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All Journal Jurnal Ilmu Pertanian Indonesia
I Made Bagus Lingga Puspayana
Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry

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Dampak Penggunaan Aditif Distilat Asam Lemak Minyak Sawit pada Organoleptik Beras Analog Faleh Setia Budi; I Made Bagus Lingga Puspayana
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 3 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.572 KB) | DOI: 10.18343/jipi.24.3.209

Abstract

Commercial rice analogues have not been able to reduce the level of rice consumption because the price is relatively expensive. One of the contributing factors is the use of glycerol monostearate (GMS) as a lubricant agent in the extrusion process. Palm fatty acid distillate (PFAD) is a by-product of crude palm oil refining process with distillation technology which has the potency to be used as a lubricating agent in the extrusion process. PFAD prices which is cheaper than GMS is expected to be able to reduce the price of commercial rice analogues. The use of PFAD as a lubricating agent in the extrusion process of rice analogous manufacturing was predicted not to reduce the organoleptic properties of rice analogous significantly. This research aimed to access the influence of PFAD on the decrease of organoleptic properties of analog rice. Rice analogues were made from a mixture of corn flour, sago starch, and PFAD with 4 formulations i.e., 2, 3, 4, and 5%. Water was added until the final moisture content of the dough reached 40%. Extruder was operated at screw speed of 150 rpm and temperature 90oC. The organoleptic properties of produced rice analogous was analyzed. The result showed that the use of PFAD in extrusion process for rice analogous manufacturing decreased the organoleptic properties of cooked rice analogous (aroma, taste, texture, and overall) but it did not affect the attribute of color.
Co-Authors Faleh Setia Budi