Sutanto, Andri Kurniawan (2015) Pembuatan Bulir Beras Tiruan dari Tepung Sagu dengan Penambahan Tepung Rosella. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pemanfaatan bahan pangan lokal seperti sagu dengan penambahan rosella sebagai sumber serat pangan dalam pembuatan beras tiruan merupakan suatu alternatif diversifikasi pangan. Penelitian ini bertujuan untuk m embuat beras tiruan (Artificial Rice) berbasis sagu dan tepung rosella yang mirip dengan beras asli serta mengevaluasi sifat fisikokimianya. Ada beberapa tahapan dalam penelitian ini yaitu pembuatan tepung rosella, pembuatan beras tiruan, serta analisis proksimat. Beras tiruan yang dihasilkan diuji sifat fisikokimia yang berupa metode pemasakan serta analisis proksimat. Hasil penelitian menunjukkan bahwa kadar air, abu, protein, lemak, serat kasar, serta karbohidrat total pada beras tiruan secara berturut – turut 10,861; 0,279; 6,673; 1,164; 0,309; dan 80,717 %. Metode yang paling cocok untuk memasak beras tiruan adalah dengan menggunakan autoklaf.
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The utilization of local food commodities such as sagoo with roselle addition as a d ietary fiber source in the manufacturing of artificial rice is an alternative for food diversification. The aim of this research is to make artificial rice that have similarities with paddy rice,from sago with roselle addition and to evaluate its physicochemical properties. The physicochemical properties of artificial rice evaluated include proximate nutrition composition and cooking test.The research results show that the moisture, ash, protein, fat, dietary fiber, and carbohydrate contents of this artificial rice was 10,861; 0,279; 6,673; 1,164; 0,309; dan 80,717
%, respectively. The best method for cooking test of artificial rice is using autoclave
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSKi 584.9 Sut p |
| Uncontrolled Keywords: | Beras tiruan, Artificial rice, Tepung sagu, Tepung Rosella, Analisis proksimat, Uji masak, Sago flour, Roselle flour, Proximate analysis, Cooking test |
| Subjects: | Q Science > QD Chemistry Q Science > QD Chemistry > QD75.2 Chemistry, Analytic |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Eny Widiastuti - |
| Date Deposited: | 25 Apr 2018 04:15 |
| Last Modified: | 25 Apr 2018 04:15 |
| URI: | http://repository.its.ac.id/id/eprint/51805 |
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