Anggraini, Reni Dwi (2025) Pengaruh Proporsi Tepung Komposit (Mocaf : Buah Pedada : Kedelai) dengan Penambahan GMS (Glyserol Monostearat) terhadap Karakteristik Beras Analog Fungsional. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
This study used composite flour (mocaf, pedada fruit, and soybean) as the raw material for analog rice because of its various functional nutritional benefits. Mocaf flour contains higher mineral levels compared to rice, is high in dietary fiber, has prebiotic potential, and is gluten-free. Pedada fruit is also high in dietary fiber, vitamins, and minerals, and contains phenolic and flavonoid compounds that function as antioxidants, while soybeans are a source of high protein, healthy fatty acids, antioxidants, as well as various vitamins and minerals. The addition of GMS (Glycerol Monostearate) functions as a stabilizer and emulsifier during the extrusion process to prevent stickiness, improve physical and textural properties, reduce over expansion, and enhance the final form of analog rice after hydration. This study aims to determine the effect of composite flour proportions (mocaf, pedada fruit, and soybean) with the addition of GMS on the characteristics of functional analog rice. The research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors and two replications. Factor I was the proportion of composite flour (mocaf : pedada fruit : soybean) with three levels (75:5:20; 70:10:20; and 65:15:20), while Factor II was the concentration of GMS with three levels (1, 2, 3). When significant differences were observed, the analysis was continued with DMRT at a 5% significance level. The best treatment was obtained at the composite flour proportion of 75:5:20 with 1% GMS addition, which produced a moisture content of 4.96%; ash content 1.55%; fat content 3.08%; protein content 8.45%; carbohydrate content 81.96%; starch content 66.34%; amylose content 20.24%; dietary fiber 7.75%; antioxidant activity 18.88%; rehydration power 124.02%; cooking time 365.43 seconds; and expansion volume 145.80%. Sensory characteristics were color 2.64 (light brown), aroma 2.88 (slightly mangrove fruit-like), taste 2.76 (slightly sour), and texture 3.72 (soft and slightly sticky).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Reni Dwi Anggraini | ||||||||
| Date Deposited: | 12 Sep 2025 07:29 | ||||||||
| Last Modified: | 22 Sep 2025 03:03 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/41755 |
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