?url_ver=Z39.88-2004&rft_id=1714051028&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PEMBUATAN+BERAS+ANALOG+DARI+FORMULASI+TEPUNG%0D%0AUBI+KAYU+WAXY+DAN+GLUKOMANAN+PORANG&rft.creator=NIDA+%2C+ISLAMIKA+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=The+formulation+of+waxy+cassava+flour+and+glucomannan+plays+an+important+role%0D%0Ain+the+quality+of+the+rice+analogue+produced.+This+study+aims+to+determine+the%0D%0Aformulation+of+waxy+cassava+flour+and+glucomannan+which+produces+rice%0D%0Aanalogues+with+the+best+sensory+characteristics.+The+study+was+arranged+in+a%0D%0Acompletely+randomized+design+(CRD)+with+one+factor+and+four+replications.+The%0D%0Asingle+factor+was+the+formulation+of+waxy+cassava+flour+and+glucomannan+flour%0D%0Awith+five+treatment+levels+namely+(100%25%3A0%25)%2C+(87.5%25%3A12.5%25)%2C+(75%25%3A25%25)%2C%0D%0A(62.5%25%3A37.5%25)%2C+and+(50%25%3A50%25).+The+similarity+of+variance+used+the+Barlett+test%0D%0Aand+the+addition+of+data+used+the+Tuckey+test.+Then+tested+the+least+significant%0D%0Adifference+(LSD)+at+the+5%25+level+of+significance.+The+results+showed+that+the+best%0D%0Aanalog+rice+was+the+F1+treatment+(87.5%25+waxy+cassava+flour+and+12.5%25%0D%0Aglucomannan)+which+produced+analog+rice+with+a+color+score+of+4.04+(yellowish%0D%0Awhite)%2C+taste+with+a+score+of+3.18+(slightly+typical+of+cassava)%2C+aroma+of+3.09%0D%0A(slightly+typical+of+cassava)%2C+and+overall+acceptability+with+a+score+of+3.90+(close%0D%0Ato+like)%2C+with+a+moisture+content+of+11.66%25%2C+ash+content+of+0.38%25%2C+fat+content+of%0D%0A0.3+7%25%2C+protein+content+0.35%25%2C+crude+fiber+content+1.85%25%2C+carbohydrate+content%0D%0A8.24%25%2C+glucomannan+content+18.36%25%2C+and+calcium+oxalate+content+0.16%25.%0D%0AKeywords%3A+Formulation%2C+analogue+rice%2C+waxy+cassava+flour%2C+glucomannan%0D%0A%0D%0AFormulasi+tepung+ubi+kayu+waxy+dan+glukomanan+berperan+penting+pada+kualitas%0D%0Aberas+analog+yang+dihasilkan.+Penelitian+ini+bertujuan+untuk+mengetahui%0D%0Aformulasi+tepung+ubi+kayu+waxy+dan+glukomanan+yang+menghasilkan+beras%0D%0Aanalog+dengan+karakteristik+sensori+terbaik.+Penelitian+disusun+dalam%0D%0ARancangan+Acak+Lengkap+(RAL)+dengan+satu+faktor+dan+empat+ulangan.+Faktor%0D%0Atunggal+adalah+formulasi+tepung+ubi+kayu+waxy+dan+tepung+glukomanan+dengan%0D%0Alim+taraf+perlakuan+yaitu+(100%25%3A0%25)%2C+(87%2C5%25%3A12%2C5%25)%2C+(75%25%3A25%25)%2C%0D%0A(62%2C5%25%3A37%2C5%25)%2C+dan+(50%25%3A50%25).+Kesamaan+ragam+menggunakan+uji+Barlett+dan%0D%0Akemenambahan+data+menggunakan+uji+Tuckey.+Selanjutnya+diuji+beda+nyata%0D%0Aterkecil+(BNT)+pada+taraf+nyata+5%25.+Hasil+menunjukkan+bahwa+beras+analog%0D%0Aterbaik+adalah+perlakuan+F1+(tepung+ubi+kayu+waxy+87%2C5%25+dan+glukomanan%0D%0A12%2C5%25)+yang+menghasilkan+beras+analog+dengan+skor+warna+4%2C04+(putih%0D%0Akekuningan)%2C+rasa+dengan+skor+3%2C18+(agak+khas+singkong)%2C+aroma+3%2C09+(agak%0D%0Akhas+singkong)%2C+dan+penerimaan+keseluruhan+dengan+skor+3%2C90+(mendekati%0D%0Asuka)%2C+dengan+kadar+air+sebesar+11%2C66%25%2C+kadar+abu+0%2C38%25%2C+kadar+lemak+0%2C37%25%2C%0D%0Akadar+protein+0%2C35%25%2C+kadar+serat+kasar+1%2C85%25%2C+kadar+karbohidrat+8%2C24%25%2C+kadar%0D%0Aglukomanan+18%2C36%25%2C+dan+kadar+kalsium+oksalat+0%2C16%25.%0D%0AKata+kunci%3A+Formulasi%2C+beras+analog%2C+tepung+ubi+kayu+waxy%2C+glukomanan&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-07-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75053%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75053%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75053%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NIDA+%2C+ISLAMIKA+++(2023)+KAJIAN+PEMBUATAN+BERAS+ANALOG+DARI+FORMULASI+TEPUNG+UBI+KAYU+WAXY+DAN+GLUKOMANAN+PORANG.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F75053%2F