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|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).|
|Appears in Collections:||Minor Thesis|
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