%0 Thesis
%9 S1
%A Hayyu Khoirunnisa, Nisrina
%A Universitas Sultan Ageng Tirtayasa,
%A Fakultas Pertanian,
%A Jurusan Teknologi Pangan,
%B TEKNOLOGI PANGAN
%D 2024
%F eprintuntirta:44812
%I UNIVERSITAS SULTAN AGENG TIRTAYASA
%K beneng taro flour, formulation, rice analogue, water addition
%P 141
%T KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BERAS ANALOG BERBASIS TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN VARIASI PERBANDINGAN TEPUNG TALAS BENENG DAN PATI SAGU SERTA PENAMBAHAN AIR
%U https://eprints.untirta.ac.id/44812/
%X Rice analogue is imitation rice made from tuber and cereals flour which shape and nutritional composition are almost similar to rice. The aim of this research was to determine the effect of the ratio of beneng taro flour and sago starch, the addition of water and interaction on the physicochemical and organoleptic characteristics of the analogue rice. This research consist of two factors namly of the comparison of concentration ratio of beneng taro flour and sago starch (50:50; 60:40; 70:30%) and the addition of water (30, 35, 40% ) on the physicochemical and organoleptic characteristics of rice analogues. The results showed that the comparison of concentrations of beneng taro flour and sago starch had a significant effect on moisture (6.26–9.37%), ash (0.53–2.20%), oxalic acid (46.45–72.00 ppm), total carotene (0.008–0.024 ppm), crude fiber (4.38–9.72%), chroma (5.03–6.07), chromaticity b* (13.84–17.60), cooking loss (7.16–28.50%), cooking time (5.06–7.45 minutes), water holding capacity (4.68–5.27%), springiness (0.41–0.66 mm), chewiness (88.09–630.28 N.mm). The concentration of added water had a significant effect on moisture (6.26–9.37%), yield (84.38–95.63%), chroma (5.03–6.07), a* chromaticity (0.30–0.91), cooking loss (7.16–28.50%), bulk density (0.60–0.68 g/ml), thousand grain weight (16,15–28,36%), water holding capacity (4.68–5.27%), hardness (616.17–1914.56 gF), organoleptic test parameters aroma, texture and overall.
%Z Beras analog adalah beras tiruan yang terbuat dari tepung umbi-umbian dan serealia yang bentuk dan komposisi gizinya hampir mirip dengan beras. Bahan baku non beras yang berpotensi sebagai bahan pangan pokok dan dapat dimanfaatkan dalam pembuatan beras analog adalah talas beneng (Xanthosoma undipes K. Koch) yang merupakan umbi indigenous Kabupaten Pandeglang. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan tepung talas beneng dan pati sagu serta penambahan air terhadap sifat fisikokimia dan organoleptik beras analog.   Penelitian ini menggunakan rancangan dasar Rancangan Acak Lengkap Faktorial dengan faktor pertama adalah perbandingan konsentrasi tepung talas beneng dan pati sagu (50:50 ; 60:70 ; dan 70:30%), sedangkan faktor kedua adalah penambahan air (30, 35, dan 40%) dan diulang sebanyak 2 kali maka diperoleh 18 satuan percobaan. Perbandingan konsentrasi tepung talas beneng dan pati sagu berpengaruh nyata terhadap kadar air (6,26–9,37%), kadar abu (0,53–2,20%), kadar asam oksalat (46,45–72,00 ppm), kadar total karoten (0,008–0,024 ppm), kadar serat kasar (4,38–9,72%), kroma (5,03–6,07), kromatisitas b* (13,84–17,60), cooking loss (7,16–28,50%), cooking time (5,06–7,45 menit), daya ikat air (4,68–5,27%), springiness (0,41–0,66 mm), chewiness (88,09–630,28 N.mm). Penambahan air berpengaruh nyata terhadap kadar air (6,26–9,37%), rendemen (84,38–95,63%), kroma (5,03–6,07), kromatisitas a* (0,30–0,91), cooking loss (7,16–28,50%), densitas kamba (0,60–0,68 g/ml), bobot seribu butir (16,15–28,36 %), daya ikat air (4,68–5,27%), hardness (616,71–1914,56 gF), uji organoleptik parameter aroma, tekstur dan overall.