THE STUDY PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF INSTANT ARTIFICIAL RICE PROCESSED FROM HEAT – MODIFIED PURPLE SWEET POTATO FLOUR KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK BERAS TIRUAN INSTAN DARI TEPUNG UBI JALAR UNGU TERMODIFIKASI FISIK SECARA PEMANASAN

ZUKRYANDRY, 1224051012 (2014) THE STUDY PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF INSTANT ARTIFICIAL RICE PROCESSED FROM HEAT – MODIFIED PURPLE SWEET POTATO FLOUR KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK BERAS TIRUAN INSTAN DARI TEPUNG UBI JALAR UNGU TERMODIFIKASI FISIK SECARA PEMANASAN. Masters thesis, Universitas Lampung.

[img]
Preview
Text
ABSTRACT.pdf

Download (49Kb) | Preview
[img]
Preview
Text
ABSTRAK.pdf

Download (83Kb) | Preview
[img]
Preview
Text
COVER DALAM.pdf

Download (28Kb) | Preview
[img]
Preview
Text
HALAMAN PERSETUJUAN.pdf

Download (462Kb) | Preview
[img]
Preview
Text
HALAMAN PENGESAHAN.pdf

Download (497Kb) | Preview
[img]
Preview
Text
PERNYATAAN.pdf

Download (248Kb) | Preview
[img]
Preview
Text
RIWAYAT HIDUP.pdf

Download (5Kb) | Preview
[img]
Preview
Text
SANWACANA.pdf

Download (58Kb) | Preview
[img]
Preview
Text
DAFTAR ISI.pdf

Download (53Kb) | Preview
[img]
Preview
Text
DAFTAR TABEL.pdf

Download (21Kb) | Preview
[img]
Preview
Text
DAFTAR GAMBAR.pdf

Download (63Kb) | Preview
[img]
Preview
Text
DAFTAR LAMPIRAN.pdf

Download (15Kb) | Preview
[img]
Preview
Text
BAB I.pdf

Download (49Kb) | Preview
[img]
Preview
Text
BAB II.pdf

Download (201Kb) | Preview
[img]
Preview
Text
BAB III.pdf

Download (167Kb) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (1660Kb)
[img]
Preview
Text
BAB V.pdf

Download (50Kb) | Preview
[img]
Preview
Text
DAFTAR PUSTAKA.pdf

Download (247Kb) | Preview

Abstrak

The main component of purple sweet potato flour is starch. This sweet potato starch, as other native starches has some disadvantages when applied in food products. One method to improve the starch characteristics is through physical modification using heat treatment. This study was proposed to determine the effect of different heating on the characteristics of purple sweet potato flour and its instan artificial rice. This experiment was arranged in a complete randomized block design with single factor and 4 replications. The treatment was heating time at 90°C for 0, 15, 30, 45, 60, and 75 minutes. The parameters observed were starch and amylose content of modified purple sweet potato flour. Other observations were the bulk density, water absorption index, water solubility index of raw artificial instant rice, and sensory properties of cooked instant artificial rice. The best cooked instant artificial rice was analyzed further for its dietary fiber, volatile components, hardness, the morphological structure using SEM, anthocyanin content and calor/energy value. The results showed that heat treatment for 30 minute applied on fresh purple sweet potatoes before they are precessed into flour gave the best instant rice characteristics. These characteristics were described as liked slightly, and contained 9.93 % moisture, 0.26 % ash, 2.65 % protein, 0.88 % fat, 179.09 cal /g, of 3.92 % dietary fiber, 411,67 g hardness and 32.81 mg/100 g of anthocyanin. Keywords: artificial instant rice, SEM, modified flour, purple sweet potato Komponen utama dalam tepung ubi jalar ungu adalah pati. Sebagaimana pati alami dari sumber lainnya, pati ubi jalar mempunyai beberapa kelemahan terutama adalah tekstur ketika diaplikasikan dalam produk olahan. Salah satu metode untuk memperbaiki karakteristik pati adalah dengan cara modifikasi fisik secara pemanasan, sehingga pati akan tergelatinisasi sebagian, terdegradasi atau terfragmentasi menjadi polimer yang lebih pendek rantainya. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemanasan pada proses modifikasi terhadap kandungan pati dan amilosa tepung ubi jalar ungu dan mengetahui pengaruh lama pemanasan pada proses modifikasi terhadap sifat fisikokimia dan organoleptik beras tiruan instan berbahan baku tepung ubi jalar ungu yang telah dimodifikasi. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap dengan faktor tunggal 4 ulangan. Faktor tunggal yang diuji berupa suhu pemanasan 90°C selama 0, 15, 30, 45, 60, dan 75 menit. Pengamatan yang dilakukan adalah kadar pati dan kadar amilosa tepung ubi jalar ungu tergelatinisasi sebagian, analisis densitas kamba, Indeks Penyerapan Air (IPA) dan Indeks Kelarutan Air (IKA), dan sifat sensori (beras ubi jalar ungu dan nasi ubi jalar ungu). Beras ubi jalar terbaik dilakukan analisis proksimat, analisis nilai kalori, kadar serat pangan, analisis komponen volatil, analisis tingkat kekerasan, analisis morfologi struktur granula tepung menggunakan SEM dan analisis kadar antosianin. Hasil penelitian menunjukkan beras tiruan instan perlakuan pemanasan pada suhu 90oC selama 30 menit memiliki skor penerimaan keseluruhan agak disukai, kadar air 9.93 %, kadar abu 0.26 %, kadar protein 2.65 %, kadar lemak 0.88 %, nilai kalori/energi 179.09 kal/g, kadar serat pangan 3.92 %, kekerasan 411,67g dan kadar antosianin 32,81 mg/100 g. Kata kunci: beras tiruan instan, SEM, tepung termodifikasi, ubi jalar ungu

Tipe Karya Ilmiah: Tesis (Masters)
Subyek: Q Science (General) > QD Chemistry
Pertanian > Budidaya tanaman
Program Studi: Fakultas Pertanian > Prodi Magister Teknologi Industri Pertanian
Depositing User: Farid Hambali Prihantoro, A.Md.
Date Deposited: 14 Oct 2014 02:23
Last Modified: 18 Mar 2015 04:19
URI: http://digilib.unila.ac.id/id/eprint/4096

Actions (login required)

View Item View Item