Anis Dinarki, 0854071003 (2014) PHYSICAL CHARACTERISTICS TEST OF ANALOG RICE COMPOSED OF TARO AND “ONGGOK” FLOURS UJI KARAKTERISTIK FISIK BERAS ANALOG BERBAHAN DASAR TEPUNG TALAS. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Analog rice is made of non paddy flour. The utilization of taro flour as material for analog rice needs to be developed. The purpose of this study was to measure the characteristics of analog rice made from taro flour and onggok flour such as uniformity of grain, bulk density, moisture content, water absorption, and extention ability. Granulation of the analog rice was done using a granulator with 6 different compositions of taro flour-coarse cassava flour, and taro flour – fine cassava flour with ratio of 75:25 , 85:15 , 95:5, respectively. The results showed that the diameter of grain of analog rice affect uniformity, moisture content, water absorption, and extention ability. In mixture of taro flour and coarse cassava flour yielded diameter of 2-4.70 mm, bulk density of 0.77-0.84 g/cm3, the water content of 11.84-12.85 %, 62.15-94.25 % water absorption, 9.30-13.46 % extention ability, whereas the mixture of cassava flour and taro flour produced diameter > 4.70, bulk density 0.74-0.83 g/cm3, the water content of 10.76-13.31 %, 57.03-76.94 % water absorption, 11.33-12:53 % extention ability. Starch content of material affect the water absorption and extention ability of the analog rice. Keywords : Taro, taro flour, analog rice. Beras analog merupakan beras tiruan yang terbuat dari tepung selain padi. Penggunaan tepung talas sebagai bahan pembuatan beras analog perlu dikembangkan. Tujuan penelitian ini adalah untuk mengukur karakteristik beras analog berbahan baku tepung talas meliputi keseragaman butiran, kerapatan curah, kadar air, daya serap air, dan daya pengembangan. Granulasi beras analog dibuat menggunakan granulator dengan variasi campuran bahan sebanyak 6 jenis yaitu kompisisi campuran tepung talas dan tepung onggok kasar dan campuran tepung talas dan tepung onggok halus dengan masing – masing perbandingan 75:25, 85:15, dan 95:5. Hasil penelitian menunjukkan diameter butiran beras analog dapat mempengaruhi keseragaman butiran, kadar air, daya serap air, dan daya pengembangan. Pada campuran tepung talas dan tepung onggok kasar menghasilkan diameter butiran berkisar 2-4.70 mm, kerapatan curah 0.77-0.84 g/cm3, kadar air 11.84-12.85 %, daya serap air 62.15-94.25 %, daya pengembangan 9.30-13.46 %, sedangkan pada campuran tepung talas dan tepung onggok halus diameter > 4.70 lebih banyak dihasilkan, kerapatan curah 0.74-0.83 g/cm3, kadar air 10.76-13.31 %, daya serap air 57.03-76.94 %, daya pengembangan 11.33-12.53 %. Kadar pati pada komposisi bahan mempengaruhi daya serap air dan daya pengembangan pada beras analog. Kata kunci : Talas, tepung talas, beras analog.
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknik Pertanian |
| Pengguna Deposit: | UPT Perpustakaan Unila |
| Date Deposited: | 17 Oct 2014 02:33 |
| Terakhir diubah: | 17 Oct 2014 02:33 |
| URI: | http://digilib.unila.ac.id/id/eprint/4205 |
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