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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/31524

Title: Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (MOCAF) (Kajian Proporsi MOCAF : Tepung Beras dan Penambahan Tepung Porang)
Authors: Sintya Dewi, Novi
Keywords: artificial rice
Issue Date: 10-Jul-2011
Abstract: Rice is the most important food in Indonesia. National rice production is currently quite a lot, but feared not enough for national rice necessity. This relates to the high rate of population growth, decreasing productive land and public consumption patterns that have a high dependence on rice. Therefore, diversification of staple foods in the form of artificial rice is needed to support national food availability. Some problems in artificial rice product are first its texture. It tends to be hard due to the high content of amylose in MOCAF. As well the strong aroma of MOCAF makes artificial rice difficult to be accepted by consumers. Also we need to use additional materials such rice and porang flour to improve its texture and taste. The purpose of this research was to determine the influence of MOCAF and rice flour proportion, as well as the effect of porang flour addition to the physical, chemical and organoleptic properties of artificial rice. This research used Randomized Block Design method (RBD) with two factors. The first factor was MOCAF and rice flour proportion consisting of 3 levels (90 : 10, 80 : 20 and 70 : 30) and the second factor was the addition of porang flour consisting of 3 levels (2 %, 3 % and 4 %). Each treatment was repeated for 3 times. The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued using Least Significant Different Test (LSD) at α = 5 %. The organoleptic test data were analyzed using Hedonic Scale Scoring Test, if there were significant differences continued using Duncan’s Multiple Range Test (DMRT) at α = 5 %, while for determining the best treatment using De Garmo effectivity index method. The results showed that MOCAF and rice flour proportion provides a significant effect on starch, amylose, water content, rehydration capacity, volume development and texture. The addition of porang flour gives significant effect on water content, rehydration capacity, volume development, texture and color. In the organoleptic test treatment, the porang flour added MOCAF and rice flour proportions show the interaction on the parameters of color and texture, but not on the parameters of taste and aroma. The best treatment based on the physical, chemical and organoleptic parameters was obtained from the treatment MOCAF and rice flour proportion = 70 : 30 with the addition of porang flour 3 %. The product was characterized by brightness (L *) 50,47, texture 1,27 N, rehydration capacity 177,00 %, volume development 125 %, water content 9,21 %, starch 70,83 %, amylose 18,86 %, ash 0,62 %, fat 2,71 %, protein 2,71 %, carbohydrates total 84,75 %, oxalic acid 0,06 % and organoleptic characteristics, as follows color 3,55 (neutral), aroma 3,60 (neutral), texture 4,00 (like) and taste 3,85 (neutral).
URI: http://elibrary.ub.ac.id/handle/123456789/31524
Appears in Collections:Minor Thesis

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