TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints13390
UR  - http://digilib.unila.ac.id/13390/
A1  - NURLINA , 1114071039
Y1  - 2015/09/18/
N2  - Makanan yang memiliki aroma yang khas lebih disukai oleh konsumen. Beras analog yang ditambahkan dengan tepung ikan tuna mimiliki aroma yang amis. Salah satu metode untuk menghilangkan aroma amis yaitu melakukan perendaman dengan daun suji. Tujuan penelitian ini adalah menguji karakteristik beras analog berbahan dasar tepung kasava yang diperkaya protein ikan tuna dan mengetahui pengaruh waktu dan konsentrasi zat aditif (daun suji) terhadap sifat fisik dan kimia beras analog. Parameter pengamatan berupa kandungan protein, kadar air, warna, kerapatan curah, keseragaman butiran, dan uji organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial. Faktor pertama yaitu waktu perendaman (5, 10 dan 15 menit) dan faktor kedua yaitu konsentrasi (20, 40, 60 dan 80%). Perbandingan tepung singkong dan tepung ikan tuna yang digunakan sebesar 92,5% : 7,5%. Berdasarkan hasil penelitian kandungan protein beras analog sebesar 4,4687%. Kadar air akhir beras analog berkisar 10,48 ? 12,61%. Semakin lama waktu perendaman dan tingginya konsentrasi maka semakin tinggi pula kadar air beras analog. Warna dominan beras analog adalah warna gelap (coklat). Keseragaman butiran terbanyak dihasilkan pada ukuran 1,7 ? 3,33 mesh. Perlakuan yang diterima oleh panelis berdasarkan uji organoleptik berbasis aroma adalah perlakuan beras analog yang direndam dengan waktu 15 menit dan perbandingan daun suji 400 : 1000 g/ml.
Kata Kunci : Daun suji, Aroma, Beras analog, Protein
EFFECT OF TIME AND SUJI LEAF (Pleomele Angustifolia) ADITIVE CONCENTRATION ON THE CHARACTERISTIC OF CASSAVA BASED RICE ENRICHED WITH TUNA PROTEIN

Food that has specially scent is more preferred by consumers. Analog rice that enriched with tuna flour have a stench smell. One of the method was to relieve the stench smell is by soaking to suji leaf extract. The purpose of this study is characteristic test of analog rice made from cassava flour enriched with protein of tuna, and investigating the effect of time and concentration of additives suji leaf with the physical and chemical properties of rice analog. Several parameters was evaluated such us protein content, moisture content, color, bulk density, uniformity of grain and organoleptic tests. This study used completely randomized factorial design. The first factor is time of soaking (5,10, and 15 minute) and the second factor is concentration of suji leaf extract (20, 40,60, and 80%). The ratio of cassava flour and protein of tuna in the research is 92,5%: 7,5%. The result showed that protein contain of analog rice is 4,4687%. Moisture content of analog rice is between 10,48 ? 12,61%. The longer of soaking time and high concentration can increased moisture content of analog rice. Dominant colour analog rice is brown. Uniformity highest of granules produced on the size 1.7 ? 3.33 mesh. Treatment received by the panel based on test organoleptik by scent is treatment of analog rice that soaked with 15 minutes and ratio leaf suji 400: 1000 g/ml.
Keyword : Suji leaf, Scent, Rice analog, Protein.
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH WAKTU DAN KONSENTRASI PENAMBAHAN
ZAT ADITIF MENGGUNAKAN DAUN SUJI (Pleomele Angustifolia) TERHADAP KARAKTERISTIK BERAS ANALOG YANG DIPERKAYA
DENGAN PROTEIN IKAN TUNA
AV  - restricted
ER  -