Muhammad Giyats Al Hisyam Dwi Samara, Reizza (2024) KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA DAN MIKROBIOLOGI FLAKES BERBASIS BEKATUL FERMENTASI (Oryza sativa L.) DAN TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN VARIASI WAKTU PEMANGGANGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Fermented rice bran contains beneficial bioactive compounds. This study evaluated the relationship between formulation variations and baking time in the production of flakes made from fermented rice bran and beneng taro flour. A completely randomized design with two factors and two replications was used. The factors included formulation variations with ratios of beneng taro flour, fermented rice bran, and rice flour (45%:10%:45%, 40%:15%:45%, 35%:20%:45%, and 30%:25%:45%) and baking time (15 and 20 minutes). Organoleptic tests were conducted on all flakes using the De Garmo method to select samples. The selected samples underwent physicochemical, functional, and microbiological analyses. Results showed that formulation variations significantly influenced organoleptic parameters (taste, aroma, texture, overall), fat content (19,47-22,36%), crude fiber content (19,78-23,06%), total phenolic content (32,61-39,88 mg GAE/g), texture (0,68-0,89N), bulk density (0,76-0,84g/mL), expansion capacity (10,00-17,50%), and rehydration capacity (47,55-85,18%). Variations in baking time significantly impacted moisture content (2,19-4,41%), total phenolic content (32,61-39,88 mg GAE/g), total flavonoids (1,13-1,54 mg QE/g), b* chromaticity (22,12-23,48), water activity (aw) (0,35-0,45), bulk density (0,76-0,84g/mL), and rehydration capacity (47,55-85,18%). An interaction between formulation variations and baking time affected the rehydration capacity of flakes made from fermented rice bran and beneng taro flour.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor NURTIANA, WINDA 199108162022032003 Thesis advisor ARIANI PUTRI, NIA 199310212019032019
Additional Information:	Bekatul yang difermentasi mengandung senyawa bioaktif yang bermanfaat. Penelitian ini mengevaluasi hubungan variasi formulasi dan waktu pemanggangan pada produksi flakes berbahan dasar bekatul fermentasi dan tepung talas beneng. Rancangan yang digunakan adalah rancangan acak lengkap dengan dua faktor dan dua ulangan. Faktor yang mempengaruhi adalah variasi formulasi dengan perbandingan tepung beneng talas, bekatul fermentasi, dan tepung beras (45%:10%:45%, 40%:15%:45%, 35%:20%:45%, dan 30%. :25%:45%) dan waktu memanggang (15 dan 20 menit). Uji organoleptik dilakukan terhadap seluruh serpihan dengan menggunakan metode De Garmo untuk memilih sampel. Sampel yang dipilih menjalani analisis fisikokimia, fungsional, dan mikrobiologi. Hasil penelitian menunjukkan bahwa variasi formulasi berpengaruh nyata terhadap parameter organoleptik (rasa, aroma, tekstur, keseluruhan), kadar lemak (19,47-22,36%), kadar serat kasar (19,78-23,06%), kadar fenolik total (19,78-23,06%). 32,61-39,88 mg GAE/g), tekstur (0,68-0,89N), densitas curah (0,76-0,84g/mL), kapasitas ekspansi (10,00-17,50%) , dan kapasitas rehidrasi (47,55-85,18%). Variasi waktu pemanggangan berpengaruh nyata terhadap kadar air (2,19-4,41%), kadar fenolik total (32,61-39,88 mg GAE/g), total flavonoid (1,13-1,54 mg QE/g ), kromatisitas b* (22,12-23,48), aktivitas air (aw) (0,35-0,45), densitas curah (0,76-0,84g/mL), dan kapasitas rehidrasi (47, 55-85,18%). Interaksi antara variasi formulasi dan waktu pemanggangan mempengaruhi kapasitas rehidrasi flakes berbahan dasar bekatul fermentasi dan tepung talas beneng.
Uncontrolled Keywords:	beneng taro flour, fermented rice bran, flakes, formulation, baking time.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian
Depositing User:	Reizza Muhammad Giyats
Date Deposited:	20 May 2024 13:04
Last Modified:	20 May 2024 13:04
URI:	http://eprints.untirta.ac.id/id/eprint/35307

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