Nisak, Sabilla Choirun (2025) KAJIAN PEMBUATAN BERAS ANALOG MENGGUNAKAN TEPUNG KIMPUL TERMODIFIKASI, TEPUNG JAGUNG, DAN TEPUNG KEONG SAWAH (Pila ampullacea) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORISNYA. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
The analog rice is an imitation of rice made from ingredients such as tubers and cereals that look like rice. In this study, analog rice will be made from the addition of modified kimpul flour, corn flour, and Rice Field Snail flour. The purpose of this study was to determine the effect of the addition of modified kimpul flour and corn flour with Rice Field Snail flour on the quality of analog rice and to get the best treatment for the addition of modified kimpul flour and corn flour with Rice Field Snail flour on the quality of analog rice that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor 1 is the proportion of modified kimpul flour and corn flour consisting of three levels (60%:40%, 70%:30%, and 80%:20%) and Factor 2 is the concentration of Rice Field Snail flour consisting of three levels (5%, 10%, and 15%). The data obtained from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, then further tests are carried out with the DMRT (Duncan's Multiple Range Test) method at 5%. The best treatment results were obtained by analog rice with the treatment of adding the proportion of modified kimpul flour and corn flour (70%:30%) with 15% Rice Field Snail flour which produced moisture content of 8.24%, ash content of 4.53%, fat content of 1.02%, starch content of 30.37%, resistant starch content of 10.50%, protein content of 12.01%, as well as texture (3.52), color (3.20), taste (3.40) and aroma (3.68).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Sabilla Choirun Nisak | ||||||||
| Date Deposited: | 10 Jul 2025 05:09 | ||||||||
| Last Modified: | 10 Jul 2025 05:09 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38845 |
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