?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+WAKTU+PERENDAMAN+DAN+KONSENTRASI%0D%0APENAMBAHAN+ZAT+ADITIF+DAUN+PANDAN+(Pandanus+Amaryllifolius)%0D%0ATERHADAP+KARAKTERISTIK+BERAS+ANALOG%0D%0AYANG+DIPERKAYA+DENGAN+PROTEIN+UDANG&rft.creator=+AYYESHA+DARA+FAYOLA%2C++1114071008&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+.+Perikanan+.+Angling&rft.description=Pengolahan+ubi+kayu+menjadi+beras+analog+selain+dapat+meningkatkan+nilai%0D%0Aekonomi+ubi+kayu%2C+tapi+juga+mampu+memberi+kontribusi+yang+cukup+menjanjikan%0D%0Aterhadap+ketahanan+pangan+nasional.+Untuk+memenuhi+gizi+beras+analog%2C%0D%0Adikombinasikan+dengan+tepung+udang.+Aroma+daun+pandan+yang+khas+membuat%0D%0Aaroma+udang+pada+beras+analog+menjadi+tertutupi.+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+pengaruh+waktu+perendaman+dan+konsentrasi+penambahan+zat+aditif%0D%0A(ekstrak+daun+pandan)+terhadap+sifat+fisik+dan+kimia+beras+analog+yang+diperkaya%0D%0Adengan+protein+udang.%0D%0AAlat+yang+digunakan+pada+penelitian+ini+adalah+timbangan+digital%2C+baskom%2C%0D%0Atampah%2C+pisau%2C+lumpang+padi+dan+alu%2C+ayakan+tyler%2C+ayakan+manual%2C+cawan%2C%0D%0Astopwatch%2C+oven%2C+mesin+penggiling+tepung+(disk+mill)%2C+gelas+ukur%2C+neraca+analitik%2C%0D%0Apanci+kukusan%2C+kompor%2C+saringa+dan+perangkat+image+processing.+Bahan+yang%0D%0Adigunakan+pada+penelitian+ini+adalah+tepung+cassava%2C+aquades%2C+udang+dan+daun%0D%0Apandan.+Penelitian+ini+menggunakan+Rancangan+Acak+Lengkap+Faktorial+dengan%0D%0Afaktor+pertama+yaitu+(K)+konsentrasi+ekstrak+daun+pandan+(K1%3D+1+%25%2C+K2+%3D+0%2C67+%25%2C%0D%0AK3+%3D+0%2C5+%25)+dan+faktor+kedua+(W)+waktu+perendaman+(W1+%3D+15+menit%2C+W2%3D+20%0D%0Amenit%2C+W3%3D+25+menit)+dengan+3+kali+ulangan.%0D%0AHasil+uji+proksimat+menunjukkan+bahwa+beras+analog+yang+diperkaya+dengan%0D%0Aprotein+udang+memiliki+kandungan+protein+5%2C98+%25%2C+karbohidrat+82%2C10%25%2C+air%0D%0A8%2C54%25%2C+abu+1%2C44%25%2C+lemak+0%2C30%25+dan+serat+kasar+1%2C61%25.+Sedangkan+perlakuan%0D%0Alama+perendaman+dan+tingginya+konsentrasi+larutan+ekstrak+daun+pandan+tidak%0D%0Aberpengaruh+terhadap+kadar+air%2C+keseragaman+butiran%2C+kerapatan+curah%2C+dan+daya%0D%0Aserap+air.+Pada+uji+organoleptik+lama+perendaman+dan+tinggi+konsentrasi+larutan%0D%0Aekstrak+daun+pandan+berpengaruh+terhadap+aroma+beras+dan+tinggi+konsentrasi%0D%0Aberpengaruh+terhadap+RGB.+Hasil+uji+orgnoleptik+N-rank+dengan+Kruskal-Wallis%0D%0Amenunjukan+bahwa+pemberian+perlakuan+perendam+beras+analog+dengan+ekstrak%0D%0Adaun+pandan+dapat+mengurangi+aroma+amis+udang+pada+beras+analog+sehingga%0D%0Apanelis+sangat+suka+dengan+beras+analog+ini+dan+aroma+yang+paling+disukai+oleh%0D%0Apanelis+yaitu+perlakuan+W3K3+(Lama+perendaman+%3D+25+menit+dan+Konsentrasi+%3D%0D%0A0%2C5%25+)+dengan+Mean+Rank+150%2C16.+Artinya+semakin+lama+waktu+perendaman+dan%0D%0Atingginya+konsentrasi+akan+menghasilkan+aroma+daun+pandan+yang+lebih+kuat%0D%0Apada+beras+analog.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+processing+of+cassava+into+analog+rice+besides+increasing+the+economic+value%0D%0Aof+the+cassava+and+also+able+to+give+a+fairly+promising+contributions+towards%0D%0Anational+food+security.