eprintid: 44812
rev_number: 18
eprint_status: archive
userid: 12109
dir: disk0/00/04/48/12
datestamp: 2025-01-06 09:43:35
lastmod: 2025-01-06 09:43:35
status_changed: 2025-01-06 09:43:35
type: thesis
metadata_visibility: show
creators_name: Hayyu Khoirunnisa, Nisrina
creators_id: 4444190040
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: Nurtiana, Winda
contributors_name: Ana Syabana, Mohamad
contributors_name: Kurniasari, Indah
contributors_id: 199108162022032003
contributors_id: 198206072006041003
contributors_id: 198304052009012004
corp_creators: Universitas Sultan Ageng Tirtayasa
corp_creators: Fakultas Pertanian
corp_creators: Jurusan Teknologi Pangan
title: 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
ispublished: pub
subjects: S1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: beneng taro flour, formulation, rice analogue, water addition
note: 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.
abstract: 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.
date: 2024
date_type: published
pages: 141
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   Hayyu Khoirunnisa, Nisrina  (2024) 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.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/44812/1/Nisrina%20Hayyu%20Khoirunnisa_4444190040_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/44812/2/Nisrina%20Hayyu%20Khoirunnisa_4444190040_01.pdf
document_url: https://eprints.untirta.ac.id/44812/3/Nisrina%20Hayyu%20Khoirunnisa_4444190040_02.pdf
document_url: https://eprints.untirta.ac.id/44812/4/Nisrina%20Hayyu%20Khoirunnisa_4444190040_03.pdf
document_url: https://eprints.untirta.ac.id/44812/5/Nisrina%20Hayyu%20Khoirunnisa_4444190040_04.pdf
document_url: https://eprints.untirta.ac.id/44812/6/Nisrina%20Hayyu%20Khoirunnisa_4444190040_05.pdf
document_url: https://eprints.untirta.ac.id/44812/8/Nisrina%20Hayyu%20Khoirunnisa_4444190040_Ref.pdf
document_url: https://eprints.untirta.ac.id/44812/7/Nisrina%20Hayyu%20Khoirunnisa_4444190040_Lamp.pdf