title: KAJIAN PEMBUATAN BERAS ANALOG DARI FORMULASI TEPUNG  UBI KAYU WAXY DAN GLUKOMANAN PORANG
creator: NIDA , ISLAMIKA 
subject: 630 Pertanian dan teknologi yang berkaitan
description: The formulation of waxy cassava flour and glucomannan plays an important role  in the quality of the rice analogue produced. This study aims to determine the  formulation of waxy cassava flour and glucomannan which produces rice  analogues with the best sensory characteristics. The study was arranged in a  completely randomized design (CRD) with one factor and four replications. The  single factor was the formulation of waxy cassava flour and glucomannan flour  with five treatment levels namely (100%:0%), (87.5%:12.5%), (75%:25%),  (62.5%:37.5%), and (50%:50%). The similarity of variance used the Barlett test  and the addition of data used the Tuckey test. Then tested the least significant  difference (LSD) at the 5% level of significance. The results showed that the best  analog rice was the F1 treatment (87.5% waxy cassava flour and 12.5%  glucomannan) which produced analog rice with a color score of 4.04 (yellowish  white), taste with a score of 3.18 (slightly typical of cassava), aroma of 3.09  (slightly typical of cassava), and overall acceptability with a score of 3.90 (close  to like), with a moisture content of 11.66%, ash content of 0.38%, fat content of  0.3 7%, protein content 0.35%, crude fiber content 1.85%, carbohydrate content  8.24%, glucomannan content 18.36%, and calcium oxalate content 0.16%.  Keywords: Formulation, analogue rice, waxy cassava flour, glucomannan    Formulasi tepung ubi kayu waxy dan glukomanan berperan penting pada kualitas  beras analog yang dihasilkan. Penelitian ini bertujuan untuk mengetahui  formulasi tepung ubi kayu waxy dan glukomanan yang menghasilkan beras  analog dengan karakteristik sensori terbaik. Penelitian disusun dalam  Rancangan Acak Lengkap (RAL) dengan satu faktor dan empat ulangan. Faktor  tunggal adalah formulasi tepung ubi kayu waxy dan tepung glukomanan dengan  lim taraf perlakuan yaitu (100%:0%), (87,5%:12,5%), (75%:25%),  (62,5%:37,5%), dan (50%:50%). Kesamaan ragam menggunakan uji Barlett dan  kemenambahan data menggunakan uji Tuckey. Selanjutnya diuji beda nyata  terkecil (BNT) pada taraf nyata 5%. Hasil menunjukkan bahwa beras analog  terbaik adalah perlakuan F1 (tepung ubi kayu waxy 87,5% dan glukomanan  12,5%) yang menghasilkan beras analog dengan skor warna 4,04 (putih  kekuningan), rasa dengan skor 3,18 (agak khas singkong), aroma 3,09 (agak  khas singkong), dan penerimaan keseluruhan dengan skor 3,90 (mendekati  suka), dengan kadar air sebesar 11,66%, kadar abu 0,38%, kadar lemak 0,37%,  kadar protein 0,35%, kadar serat kasar 1,85%, kadar karbohidrat 8,24%, kadar  glukomanan 18,36%, dan kadar kalsium oksalat 0,16%.  Kata kunci: Formulasi, beras analog, tepung ubi kayu waxy, glukomanan
publisher: FAKULTAS PERTANIAN
date: 2023-07-13
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/75053/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/75053/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/75053/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   NIDA , ISLAMIKA   (2023) KAJIAN PEMBUATAN BERAS ANALOG DARI FORMULASI TEPUNG UBI KAYU WAXY DAN GLUKOMANAN PORANG.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/75053/