+To+comply+with+the+nutrient+of+analog+rice%2C+shrimp+flour+is%0D%0Acombined.+The+unique+aroma+of+pandan+leaves+making+the+shrimp+aroma+on%0D%0Aanalog+rice+to+fade.+This+research+aims+to+find+out+the+influence+of+soaking%0D%0Aduration+and+concentration+of+the+addition+of+additives+(pandan+leaf+extract)%0D%0Atoward+physical+and+chemical+properties+of+analog+rice+that+enriched+with+shrimp%0D%0Aprotein.%0D%0AThe+tools+used+in+conducting+this+research+are+digital+scales%2C+washbasin%2C%0D%0Awinnowing+basket%2C+knife%2C+granary+and+rice+pestle%2C+tyler+sieve%2C+manual+sieve%2C+bowls%2C%0D%0Astopwatch%2C+oven%2C+flour+grinder+machine+(disk+mill)%2C+measuring+cup%2C+analytical%0D%0Abalance%2C+a+steamer+pot%2C+stove%2C+filter+and+image+processing+devices.+The+materials%0D%0Aused+in+this+research+is+the+cassava+flour%2C+aquades%2C+shrimp+and+pandan+leaves.%0D%0AThis+research+is+conducted+by+using+Completely+Randomized+Design+Factorial%0D%0Awith+the+first+factor+(K)+concentrations+of+pandan+leaves+extract+(K1+%3D+1%25%2C+K2+%3D+K3%0D%0A%3D+0.67%25%2C+0.5%25)+and+the+second+factor+(W)+soaking+duration+(W1+%3D+15+minutes%2C+W2%0D%0A%3D+20+minutes%2C+W3+%3D+25+minutes)+with+three+repetition.%0D%0AProximate+test+results+indicate+that+the+analog+rice+enriched+with+protein+shrimp%0D%0Ahas+a+protein+content+of+5.98%25%2C+carbohydrates+82%2C10%25%2C+water+8.54%25%2C+dust+1.44%25%2C%0D%0Afat+0.30%25+and+crude+fiber+1.61%25.+While+the+implementation+of+soaking+duration%0D%0Aand+the+high+concentration+of+pandan+leaves+extract+solution+have+no+effect+against%0D%0Amoisture+content%2C+uniformity+of+grain%2C+bulk+density%2C+and+water+absorption.%0D%0AOrganoleptic+test+on+soaking+duration+and+high+concentration+of+pandan+leaves%0D%0Aextract+solution+had+an+effect+toward+the+aroma+of+rice+and+high+concentration+has%0D%0Aeffect+on+RGB.+Test+result+of+Organoleptic+N-rank+with+Kruskal-Wallis+showed%0D%0Athat+the+implementation+of+analog+rice+soaking+with+pandan+leaves+extract+can%0D%0Areduce+the+fishy+smell+of+shrimp+on+rice+analog+so+the+panelists+is+very+fancy+with%0D%0Athis+analog+rice+and+the+aromas+that+are+most+favored+by+panelists+are%0D%0Aimplementation+of+W3K3+(Soaking+duration+%3D+25+minutes+and+concentration+%3D%0D%0A0.5%25)+with+a+Mean+Rank+150.16.+This+means+that+the+longer+the+soaking+duration%0D%0Aand+high+concentration+will+result+a+stronger+aroma+of+pandan+leaves+on+analog%0D%0Arice.%0D%0AKey+words+%3A+Pandan+leaves%2C+Aroma%2C+Analog+Rice%2C+Protein.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2016-12-08&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24992%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24992%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24992%2F3%2FSKRIPSI%2520FULL.pdf&rft.identifier=+++AYYESHA+DARA+FAYOLA%2C+1114071008++(2016)+PENGARUH+WAKTU+PERENDAMAN+DAN+KONSENTRASI+PENAMBAHAN+ZAT+ADITIF+DAUN+PANDAN+(Pandanus+Amaryllifolius)+TERHADAP+KARAKTERISTIK+BERAS+ANALOG+YANG+DIPERKAYA+DENGAN+PROTEIN+UDANG.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F24992%2F