TY  - THES
KW  - Agar
KW  -  Gracilaria sp.
KW  -  Analog Rice
KW  -  Functional Properties.
Agar
KW  -  Gracilaria sp.
KW  -  Beras Analog
KW  -  Sifat Fungsional.
EP  - 71
UR  - https://eprints.untirta.ac.id/49655/
N2  - 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.
AV  - restricted
PB  - UNIVERSITAS SULTAN AGENG TIRTAYASA
TI  - KARAKTERISTIK BERAS ANALOG BERBASIS PATI TALAS 
BENENG DAN PATI JAGUNG DENGAN SUBSTITUSI 
AGAR RUMPUT LAUT (Glacilaria sp.)
N1  - 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.
Y1  - 2025///
ID  - eprintuntirta49655
M1  - sarjana
A1  - KHODIJAH, KHODIJAH
ER  -