaan “agak suka” (2,2). |
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| Abtrak (Bhs. Inggris) | Ready to cook artificial rice which made by cassava flour with pre-germinated jack bean flour subtitute is food diversification efforts. In this research, the main ingredient used was cassava flour with pre-germinated jack bean flour subtitute and the addition of seaweed powder for good texture. This research aimed to : 1) determine the right proportion of cassava flour and pre-germinated jack bean flour; 2) determine the right proportion seaweed powder; 3) determine the best unit combination of cassava flour and pre-germinated jack bean flour and addition of seaweed powder to produce good physical, chemical, and sensory characteristics ready to cook artificial rice. Result showed that the combination of weight proportion of cassava flour and pre-germinated jack bean flour 60 : 40 and addition of seaweed powder 1.75% (P3A3) produced ready to cook artificial rice with the best quality based on physical, chemical, and sensory characteristics. This product had moisture content of 3.99% wb; ash content of 0.99% db (0.95% wb); soluble protein content of 0.230% db (0.221% wb); total protein content of 9.81% db (9.42% wb); fat content of 1.5% db (1.45% wb); carbohydrate by difference content of 87.68% db (84.2% wb); yield of 91.87%; bulk density of 0.55 g/ml; rehydration coefficient of 3.63; dark yellow color (2.7); rather powerful jack bean smell (3.2); rather delicious flavor (2.3); rather chewy texture (2.5); and rather “preffered” (2.2). |
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| Kata kunci | beras analog cepat tanak, ubi kayu, kacang koro pra-germinasi, bubuk agar |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S. P., M. Si |
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| Pembimbing 2 | Prof. Dr. Ir. Herastuti S. R, M. S |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 15 |
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| Tgl. Entri | 2014-11-08 20:19:18.014017 |
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