relation: https://eprints.untirta.ac.id/49655/
title: KARAKTERISTIK BERAS ANALOG BERBASIS PATI TALAS   BENENG DAN PATI JAGUNG DENGAN SUBSTITUSI   AGAR RUMPUT LAUT (Glacilaria sp.)
creator: KHODIJAH, KHODIJAH
subject: SH Aquaculture. Fisheries. Angling
description: 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.
date: 2025
type: Thesis
type: NonPeerReviewed
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language: en
identifier: https://eprints.untirta.ac.id/49655/17/KHODIJAH_4443210048_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/49655/18/KHODIJAH_4443210048_01.pdf
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identifier: https://eprints.untirta.ac.id/49655/4/KHODIJAH_4443210048_03.pdf
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identifier: https://eprints.untirta.ac.id/49655/7/KHODIJAH_4443210048_Ref.pdf
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identifier: https://eprints.untirta.ac.id/49655/8/KHODIJAH_4443210048_Lamp.pdf
identifier:   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.