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Jurnal Ilmu Pangan dan Hasil Pertanian
Published by Universitas PGRI Semarang
ISSN : 2581088X     EISSN : 2581110X     DOI : -
Core Subject : Health, Science, Education, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other
Jurnal Ilmu Pangan dan Hasil Pertanian is a scientific journal that published in PGRI Semarang University. The Scope of reasearch articles are some topics that related with : 1.Food Microbiology 2.Food Biochemistry 3.Food Chemical, 4.Food Engineering, 5.Food waste industry Jurnal Ilmu Pangan dan Hasil Pertanian will be published 2 (two) volumes in a year on June and December.
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Kajian Pustaka: Potensi Kandungan Polifenol pada Sargassum sp. sebagai Alternatif Penanganan Diabetes Mellitus Tipe 2 Setyaning Pawestri; Renita Wijayanti; Dedy Kurnianto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8988

Abstract

Diabetes mellitus is a degenerative disease that threat the health of world population. Generally, the treatment of this disease is using synthetic drugs which have many side effects. Polyphenols are active compounds that capable of treating degenerative diseases such as hyperglycemia and hyperlipidemia. Polyphenols are phenolic compounds (aromatic rings with hydroxyl) of the L-phenylalanine group. Several examples of polyphenol compounds are tannins, fluorotanin, flavonoids. Polyphenol compounds have the ability as antioxidants, thus widely used to improve the condition of iabetes mellitus patients. Polyphenols have the ability to supress postprandial hyperglycemia by inhibiting the activity of carbohydrate hydrolyzing enzymes, inhibiting glucose transport in the blood, affecting the function of pancreatic β cells, and glucose uptake tissue. Polyphenols can be found in various types of seaweed. Sargassum is one of the seaweeds with high potential to produce polyphenol compounds. The in vitro and in vivo studies of Sargassum extract have been proven to to lower the risk of diabetes. In vitro testing showed the ability of Sargassum extract to inhibit α-amylase and α-glucosidase. Sargassum extract showed the ability to lower hyperglycemia of diabetes-induced rats with streptozotocin. In addition, Sargassum extract also has the potential to be used as an adjuvant in the treatment of diabetes mellitus with acarbose, thereby increasing the effectiveness of the treatment efficiency.Diabetes melitus merupakan salah satu penyakit degeneratif yang mengancam kesehatan masyarakat dunia. Pengobatan penyakit ini umumnya menggunakan obat-obat sintetik yang memiliki efek samping. Polifenol merupakan salah satu senyawa aktif yang dapat menjadi solusi alternatif untuk menangani penyakit degeneratif seperti hiperglikemia dan hiperlipidemia. Polifenol merupakan senyawa fenolik (cincin aromatik dengan hidroksil) golongan L-fenilalanin. Beberapa contoh senyawa polifenol antara lain tannin, florotanin, flavonoid. Senyawa polifenol memiliki kemampuan sebagai antioksidan sehingga banyak dimanfaatkan untuk meningkatkan kondisi pengidap diabetes melitus. Polifenol memiliki kemampuan menekan hiperglikemia postprandial dengan cara menghambat aktivitas enzim penghidrolisis karbohidrat, menghambat transport glukosa dalam darah, mempengaruhi fungsi sel β pankreas, dan mempengaruhi jaringan uptake glukosa. Kandungan senyawa polifenol banyak ditemukan pada berbagai jenis rumput laut. Sargassum merupakan salah satu rumput laut yang memiliki potensi sebagai penghasil senyawa polifenol.  Pengujian ekstrak Sargassum secara in vitro maupun in vivo terbukti memiliki kemampuan untuk memperkecil risiko diabetes. Pengujian secara in vitro menunjukkan kemampuan esktrak sargassum dalam menghambat α-amilase dan α-glukosidase. Ekstrak Sargassum memiliki kemampuan menurunkan kadar hiperglikemia pada tikus diabetes yang diinduksi diabetes dengan streptozotocin. Lebih jauh, ekstrak Sargassum juga memiliki potensi digunakan sebagai adjuvan dalam penanganan diabetes melitus dengan akarbose sehingga meningkatkan efektifitas efisiensi pengobatan.
Analisis Pengawasan Mutu Produk Lada Hitam Bubuk pada Pabrik Perisa Bubuk di Kuningan, Jawa Barat Khairi, Amalya Nurul; Firmansyah, Chaerul Yadika
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9380

Abstract

The purpose of this study was analyze and evaluate the suitability of the quality of lada hitam bubuk products from flavor powder factory in Kuningan, West Java with the quality requirements of the Indonesian National Standard (SNI) on water content and organoleptic parameters. The data used is primary data which is qualitative. The data analysis technique used descriptive qualitative method by comparing according to the quality requirements of SNI 01-3716-1995 (lada hitam bubuk). The results showed that the quality of the lada hitam bubuk product was in accordance with existing company standards and the Indonesian National Standard, namely organoleptically, both the raw material and the product had a specific color, taste and aroma of blackpepper and there was no indication of contamination by contaminants. The water contents and water activity produced in the products are also still below the existing standard threshold (SNI), with a value of 13.87%, 13.66% and 4.64%, 3.88%, and 5.54%. Tujuan penelitian ini adalah untuk menganalisis dan mengevaluasi kesesuaian mutu bahan baku dan mutu produk akhir dari produk bubuk lada hitam. yang diproduksi oleh  pabrik perisa bubuk di Kabupaten Kuningan, Jawa Barat menggunakan  Standar Nasional Indonesia (SNI) yaitu SNI 01-3716-1995 yang meliputi  parameter kadar air dan organoleptik. Hasil penelitian menunjukan bahwa mutu bahan baku dan produk bubuk lada hitam yang diproduksi sudah sesuai dengan standar perusahaan yang telah ditetapkan dan SNI yang ditunjukan dengan parameter organoleptik yang baik pada bahan baku dan produk akhir yang memiliki warna, rasa serta aroma khas lada hitam, dan tidak ada indikasi tercemar oleh benda asing. Kadar air yang dihasilkan pada bahan baku dan produk bubuk lada hitam juga masih dalam di bawah ambang batas standar baku yang ada (SNI 01-3716-1995).
Substitusi Pati Garut Terhadap Sifat Kimia dan Tekstur Nugget Ikan Mujair Nur, Fatkhun; Wulandari, Aniek
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9219

