?url_ver=Z39.88-2004&rft_id=1214071042&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+AROMA+VANILI+TERHADAP+KARAKTERISTIK+BERAS+ANALOG+BERBAHAN+BAKU+TEPUNG+UBI+KAYU+YANG+DIPERKAYA+DENGAN+PROTEIN+IKAN+LELE&rft.creator=JUNARLI%2C+1214071042&rft.subject=Pertanian+(+Umum+)&rft.description=Konsumsi+beras+di+Indonesia+sangat+tinggi+karena+beras+merupakan++sumber+karbohidrat+utama+dalam+pola+makan+sebagian+besar+masyarakat+Indonesia.+Akibatnya+ketergantungan+terhadap+produksi+beras+sangat+tinggi.+Tingkat+ketergantungan+masyarakat+terhadap+satu+sumber+karbohidrat+saja+perlu+dikurangi+karena+akan+berdampak+terhadap+ketahanan++pangan.%0D%0A%0D%0ASalah+satu+pendekatan+untuk+mengurangi+tingkat+ketergantungan+terhadap+beras+adalah+melalui+diversifikasi+pangan%2C+yaitu+dengan+pembuatan+beras+analog.++Penelitian+ini+bertujuan+mempelajari+pengaruh+penambahan+vanili+pada+beras+analog+berbahan+baku+tepung+ubi+kayu+yang+diperkaya+dengan+protein+ikan+lele+terhadap+aroma+yang+dihasilkan.++Bahan+dan+alat+utama+yang+digunakan+adalah+tepung+ubi+kayu%2C+ikan+lele+dan+vanili+bubuk.%0D%0APenelitian+ini+menggunakan+rancangan+Faktorial.++Faktor+pertama+adalah+penambahan+tepung+ikan+lele++(5%25%2C+7%2C5%25%2C+dan+10%25)+dan+faktor+kedua+penambahan+konsentrasi+aroma+vanili++(5+g%2C+7+g+dan+10+g)+dengan+2+kali+ulangan.+Parameter+yang+diukur+%3A+densitas%2C+daya+serap%2C+kekerasan%2C+kadar+air%2C+warna%2C+dan+uji+sensorik.+%0D%0A%0D%0AHasil+penelitian+menunjukkan+bahwa+beras+analog+yang+dihasilkan+memiliki+karakteristik+densitas+berkisar+0%2C63+g%2Fcm3+-+0%2C71+g%2Fcm3%2C++daya+serap+85%2C2+%25+-+107%2C4+%25%2C+kekerasan+7%2C01+N+%E2%80%93+9%2C19+N%2C+dan+kadar+air+7%2C10+%25+-+11%2C52+%25.+Penambahan+aroma+vanili+tidak+berpengaruh+terhadap+karakteristik+beras+analog.+Beras+analog+yang+paling+disukai+panelis+adalah+beras+dengan+penambahan+tepung+ikan+lele+5%25+dan+vanili+10+gr%2Fkg.+%0D%0A%0D%0AKata+Kunci+%3A+Tepung+ubi+kayu%2C+tepung+ikan+lele%2C+dan+aroma+vanili.%0D%0A%0D%0A%0D%0A%0D%0Aabstract%0D%0A%0D%0ARice+consumption+in+Indonesia+is+very+high+because+rice+is+the+main+source+of+carbohydrates+in+the+diet+of+most+Indonesians.+As+a+result+dependence+on+rice+production+is+very+high.+The+level+of+community+dependence+on+a+single+source+of+carbohydrates+alone+needs+to+be+reduced+because+it+will+have+an+impact+on+food+security.%0D%0A%0D%0AOne+approach+to+reducing+the+level+of+dependence+on+rice+is+through+food+diversification%2C+ie+by+making+analog+rice.+This+study+aims+to+study+the+effect+of+vanilla+addition+on+analog+rice+made+from+cassava+starch+flour+enriched+with+catfish+protein+to+aroma.+The+main+materials+and+tools+used+are+cassava+flour%2C+catfish+and+vanilla+powder.%0D%0AThis+research+uses+Factorial+design.+The+first+factor+was+the+addition+of+catfish+flour+(5%25%2C+7%2C5%25%2C+and+10%25)+and+second+factor+of+vanilla+aroma+concentration+(5+g%2C+7+g+and+10+g)+with+2+replications.+Parameters+measured%3A+density%2C+absorption%2C+hardness%2C+moisture+content%2C+color%2C+and+sensory+test.+%0D%0A%0D%0AThe+results+showed+that+the+resulting+analog+rice+had+density+characteristics+ranging+from+0.63+g%2Fcm3+-+0.71+g%2Fcm3%2C++absorption+85.2%25++-+107.4%25%2C+hardness+7.01+N-+9.19+N%2C+and+water+content+7.10%25+-+11.52%25.+The+addition+of+vanilla+scent+has+no+effect+on+the+characteristics+of+analog+rice.+The+most+preferred+analog+rice+panel+is+rice+with+the+addition+of+5%25+catfish+flour+and+vanilla+10+gr+%2F+kg.%0D%0A%0D%0AKeywords%3A+cassava+flour%2C+catfish+protein%2C+and+vanilli+flavour.&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2017-12-20&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29992%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29992%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29992%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++JUNARLI%2C+1214071042++(2017)+PENGARUH+PENAMBAHAN+AROMA+VANILI+TERHADAP+KARAKTERISTIK+BERAS+ANALOG+BERBAHAN+BAKU+TEPUNG+UBI+KAYU+YANG+DIPERKAYA+DENGAN+PROTEIN+IKAN+LELE.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F29992%2F