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Nazhifah Mahfuzhah
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
Agriculture, Biological Sciences & Forestry Engineering

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KARAKTERISTIK KIMIA BERAS ANALOG BERBAHAN BAKU TEPUNG KOMPOSIT DARI JAGUNG, SAGU, SORGUM, DAN UBI KAYU (Characteristics of Chemical Properties of Analog Rice based on Corn, Sago, Sorghum and Cassava) Nazhifah Mahfuzhah; Ridwansyah Ridwansyah; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   The aim of this research was to determine the comparison formulation of mocaf flour, sorghum flour, cassava starch, modified cassava starch, sago starch and modified sago starch in making analog rice as a local food-based product with the best quality and consumer acceptance. This research used completely randomized design with non-factorial i.e ratio of P1 (50% mocaf: 30% cassava starch), P2 (25% mocaf: 25% sorghum: 30% cassava starch), P3 (50% sorghum: 30 % cassava starch), P4 (50% mocaf: 30% modified cassava starch), P5 (25% mocaf: 25% sorghum: 30% modified cassava starch), P6 (50% sorghum: 30% modified cassava starch ), P7 (50% mocaf: 30% sago starch), P8 (25% mocaf: 25% sorghum: 30% sago starch), P9 (50% sorghum: 30% sago starch), P10 (50% mocaf: 30% modified sago starch), P11 (25% mocaf: 25% sorghum: 30% modified sago starch), P12 (50% sorghum: 30% modified sago starch). Based on protein content, treatment of P12 (50% sorghum: 30% modified sago starch) produces analog rice with the best quality. Keywords: Analog Rice, Mocaf, Starch, Composite Flour.     ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi perbandingan tepung mocaf, tepung sorgum, pati ubi kayu, pati ubi kayu termodifikasi, pati sagu dan pati sagu termodifikasi dalam pembuatan beras analog sebagai produk pangan berbasis pangan lokal dengan mutu terbaik. Penelitian ini menggunakan metode rancangan acak lengkap non faktorial yaitu dengan formulasi perbandingan P1 (50% mocaf : 30% pati ubi kayu), P2 (25% mocaf : 25% sorgum: 30% pati ubi kayu), P3 (50% sorgum : 30% pati ubi kayu), P4 (50% mocaf : 30% pati ubi kayu termodifikasi), P5 (25% mocaf : 25% sorgum : 30% pati ubi kayu termodifikasi), P6 (50% sorgum : 30% pati ubi  kayu termodifikasi), P7 (50% mocaf : 30% pati sagu), P8 (25% mocaf : 25% sorgum: 30% pati sagu), P9 (50% sorgum : 30% pati sagu), P10 (50% mocaf : 30% pati sagu termodifikasi), P11 (25% mocaf : 25% sorgum : 30% pati sagu termodifikasi), P12 (50% sorgum : 30% pati sagu termodifikasi). Berdasarkan kandungan protein, perlakuan P12 (50% sorgum : 30% pati sagu termodifikasi) menghasilkan beras analog dengan mutu terbaik.   Kata Kunci: Beras Analog, Mocaf, Pati , Tepung Komposit.
Co-Authors Ridwansyah Ridwansyah Zulkifli Lubis