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Dian Handayani
Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
Veterinary

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Karakteristik Kadar Air, Kadar Serat dan Rasa Beras Analog Ubi Jalar Putih dengan Penambahan Tepung Labu Kuning Dian Handayani; Nurwantoro Nurwantoro; Yoyok Budi Pramono
Jurnal Teknologi Pangan Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2022.26035

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung labu kuning pada proses pembuatan beras analog berbasis ubi jalar putih terhadap kadar air, kadar serat, organoleptik rasa. Data hasil pengujian kandungan kadar air, kadar serat dan organoleptik. Analisis kandungan kadar air dan kadar serat dijelaskan secara Deskriptif. Parameter uji organoleptik dianalisis menggunakan non parametrik Kruskall-Wallis dengan taraf signifikansi 5% dan apabila terdapat pengaruh maka akan dilanjutkan dengan uji Mann-Whitney. Hasil yang diperoleh menunjukkan bahwa penambahan tepung labu kuning berpengaruh (p<0,05) terhadap meningkatnya kadar air, kadar serat.  Uji organoleptik menunjukkan bahwa penambahan tepung labu kuning berpengaruh terhadap rasa beras analog.This study discusses the pumpkin flour in the process of making white sweet potato analog rice based on air content.fiber content.organoleptic taste.Data from the test results of air content. fiber content and organoleptics. Descriptive. Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and needed to solve them with the Mann-Whitney test. The results obtained show how to obtain pumpkin flour which has been proven to be significant (p <0.05) on water content.fiber content. Organoleptic tests which showed pumpkin flour proved to be analogous to the taste of analog rice.
Co-Authors Nurwantoro . Yoyok Budi Pramono