TURNIP, MARIA NURLIAN (2026) PENDEKATAN SENSORI BERBASIS FUZZY LOGIC UNTUK IDENTIFIKASI ATRIBUT PENERIMAAN BERAS MERAH DAN ASPEK FISIKOKIMIA DI BAWAH STRES KALSIUM KLORIDA. Undergraduate thesis, UPN "Veteran" Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (Cover)
22033010087_COVER (2)_compressed.pdf Download (779kB) |
|
Text (Bab 1)
22033010087_Bab 1.pdf Download (216kB) |
|
Text (Bab 2)
22033010087_Bab 2.pdf Restricted to Repository staff only until 17 July 2028. Download (620kB) |
|
Text (Bab 3)
22033010087_Bab 3.pdf Restricted to Repository staff only until 17 July 2028. Download (337kB) |
|
Text (Bab 4)
22033010087_Bab 4.pdf Restricted to Repository staff only until 17 July 2028. Download (737kB) |
|
Text (Bab 5)
22033010087_Bab 5.pdf Download (202kB) |
|
Text (Daftar Pustaka)
22033010087_Daftar Pustaka.pdf Download (311kB) |
|
Text (Lampiran)
22033010087_Lampiran.pdf Restricted to Repository staff only until 17 July 2028. Download (1MB) |
Abstract
Brown rice is a highly nutritious rice variety, yet it has a lower consumption rate compared to white or polished rice. The low consumption of unhulled brown rice is triggered by undesirable sensory characteristics, such as a texture that tends to be hard and coarse. Germination is an effective solution to enhance nutritional content while improving organoleptic properties. This study aims to analyze the sensory acceptance of germinated brown rice using a fuzzy logic approach and to examine its physicochemical aspects under calcium chloride (CaCl2) stress. This study utilized a two-factor completely randomized design: the method of calcium chloride application (none, early, mid-way, and gradual) and the germination duration (36 and 48 hours). The fuzzy logic analysis indicated that texture and flavor are critical attributes, with the best treatment combination found in the mid-way stress application for 48 hours (A3B2). Physicochemically, the interaction of both factors significantly inhibited shoot elongation while increasing the calcium content in brown rice. The early application of CaCl2 was proven to suppress the average sprout length to the lowest point of 0.95 mm compared to the non-stressed control, which reached 4.69 mm. In line with this, the calcium content experienced a drastic surge, reaching the highest concentration of 252.20 mg/100g at 48 hours of germination. A longer germination time increased the total sugar content, decreased the paste viscosity profile, and reduced hardness, thereby producing softer and stickier (pulen) rice.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Mrs. Maria Turnip | ||||||||||||
| Date Deposited: | 20 Jul 2026 03:38 | ||||||||||||
| Last Modified: | 20 Jul 2026 03:38 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/55800 |
Actions (login required)
 |
View Item |