Search for collections on EPrints Repository UNTIRTA

PENGARUH PENGGUNAAN VARIASI BERAS DAN PENAMBAHAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK NASI INSTAN

WIDYASNA, ALINA FEMI (2023) PENGARUH PENGGUNAAN VARIASI BERAS DAN PENAMBAHAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK NASI INSTAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

[img] Text
Alina Femi Widyasna_4444180025_ Fulltext.pdf
Restricted to Registered users only

Download (2MB)
[img] Text
Alina Femi Widyasna_4444180025_ 01.pdf
Restricted to Registered users only

Download (790kB)
[img] Text
Alina Femi Widyasna_4444180025_ 02.pdf
Restricted to Registered users only

Download (108kB)
[img] Text
Alina Femi Widyasna_4444180025_ 03.pdf
Restricted to Registered users only

Download (164kB)
[img] Text
Alina Femi Widyasna_4444180025_ 04.pdf
Restricted to Registered users only

Download (263kB)
[img] Text
Alina Femi Widyasna_4444180025_ 05.pdf
Restricted to Registered users only

Download (25kB)
[img] Text
Alina Femi Widyasna_4444180025_ Ref.pdf
Restricted to Registered users only

Download (130kB)
[img] Text
Alina Femi Widyasna_4444180025_ Lamp.pdf
Restricted to Registered users only

Download (772kB)

Abstract

Rice is still the choice of consumers as a staple food, even though there are other alternative foods to replace rice. As a form of rice optimization, rice processed is carried out into instant rice. In addition, to increase the value of rice as a functional food, the addition of red dragon fruit extract is known to contain antioxidant. The purpose of this study was to determine the effect of using variations of brown rice, pera white rice, and fluffy white rice with the addition of red dragon fruit extract on the antioxidant activity and characteristics of instant rice. The research used was factorial CRD (Completed randomized design), the first factor was rice variation, which consisted of the design of fluffy white rice, pera white rice, and brown rice. While the second factor was the concentration of red dragon fruit extract, which consists of 10%; 12.5%; 15%. The analyses carried out were percent inhibition, water content, rehydration time, water absorption, and organoleptic tests. The results showed the percentage of inhibition of instant rice was 20.43-72.77%, the water content was 7.98-9.17%, the rehydration time was 391-596 seconds, the water absorption was 51.39-67.22%.

Item Type: Thesis (S1)
Contributors:
ContributionContributorsNIP/NIM
Thesis advisorRUSBANA, TUBAGUS BAHTIAR198109202005011004
Thesis advisorKUSUMASARI, SEPTARIAWULAN199009272020122017
Additional Information: Beras masih menjadi pilihan konsumen sebagai makanan pokok, meskipun ada alternatif makanan lain pengganti nasi. Sebagai bentuk optimalisasi beras, dilakukan pengolahan beras menjadi beras instan. Selain itu, untuk meningkatkan nilai beras sebagai pangan fungsional, penambahan ekstrak buah naga merah diketahui mengandung antioksidan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan variasi beras merah, beras putih pera, dan beras putih pulen dengan penambahan ekstrak buah naga merah terhadap aktivitas antioksidan dan karakteristik beras instan. Penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial, faktor pertama adalah variasi beras yang terdiri dari rancangan nasi putih pulen, nasi putih pera, dan nasi merah. Sedangkan faktor kedua adalah konsentrasi ekstrak buah naga merah yang terdiri dari 10%; 12,5%; 15%. Analisis yang dilakukan adalah persen inhibisi, kadar air, waktu rehidrasi, daya serap air, dan uji organoleptik. Hasil penelitian menunjukkan persentase daya hambat beras instan 20,43-72,77%, kadar air 7,98-9,17%, waktu rehidrasi 391-596 detik, daya serap air 51,39-67,22%.
Uncontrolled Keywords: Keywords: instant rice, extract, red dragon fruit, antioxidant activity
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: 04-Fakultas Pertanian
04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User: Mrs ALINA FEMI WIDYASNA
Date Deposited: 16 Mar 2023 12:02
Last Modified: 16 Mar 2023 12:02
URI: http://eprints.untirta.ac.id/id/eprint/22478

Actions (login required)

View Item View Item