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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/31433

Title: Studi Karakteristik Pangan Pokok Tiruan Berbasis Tepung MOCAF dengan Penambahan Glukomannan dan Gluten Kering
Authors: Hayati, Nur
Keywords: artificial staple food
Issue Date: 7-Jul-2011
Abstract: Rice is the most important commodity in Indonesia. Total of rice consumption in 2002 reached 36.328.500 tons while total rice production only reached 34.030.300 tons. Rice production is estimated to decline. Therefore, it is necessary to diversify a staple food based on local potency commodity. One of raw material that can be utilized in the making of artificial staple food is MOCAF flour. However, MOCAF flour has low protein content which is 1% maximum. To fulfill protein requirement in artificial staple food, dry gluten was added as source of protein. While to obtain rice-like hard texture, porang flour purification result, that is glucomannan, was used as a binding agent. The objective of this research was to know the physical and chemical characteristic and the acceptance level of panelist to sensory value of artificial staple food based on MOCAF flour with addition of glucomannan and dry gluten. Artificial staple food is expected to have similar characteristic with commercial rice and can be accepted by panelist as a consumer. This research was compiled with descriptive method. Analysis of physical and chemical characteristic of artificial staple food repeated 4 times and compared with commercial rice as control. The obtained data was analyzed with t-test differential at α=0,01. The sensory characteristic of artificial staple food was analyzed with descriptive method and followed with acceptance test. The result showed that the use of MOCAF flour with glucomannan and dry gluten addition in artificial staple food characteristics had very significant differences (α=0,01) with commercial rice characteristics. The characteristics were moisture content, protein content, ash content, total carbohydrate content, total energy, brightness (L*) and texture. The physical and chemical characteristics of artificial staple food were: moisture content 7,51%; fat content 0,43%; protein content 10,77%; ash content 3,09%; total carbohydrate content 80,52%; total energy 369 kkal/100g; brightness (L*) 38,83%; yellowness (a+) 12,2; redness (b+) 14,06; texture 16 kg/cm2; rehydration capability 188,49%. Sensory test with descriptive method showed that artificial staple food had different physical characteristics with commercial rice. The acceptance test to all sensory characteristics showed that panelists accepted these artificial staple food at a neutral score (3,55).
URI: http://elibrary.ub.ac.id/handle/123456789/31433
Appears in Collections:Minor Thesis

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