Karakteristik Fisikokimia dan Organoleptik Beras Analog (Kajian Proporsi Tepung Jagung Putih : Pati Ganyong dan Penambahan Glycerol Monostearate)

MARDHOTILLAH, SALMAA (2024) Karakteristik Fisikokimia dan Organoleptik Beras Analog (Kajian Proporsi Tepung Jagung Putih : Pati Ganyong dan Penambahan Glycerol Monostearate). Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Analog rice is artificial rice made by utilizing local food commodities such as white corn and canna which have nutritional value similar to conventional rice which can be used as a solution for food diversification. The use of GMS (Glycerol Monostearate) is as an emulsifier which can affect the texture of the final product of analog rice. The aim of this research was to determine the best combination of the proportion of white corn flour and canna starch with the addition of GMS. This research used a completely randomized design (CRD) with a factorial pattern with 2 factors. Factor 1 is the proportion of white corn flour: canna starch (60%:40, 70%:30%, 80%:20%) and factor 2 is the addition of GMS (2%; 3%; 4%). Data analysis used ANOVA and further DMRT test at the 5% level. The treatment of the proportion of white corn flour: canna starch (70%:30%) with the addition of 3% GMS is the best treatment which produces analogous rice with the criteria of 7.02% moisture content, 0.46% ash content, 0.24% fat content, protein 6.47%, carbohydrate content 85.82%, starch content 77.28%, amylose content 26.45%, amylopectin content 50.84%, kamba density 0.67 g/ml, rehydration power 98.27%, cooking time 207.67 seconds and organoleptic tests with values of color (3.52), taste (3.84), texture (3.68) and aroma (3.60) Keyword:Analog rice, White corn flour, Canna Starch, Glycerol Monostearate

Item Type: Thesis (Undergraduate)
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorJariyah, JariyahNIDN0703046501jariyah.tp@upnjatim.ac.id
Thesis advisorYulistiani, RatnaNIDN00190762014ratna.tp@upnjatim.ac.id
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Salmaa Mardhotillah
Date Deposited: 18 Jul 2024 08:29
Last Modified: 18 Jul 2024 08:29
URI: https://repository.upnjatim.ac.id/id/eprint/26416

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