?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PEMBUATAN+DAN+UJI+KARAKTERISTIK+FISIK+BERAS+ANALOG+DENGAN+BAHAN+BAKU+TEPUNG+CASSAVA+YANG+DIPERKAYA+DENGAN+PROTEIN+IKAN+TUNA&rft.creator=Cynthia+Yola+Franciska%2C+1014071027&rft.subject=+&rft.description=Abstrak+Bahasa+Indonesia%0D%0A%0D%0APermintaan+beras+meningkat%2C+tetapi+produksinya+relatif+tetap.+Beras+analog+sebagai+pangan+alternatif+yang+terbuat+dari+tepung+cassava+dan+diperkaya+dengan+protein+ikan+tuna+diperlukan+oleh+masyarakat.+Tujuan+dari+penelitian+ini+adalah+untuk+membuat+dan+menguji+karakteristik+fisik+beras+analog+yang+meliputi+kadar+air%2C+daya+serap+air%2C+kerapatan+curah%2C+warna+dan+keseragaman+butiran+beras+analog.+Penelitian+ini+dilakukan+dengan+5+perlakuan+dengan+perbandingan+berdasarkan+massa+tepung+cassava+dan+tepung+ikan+tuna+sebagai+berikut+95%3A5%2C+92%2C5%3A7%2C5%2C+90%3A10%2C+87%2C5%3A12%2C5%2C+dan+85%3A15.+Hasil+penelitian+menunjukkan+kadar+air+beras+analog+berkisar+antara+11%2C87+hingga+13%2C19%25.+Daya+serap+air+beras+analog+berkisar+antara+206%2C6+%E2%80%93+267%2C9+%25.+Nilai+kerapan+curah+berkisar+antara+0%2C6+%E2%80%93+0%2C64+g%2Fcm3.+Warna+pada+perlakuan+campuran+95%25+tepung+cassava+dan+5%25+tepung+ikan+tuna+cenderung+lebih+cerah+dikarenakan+konsentrasi+tepung+ikan+tuna+yang+lebih+sedikit.+Dalam+pembuatan+beras+analog%2C+perlakuan+campuran+92%2C5%25+tepung+cassava+dan+7%2C5%25+tepung+ikan+tuna+menghasilkan+butiran+beras+analog+yang+diharapkan+(1%2C7+%E2%80%93+4%2C7+mm)+lebih+banyak.%0D%0AKata+Kunci%3A+Beras+analog%2C+granulator%2C+tepung+cassava%0D%0A%0D%0AABSTRACT+Bahasa+Iggris%0D%0A%0D%0ARice+demand+has+been+increased%2C+but+the+production+is+relatively+constant.+Analog+rice+is+an+alternative+food+made+from+cassava+flour+enriched+with+tuna+protein+needed+for+human.+The+purpose+of+this+study+was+to+create+and+evaluate+the+physical+characteristics+of+the+analog+rice+which+includes+water+content%2C+water+absorption%2C+bulk+density%2C+color%2C+and+uniformity+analog+rice+grains.+This+research+was+conducted+at+5+treatments+based+on+the+comparison+between+the+mass+of+cassava+flour+and+tuna+flour+as+follows+95%3A5%2C+92%2C5%3A7%2C5%2C+90%3A10%2C+87%2C5%3A12%2C5%2C+and+85%3A15.+The+results+showed+that+the+water+content+of+analog+rice+11.87+to+13.19%25.+Water+absorption+of+analog+rice+is+ranging+from+206.6+to+267.9%25.+Bulk+density+values+are+from+0.6+to+0.64+g+%2F+cm3.+Colors+in+the+treatment+of+cassava+flour+mixture+are+between+95%25+and+5%25+tuna+flour+tend+to+be+brighter+because+less+of+proportion+of+tuna+flour.+In+the+manufacture+of+analog+rice%2C+mix+treatment+between+92.5%25+cassava+flour+and+7.5%25+tuna+flour+produces+the+expected+analog+rice+grains+(1.7+to+4.7+mm)+more.%0D%0AKey+word+%3A+analog+rice%2C+cassava+flour%2C+granulator&rft.publisher=Fakultas+Pertanian&rft.date=2015-02-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F4%2FCOVER%2520LUAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F5%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F6%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F7%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F8%2FPENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F9%2FPERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F10%2FPERNYATAAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F11%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F12%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F13%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F14%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F15%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F16%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F17%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F18%2FDAFTAR%2520PUSTAKA.pdf&rft.identifier=++Cynthia+Yola+Franciska%2C+1014071027++(2015)+PEMBUATAN+DAN+UJI+KARAKTERISTIK+FISIK+BERAS+ANALOG+DENGAN+BAHAN+BAKU+TEPUNG+CASSAVA+YANG+DIPERKAYA+DENGAN+PROTEIN+IKAN+TUNA.++Fakultas+Pertanian%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F7516%2F