?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PHYSICAL+CHARACTERISTICS+TEST+OF+ANALOG+RICE+COMPOSED+OF+TARO+AND+%E2%80%9CONGGOK%E2%80%9D+FLOURS%0D%0A%0D%0AUJI+KARAKTERISTIK+FISIK+BERAS+ANALOG+BERBAHAN+DASAR+TEPUNG+TALAS&rft.creator=Anis+Dinarki%2C+0854071003&rft.subject=+&rft.description=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%2C+bulk+density%2C+moisture+content%2C+water+absorption%2C+and+extention+ability.+Granulation+of+the+analog+rice+was+done+using+a+granulator+with+6+different+compositions+of+taro+flour-coarse+cassava+flour%2C+and+taro+flour+%E2%80%93+fine+cassava+flour+with+ratio+of+75%3A25+%2C+85%3A15+%2C+95%3A5%2C+respectively.+The+results+showed+that+the+diameter+of+grain+of+analog+rice+affect+uniformity%2C+moisture+content%2C+water+absorption%2C+and+extention+ability.+In+mixture+of+taro+flour+and+coarse+cassava+flour+yielded+diameter+of+2-4.70+mm%2C+bulk+density+of+0.77-0.84+g%2Fcm3%2C+the+water+content+of+11.84-12.85+%25%2C+62.15-94.25+%25+water+absorption%2C+9.30-13.46+%25+extention+ability%2C+whereas+the+mixture+of+cassava+flour+and+taro+flour+produced+diameter+%3E+4.70%2C+bulk+density+0.74-0.83+g%2Fcm3%2C+the+water+content+of+10.76-13.31+%25%2C+57.03-76.94+%25+water+absorption%2C+11.33-12%3A53+%25+extention+ability.+Starch+content+of+material+affect+the+water+absorption+and+extention+ability+of+the+analog+rice.%0D%0AKeywords+%3A+Taro%2C+taro+flour%2C+analog+rice.%0D%0A%0D%0ABeras+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%2C+kerapatan+curah%2C+kadar+air%2C+daya+serap+air%2C+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+%E2%80%93+masing+perbandingan+75%3A25%2C+85%3A15%2C+dan+95%3A5.+Hasil+penelitian+menunjukkan+diameter+butiran+beras+analog+dapat+mempengaruhi+keseragaman+butiran%2C+kadar+air%2C+daya+serap+air%2C+dan+daya+pengembangan.+Pada+campuran+tepung+talas+dan+tepung+onggok+kasar+menghasilkan+diameter+butiran+berkisar+2-4.70+mm%2C+kerapatan+curah+0.77-0.84+g%2Fcm3%2C+kadar+air+11.84-12.85+%25%2C+daya+serap+air+62.15-94.25+%25%2C+daya+pengembangan+9.30-13.46+%25%2C+sedangkan+pada+campuran+tepung+talas+dan+tepung+onggok+halus+diameter+%3E+4.70+lebih+banyak+dihasilkan%2C+kerapatan+curah+0.74-0.83+g%2Fcm3%2C+kadar+air+10.76-13.31+%25%2C+daya+serap+air+57.03-76.94+%25%2C+daya+pengembangan+11.33-12.53+%25.+Kadar+pati+pada+komposisi+bahan+mempengaruhi+daya+serap+air+dan+daya+pengembangan+pada+beras+analog.%0D%0AKata+kunci+%3A+Talas%2C+tepung+talas%2C+beras+analog.&rft.publisher=Fakultas+Pertanian&rft.date=2014-06-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F4%2FLEMBAR%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F5%2FLEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F6%2FLEMBAR%2520PERNYATAAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F7%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F8%2FPERSEMBAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F9%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F10%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F11%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F12%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F13%2FDAFTAR%2520LAMPIRAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F14%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F15%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F16%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F17%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4205%2F18%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F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