?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+AROMA+DAUN+PANDAN+TERHADAP%0D%0AKARAKTER+BERAS+ANALOG+BERBAHAN+BAKU+TEPUNG%0D%0ASINGKONG+YANG+DIPERKAYA+DENGAN+DAGING+IKAN+LELE&rft.creator=+ANITA+TRI+HANDAYANI+%2C+1214071009&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+tanaman&rft.subject=Budidaya+.+Perikanan+.+Angling&rft.description=ABSTRAK%0D%0A%0D%0ADiversifikasi+pangan+adalah+memvariasikan+bahan+makanan+pokok+dengan+bahan%0D%0Amakanan+lain+yang+kandungannya+sama+dengan+beras%2C+salah+satunya+dengan+beras%0D%0Aanalog+yang+biasanya+terbuat+dari+umbi-umbian+seperti+singkong.+Beras+analog%0D%0Adengan+bahan+baku+tepung+singkong+memiliki+kandungan+protein+lebih+rendah%0D%0Adari+beras+padi%2C+sehingga+perlu+penambahan+daging+ikan+lele+untuk+meningkakan%0D%0Akandungan+gizi.+Penambahan+daging+ikan+lele+ini+menimbulkan+aroma+khas+ikan%0D%0Ayang+kuat%2C+sehingga+perlu+penambahan+bahan+pangan+penghilang+atau+pengurang%0D%0Abau+seperti+penggunaan+daun+pandan.+Tujuan+dari+penelitian+ini+adalah+untuk%0D%0Amengkaji+pengaruh+penambahan+daun+pandan+pada+saat+pengukusan+beras+analog%0D%0Ayang+berbahan+baku+tepung+singkong+yang+diperkaya+dengan+daging+ikan+lele.%0D%0APenelitian+ini+dilakukan+di+Laboratorium+Daya+Alat+dan+Mesin+Pertanian+dan%0D%0ALaboratorium+Rekayasa+Bioproses+dan+Pasca+Panen%2C+Jurusan+Teknik+Pertanian%2C%0D%0AFakultas+Pertanian%2C+Universitas+Lampung.+Bahan+yang+digunakan+adalah+tepung%0D%0Asingkong%2C+tepung+ikan+lele%2C+daun+pandan%2C+dan+air.+Pembuatan+beras+analog%0D%0Amemiliki+dua+perlakuan%2C+yaitu+perbedaan+campuran+tepung+singkong+dengan%0D%0Atepung+lele+(95%25+%3A+5%25%2C+92%2C5%25+%3A+7%2C5%25%2C+dan+90%25+%3A+10%25)+dan+perbedaan%0D%0Apenambahan+daun+pandan+(5+g%2C+10+g%2C+15+g)+per+1000+g+beras+analog.+Pembuatan%0D%0Aberas+analog+terdiri+dari+pembuatan+tepung+singkong%2C+pembuatan+tepung+ikan+lele%2C%0D%0Adan+pembuatan+beras+analog+dengan+pengulangan+sebanyak+dua+kali.%0D%0APenambahan+aroma+daun+pandan+pada+pembuatan+beras+analog+berbahan+baku%0D%0Atepung+sigkong+yang+diperkaya+tepung+ikan+lele+berdasarkan+analisis+sidik+ragam%0D%0Atidak+berpengaruh+terhadap+parameter+yang+diamati%2C+meliputi+densitas%2C+daya+serap%0D%0Akekerasan%2C+dan+kadar+air+akhir.+Beras+analog+yang+dihasilkan+dominan+berwarna%0D%0Acoklat+pada+perlakuan+penambahan+daun+pandan+maupun+pada+perlakuan+tanpa%0D%0Apenambahan+daun+pandan.+Beras+analog+yang+paling+disukai+adalah+perlakuan%0D%0Adengan+komposisi+penambahan+daging+ikan+lele+sebesar+5%25+(perlakuan+terendah)%0D%0Adengan+penambahan+daun+pandan+sebesar+15+g%2F+1000+g+beras+analog+(perlakuan%0D%0Atertinggi).%0D%0AKata+kunci+%3A+Beras+analog%2C+tepung+singkong%2C+daging+ikan+lele%2C+daun+pandan%0D%0A%0D%0AABSTRACT%0D%0AFood+diversification+is+to+vary+the+staple+food+with+other+foods+that+implies+the%0D%0Asame+with+rice%2C+one+with+analog+rice+is+usually+made+of+such+as+cassava.+Analog%0D%0Arice+to+the+raw+materials+of+cassava+flour+have+a+less+protein+content+than+rice%2C%0D%0Anecessitating+the+addition+of+meat+catfish+for+improved+its+nutritional+content.+The%0D%0Aaddition+of+catfish+meat+raises+the+distinctive+aroma+of+a+strong+fish%2C+so+the+need+to%0D%0Aincrease+food+relief+or+deduction+smell+like+the+use+pandan+leaves.+The+purpose+of%0D%0Athis+study+was+to+examine+the+effect+of+adding+flavour+of+pandan+leaves+at+the+time%0D%0Aof+steaming+rice+analog+raw+material+cassava+flour+enriched+with+meat+catfish.%0D%0AThis+research+was+conducted+at+the+Laboratory+of+Power+Tools+and+Agricultural%0D%0AEngineering+and+the+Laboratory+of+Bioprocess+Engineering+and+Post+Harvest%2C%0D%0AAgricultural+Engineering+Department%2C+Faculty+of+Agriculture%2C+University+of%0D%0ALampung.+Materials+used+are+cassava+flour%2C+flour+catfish%2C+pandan+leaves%2C+and%0D%0Awater.+Making+analog+rice+has+two+treatment%2C+the+difference+in+cassava+flour%0D%0Amixture+to+the+flour+catfish+(95%25%3A+5%25%2C+92.5%25%3A+7.5%25%2C+and+90%25%3A+10%25)+and%0D%0Adifferences+in+the+addition+of+pandan+leaves+(5+g%2C+10+g+%2C+15+g)+per+1000+g+analog%0D%0Arice.+Making+analog+rice+consists+of+making+cassava+flour%2C+flour-making+catfish%2C%0D%0Aand+manufacture+of+analog+rice+with+repetition+twice.%0D%0AExtra+aroma+of+pandan+leaves+in+the+manufacture+of+analog+rice+made+from%0D%0Acassava+flour+enriched+flour+catfish+is+based+on+the+analysis+of+variance+did+not%0D%0Aaffect+the+observed+parameters%2C+including+density%2C+absorption+of+violence%2C+and+the%0D%0Afinal+moisture+content.+Analog+rice+color+generating+dominant+is+brown+at%0D%0Atreatment+addition+pandan+leaves+or+not.+The+most+preferred+analog+rice+is+treated%0D%0Aat+the+composition+of+the+addition+of+catfish+meat+by+5%25+(the+low+treatment)+with%0D%0Athe+addition+of+pandan+leaves+by+15+g+%2F1000+g+rice+analog+(the+most+treatment).%0D%0AKeywords%3A+analog+rice%2C+cassava+flour%2C+meat+catfish%2C+pandan+leaves%0D%0A%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2016-12-14&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24939%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24939%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24939%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=+++ANITA+TRI+HANDAYANI+%2C+1214071009++(2016)+PENGARUH+PENAMBAHAN+AROMA+DAUN+PANDAN+TERHADAP+KARAKTER+BERAS+ANALOG+BERBAHAN+BAKU+TEPUNG+SINGKONG+YANG+DIPERKAYA+DENGAN+DAGING+IKAN+LELE.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F24939%2F