PENGARUH PENGGUNAAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIK DAN SENSORIS BERAS ANALOG UMBI TALAS RAWA (CRYTOSPERMA MERKUSII)

MAHENDRA, YUSRIL IZA and Rachmawati, Siti Hanggita (2024) PENGARUH PENGGUNAAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIK DAN SENSORIS BERAS ANALOG UMBI TALAS RAWA (CRYTOSPERMA MERKUSII). Undergraduate thesis, Sriwijaya University.

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Abstract

YUSRIL IZA MAHENDRA. The Effect of Using Tapioca Flour on the Physical and Sensory Characteristics of Rawa Taro Tuber Analog Rice (Cyrtosperma merkusii) (Supervised by SITI HANGGITA R.J). Analog rice is a type of rice made from non-rice food ingredients, with a shape resembling rice grains. Analog rice is made from local ingredients such as cereals, corn and tubers. One type of tuber that can be used as an analog rice product is swamp taro tuber with the addition of tapioca flour in making analog rice so that it resembles the characteristics of paddy rice. The aim of this research is to determine the physical and sensory characteristics of analog rice from swamp taro tubers (Cyrtosperma merkusii) with the addition of different tapioca flour. This research was carried out using the Completely Randomized Design (CRD) method with 3 replications and 1 treatment with 5 levels with tapioca flour concentrations, namely 0% (A0), 5% (A1), 10% (A2), 15% (A3) and 20 %(A4). Physical test results show that analog rice with the addition of tapioca flour has a rehydration time (2- 3 minutes), water absorption capacity (146.15% - 160.44%), kamba density (0.368 g/ml - 0.765 g/ml), L* (20.31- 24.40), a* (0.71 - 0.99) and b* (7.25 - 8.72), while the organoleptic test showed that the 20% (A4) treatment was most liked by the panelists. , the color of the analog rice produced is predominantly brown. Keywords: Analog rice, Swamp taro, Tapioca flourYUSRIL IZA MAHENDRA. Pengaruh Penggunaan Tepung Tapioka Terhadap Karakteristik Fisik Dan Sensoris Beras Analog Umbi Talas Rawa (Cyrtosperma merkusii) (Dibimbing oleh SITI HANGGITA R.J). Beras analog merupakan salah satu beras yang terbuat dari bahan pangan non beras, dengan bentuk menyerupai butiran beras padi. Beras analog terbuat dari bahan lokal seperti serealia, jagung dan umbi-umbian. Salah satu jenis umbi-umbian yang bisa dijadikan produk beras analog adalah umbi talas rawa dengan penambahan tepung tapioka. Dalam pembuatan beras analog agar dapat menyerupai karakteristik beras padi. Tujuan dari penelitian ini, untuk mengetahui karakteristik fisik dan sensoris beras analog dari umbi talas rawa (Cyrtosperma merkusii) dengan penambahan tepung tapioka yang berbeda. Penelitian ini dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan dan 1 perlakuan 5 taraf dengan konsentrasi tepung tapioka yaitu 0% (A0), 5% (A1), 10% (A2), 15% (A3) dan 20%(A4). Hasil pengujian fisik menunjukkan bahwa beras analog dengan penambahan tepung tapioka memiliki waktu rehidrasi (2-3 menit), daya serap air (146.15 % - 160, 44%) densitas kamba (0,368 g/ml - 0,765 g/ml,), L* (20,31- 24,40), a* (0,71 - 0,99) dan b* (7,25 – 8,72), sedangkan uji organoleptik menunjukkan bahwa perlakuan 20%(A4) yang paling di sukai panelis, warna pada beras analog yang dihasilkan dominan coklat. Kata kunci : Beras analog, Talas rawa, Tepung tapioka

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Beras analog, Talas rawa, Tepung tapioka.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Yusril Iza Mahendra
Date Deposited:	02 Aug 2024 08:56
Last Modified:	02 Aug 2024 08:56
URI:	http://repository.unsri.ac.id/id/eprint/153941

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