@misc{eprints57162,
           title = {ENKAPSULASI PEMBUATAN BERAS SIGER DARI UBI KAYU (Manihot

esculenta) MENGGUNAKAN LESITIN KEDELAI},
          author = {1514051104 MELA GUSTIANA},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/57162/},
        abstract = {Tingkat produksi ubi kayu jumlahnya cukup melimpah di Provinsi Lampung yaitu
mencapai 8.038.963 ton (BPS, 2016). Ubi kayu memiliki potensi besar untuk
dikembangkan menjadi sumber bahan pangan selain padi, yaitu beras siger. Beras
siger adalah beras tiruan masyarakat Lampung yang memiliki warna putih dan
bentuk butiran seperti beras padi. Penelitian bertujuan untuk mendapatkan sifat
kimia dan sensori nasi siger terbaik dari ubi kayu dengan penambahan konsentrasi
lesitin kedelai yang tepat. Perlakuan disusun secara non faktorial dalam Rancangan
Acak Kelompok Lengkap (RAKL) dengan 7 perlakuan dan 4 ulangan. Perlakuan
dalam penelitian ini adalah konsentrasi lesitin kedelai 0\%, 0,25\%, 0,5\%, 0,75\%, 1\%,
1,25\% dan 1,5\%. Data yang diperoleh diuji kehomogenannya dengan uji Bartlet
dan kemenambahan data dengan uji Tuckey dan dianalisis lebih lanjut dengan Uji
Beda Nyata Jujur (BNJ) taraf 5\%. Hasil penelitian menunjukkan bahwa
konsentrasi lesitin kedelai berpengaruh nyata terhadap tekstur, warna, rasa dan

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aroma, serta penerimaan keseluruhan nasi siger. Penambahan konsentrasi lesitin
kedelai 0,75\% menghasilkan sifat sensori nasi siger terbaik dengan skor tekstur
3,35 (sama dengan nasi putih), warna 3,50 (agak putih kekuningan), rasa dan
aroma 3,32 (agak suka), serta penerimaan keseluruhan 3,53 (agak suka). Beras
siger ini mengandung kadar air 12,45\%, abu 0,37\%, protein 0,68\%, lemak 0,38\%,
serat kasar 2,03\%, karbohidrat 86,12\%, dan HCN 17 mg/kg.

Kata kunci: ubi kayu, beras siger, lesitin kedelai The level of cassava production is quite abundant in Lampung Province, reaching
8,038,963 tons (BPS, 2016). Cassava has great potential to be developed into a
source of food other than rice, namely siger rice. Siger rice is an artificial of the
Lampung people that has white color and granular forms such as rice. The study
aimed to obtain the best sensoric properties of siger rice from cassava with the
addition of the appropriate concentration of soybean lecithin. The treatment was
arranged non-factoria in a Complete Randomized Block Design (RAKL) with 7
treatments and 4 replications. The treatment in this study was the concentration of
soybean lecithin 0\%, 0.25\%, 0,5\%, 0.75\%, 1\%, 1.25\% and 1.5\%. The data were
tested for similarity in variance with Barlett test and data addition by Tuckey test and
further analyzed by Honestly Significant Difference Test (BNJ) level of 5\%. The
results of this study indicate that the concentration of soybean lecithin has a
significant effect on the texture, color, taste and aroma, and overall acceptance of

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siger rice. The addition of 0.75\% soybean lecithin concentration produces the best
sensory properties of siger rice with a texture score of 3.35 (same as white rice), 3.50
color (rather yellowish white), taste and aroma 3.32 (rather like), and overall
acceptance 3.53 (rather like). This siger rice contains water 12.45\%, ash 0.37\%,
protein 0.68\%, fat 0.38\%, crude fiber 2.03\%, carbohydrate 86.12\%, and HCN 17
mg/ kg.

Keywords: cassava, siger rice, soybean lecithin}
}