Kajian Penggunaan Asam Askorbat dan Lama Pengukusan Terhadap Kualitas Beras Siger dari Ubi Kayu

AGUS SAPTOMI , 1214051007 (2017) Kajian Penggunaan Asam Askorbat dan Lama Pengukusan Terhadap Kualitas Beras Siger dari Ubi Kayu. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak

Beras siger merupakan beras analog yang terbuat dari bahan-bahan pertanian yang mengandung karbohidrat seperti ubi kayu. Tujuan penelitian ini untuk mengetahui pengaruh penambahan asam askorbat dan lama pengukusan terhadap kualitas beras siger dari ubi kayu. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) faktorial dengan tiga ulangan. faktor pertama penambahan asam askorbat yaitu 0% (A1), 0,1% (A2), 0,15% (A3), 0,2% (A4), 0,25% (A5), dan 0,3% (A6). Faktor kedua lama pengukusan yaitu 25 menit (L1), 30 menit (L2), dan 35 menit (L3). Data dianalisis dengan sidik ragam dan diuji lanjut dengan uji Beda Nyata Terkecil (BNT) dengan Taraf nyata 5%. Hasil penelitian menunjukan bahwa penambahan asam askorbat 0,2% dengan pengukusan selama 35 menit menghasilkan kualitas beras siger terbaik dengan karakteristik warna cenderung putih, agak mirip beras padi, agak pulen, kadar air 10,62%, abu 0,88%, protein 3,82%, lemak 2,42%, serat kasar 1,13, karbohidrat 81,12, dan vitamin C 0,61 mg/g. Kata kunci : asam askorbat, lama pengukusan, beras siger ABSTRACT Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather pulen, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13, carbohydrates 81.12, and vitamin C 0.61 mg/g. Keyword : Ascorbic acid, steam duration, siger rice

Tipe Karya Ilmiah: Skripsi
Subyek: Pertanian > Pertanian ( Umum )
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 20743384 . Digilib
Date Deposited: 27 Jul 2017 02:07
Last Modified: 27 Jul 2017 02:07
URI: http://digilib.unila.ac.id/id/eprint/27437

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