Characteristic of Analog Rice Using Hot Extruder Twin Screw

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dc.contributorMahasiswa Fakultas Teknologi Hasil Pertanian, Universitas Jemberen-US
dc.contributorStaf Pengajar Teknologi Hasil Pertanian, Universitas Jemberen-US
dc.contributoren-US
dc.creatorDiniyah, Nurud
dc.creatorPuspitasari, Amelia
dc.creatorNafi, Ahmad
dc.creatorSubagio, Achmad
dc.date2017-08-16
dc.date.accessioned2018-05-07T04:06:40Z
dc.date.available2018-05-07T04:06:40Z
dc.date.issued2017-08-16
dc.descriptionThe research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%. KARAKTERISTIK BERAS ANALOG MENGGUNAKAN HOT EXTRUDER TWIN SCREWTujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar mocaf, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan mocaf 50% : tepung jagung 50% (R) dan mocaf 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5287
dc.identifier10.21082/jpasca.v13n1.2016.36-42
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/1524
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5287/4485
dc.rightsCopyright (c) 2016 Jurnal Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2541-4054
dc.source0216-1192
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 13, No 1 (2016): Jurnal Penelitian Pascapanen Pertanian; 36-42en-US
dc.titleCharacteristic of Analog Rice Using Hot Extruder Twin Screwen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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