KHODIJAH, KHODIJAH (2025) KARAKTERISTIK BERAS ANALOG BERBASIS PATI TALAS BENENG DAN PATI JAGUNG DENGAN SUBSTITUSI AGAR RUMPUT LAUT (Glacilaria sp.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Analog rice is an artificial rice that resembles the shape and texture of conventional rice. It can be made from carbohydrate-rich ingredients such as Beneng taro and corn. The substitution of agar powder in the formulation of analog rice is presumed to enhance its functional properties. This study aimed to determine the optimal concentration of agar powder from Gracilaria sp. in the formulation of analog rice. The research was conducted from December 2024 to April 2025 at the Fishery Product Processing Technology Laboratory, Department of Fisheries Science, Faculty of Agriculture, Sultan Ageng Tirtayasa University. A Completely Randomized Design (CRD) was used with four levels of agar powder concentration: 0%, 5%, 7.5%, and 10%. The research stages included analog rice production; testing of physical parameters (whiteness degree, rehydration capacity, swelling power); chemical parameters (moisture, ash, fat, protein, and carbohydrate content); and hedonic parameters (appearance, aroma, taste, and texture). Data were analyzed using SPSS Version 20.0. Hedonic tests were analyzed using the Kruskal Wallis test, followed by the Mann-Whitney test if significant differences were found. Physical, dietary fiber, and proximate analyses were assessed using ANOVA at a 5% significance level, followed by Duncan’s multiple range test when significant. The best treatment was determined using the De Garmo effectiveness test, and nutritional adequacy (RDA) was calculated using Microsoft Excel. Data were presented in tables and charts descriptively and comparatively. The best analog rice formulation was found at a 7.5% agar substitution. The physical characteristics included swelling power of 110%, rehydration capacity of 107%, and whiteness degree of 31.2%. Chemical properties included 11.30% moisture, 1.89% ash, 0.18% fat, 1.73% protein, 84.80% carbohydrate (by difference), and 5.40% dietary fiber. Hedonic values showed scores of 5.07 for appearance, 5.53 for aroma, 5.1 for taste, and 6.03 for texture. The substitution of Gracilaria sp. agar in analog rice made from Beneng taro and corn starch improved its physical and hedonic characteristics.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Beras analog merupakan beras tiruan yang bentuk dan teksturnya menyerupai beras pada umumnya. Beras analog dapat dibuat dari bahan tinggi karbohidrat seperti talas beneng dan jagung. Substitusi tepung agar pada formulasi pembuatan beras analog diduga dapat meningkatkan sifat fungsional beras analog. Tujuan penelitian ini adalah untuk menentukan konsentrasi terbaik substitusi tepung agar dari rumput laut Gracilaria sp. pada formulasi beras analog. Penelitian ini dilaksanakan pada bulan Desember 2024 hingga April 2025 di Laboratium Teknologi Pengolahan Hasil Perikanan Program Studi Ilmu Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan konsentrasi tepung agar, yaitu 0%, 5%, 7,5%, dan 10%. Tahapan penelitian ini yaitu pembuatan beras analog, pengujian parameter fisik (derajat putih,daya rehidrasi, dan daya kembang), parameter kimia (kadar air, abu, lemak, protein, dan karbohidrat), dan parameter hedonik (kenampakan, aroma, rasa, dan tekstur), kemudian dilakukan analisis data menggunakan software SPSS Versi 20.0. Hasil uji hedonik dianalisis menggunakan uji Kruskal Wallis, apabila berbeda nyata maka dilanjutkan dengan uji Mann Whitney. Hasil uji fisik, serat pangan dan uji proksimat dianalisis menggunakan uji ANOVA dengan taraf uji 5%, apabila terdapat pengaruh nyata maka dilanjutkan dengan uji lanjut Duncan. Penentuan perlakuan terbaik dilakukan menggunakan uji efektivitas De Garmo. Angka Kecukupan Gizi (AKG) perlakuan terbaik akan dihitung menggunakan Microsoft Excel. Hasil data akan dibahas melalui tabel dan diagram secara deskriptif dan komparatif. Hasil penelitian beras analog terbaik terdapat pada perlakuan substitusi tepung agar konsentrasi 7,5%. Karakteristik fisik beras analog terbaik adalah nilai daya kembang sebesar 110%, daya rehidrasi sebesar 107%, dan derajat putih 31,2%. Karakteristik kimia beras analog terbaik adalah kadar air 11,30%, kadar abu 1,89%, kadar lemak 0,18%, kadar protein 1,73%, kadar karbohidrat by different 84,80%, dan serat pangan 5,40%. Karakteristik nilai hedonik menunjukkan nilai kenampakan sebesar 5,07%, aroma 5,53%, rasa 5,1% dan tekstur 6,03%. Substitusi tepung agar Glacilaria sp. pada beras analog berbasis pati talas beneng dan pati jagung. dapat memperbaiki karakteristik fisik dan hedonik. | |||||||||
| Uncontrolled Keywords: | Agar, Gracilaria sp., Analog Rice, Functional Properties. Agar, Gracilaria sp., Beras Analog, Sifat Fungsional. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Kho dijah Untirta | |||||||||
| Date Deposited: | 18 Jun 2025 02:49 | |||||||||
| Last Modified: | 18 Jun 2025 02:49 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/49655 |
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