SALSABILA, GHONIA FIRZA (2024) Karakteristik Beras Analog dari Tepung Jagung Putih (Zea mays L.) dan Pati Garut (Maranta arundinacea) dengan Penambahan GMS (Glycerol monostearate). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Analog rice is an imitation rice made from a carbohydrate source whose form and nutritional composition are almost similar to paddy rice. Analog rice can be useful to support food diversification because it utilizes local carbohydrates into a product that is acceptable to the community. The use of white corn flour and arrowroot starch as raw materials for analog rice is because its use as a food raw material is very limited. The addition of GMS (Glycerol monostearate) functions as a binder and prevents excessive extrudate development. This study aims to determine the effect of the proportion of white corn flour and arrowroot starch with the addition of GMS (Glycerol monostearate) on the physicochemical and organoleptic characteristics of analog rice. This study used a Factorial Completely Randomized Design with factor 1 being the difference in the proportion of white corn flour: arrowroot starch consisting of three levels (65:35%, 70:30%, 75:25%) and factor 2 being the addition of glycerol monostearate with three levels (2%, 3%, 4%) each treatment was repeated 3 times. The data obtained were analyzed using the variance test (ANOVA) with a 5% confidence interval. If there is a significant effect between treatments, the DMRT test is continued with a 5% level. The results of the analog rice analysis obtained show that there is a significant interaction (p≤0.05) between the proportion of white corn flour and arrowroot starch with the addition of GMS (Glycerol Monostearate) on water content, kamba density, rehydration power, expansion volume, and texture of analog rice. The best treatment in this study was the treatment of proportion of 70% white corn flour and 30% arrowroot starch with the addition of 3% GMS (Glycerol monostearate) which had 7.45% water, 0.81% ash, 62.09% starch, 19.74% amylose, 42.35% amylopectin, 0.55 g/ml kamba density, 117.88% rehydration power, 130.30% swelling volume, 2.71% fat, 8.92% protein, 80.11% carbohydrate, color 3.28 (rather like), aroma 3.56 (like), taste 2.76 (rather like), and texture 3.60 (like).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Ghonia Firza Salsabila | ||||||||||||
| Date Deposited: | 10 Sep 2024 03:02 | ||||||||||||
| Last Modified: | 10 Sep 2024 03:02 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28646 |
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