Abstract

Arrowroot tubers can be used as an alternative food by utilizing the starch source as a filler or substitution in tilapia fish nuggets. This study aims to determine the effect of substitution of arrowroot starch as a bahan pengisi on the chemical properties and texture of tilapia fish nuggets. This study used a completely randomized design with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g :15 g), P2 = arrowroot starch: tapioca (5 g : 10 g), P3 = arrowroot starch: tapioca (10 g : 5 g) and P4 = arrowroot starch: Tapioca (15 g : 0 g). The results showed that arrowroot starch substitution had a significant effect on the water content and texture of tilapia fish nuggets, while the fat and protein content did not show a significant effect. Arrowroot starch substitution of 15 g gave the best value from all treatments with a moisture content of 56.63%; protein 11.64%; fat 12.63% and texture 9.52 N. Umbi garut dapat digunakan sebagai pangan alternatif dengan memanfaatkan sumber patinya sebagai bahan pengisi atau substitusi pada nugget ikan mujair. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pati garut sebagai bahan pengisi terhadap sifat kimia dan tekstur nugget ikan mujair. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 formulasi perlakuan, yaitu P1=Pati garut : Tapioka (0 g :15 g), P2 =Pati garut : Tapioka (5 g : 10 g), P3=Pati garut : Tapioka (10 g : 5 g) dan P4=Pati garut:Tapioka (15 g : 0 g). Hasil penelitian menunjukkan substitusi pati garut memberikan pengaruh nyata terhadap kadar air dan tekstur nugget ikan mujair, sedangkan kadar lemak dan proteinnya tidak menunjukkan pengaruh yang nyata. Substitusi pati garut 15 g memberikan niai terbaik dari semua perlakuan dengan kadar air 56,63%; protein 11,64 %; lemak 12,63 % dan tekstur 9,52 N.
Pengaruh Penambahan Residu Jus Jeruk terhadap Sifat Fisikokimia dan Organoleptik Konnyaku untuk Penderita Obesitas Otje, Talitha Ambarsary; Nasrulloh, Nanang Nasrulloh; Ilmi, Ibnu Malkan Bahrul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8966

Abstract

Based on RISKESDAS 2018, the incidence of obesity in Indonesia has increased from 10.5% (2007) to 21.8% (2018) (Ministry of Health RI, 2018).) Improper eating patterns such as high intake of fat and sugar trigger obesity. Therefore, alternative snacks are needed to overcome obesity. The research method used was a one-factor Completely Randomized Design (CRD) with two repetitions. Konnyaku formula is divided into 3, namely F1 (konnyaku flour: 2.5% and remaining orange juice 10.23%); F2 (konnyaku flour : 3,41% and the remaining orange juice 9,37%); and F3 (konnyaku flour: 4.26% and remaining orange juice 8.52%). The data analysis used in this study was analysis of variance (ANOVA) and Duncans Multiple Range Test (DMRT) follow-up analysis. Organoleptic test using Kruskal Wallis test. The selected formula was determined based on the exponential comparison method (MPE) which was then compared with the control formula using the pairing T test. The results of the analysis showed that the addition of the proportion of porang flour and orange juice residue had no significant effect on the chemical properties of water content (p=0.818); ash content (p=0.488); carbohydrate content (p=0.086); and dietary fiber content of konnyaku (p=0,988). There was no significant difference in the physical properties of gel strength (p=0.368) but in syneresis there was a significant difference (p=0.000). The results of the organoleptic test showed that there was a significant difference in the orange juice residue on color (p=0.002), texture (p=0.000), aroma (p=0.023), and taste (p=0.005).Berdasarkan RISKESDAS 2018, tingkat kejadian obesitas di Indonesia mengalami peningkatan dari 10,5% (2007) hingga mencapai 21,8% (2018). (Kemenkes RI, 2018). Pola makan tidak tepat seperti asupan tinggi lemak dan gula memicu kejadian obesitas. Oleh karena itu diperlukan kudapan alternatif untuk mengatasi obesitas dari komoditas jelly yaitu konnyaku. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) satu faktor dengan dua kali pengulangan. Formula konnyaku dibedakan menjadi 3 dengan masing-masing tingkat presentase tepung konnyaku dengan residu jus jeruk adalah F1 (tepung konnyaku : 2,5% dan residu jus jeruk 10,23%); F2 (tepung konnyaku : 3,41% dan residu jus jeruk 9,37%); serta F3 (tepung konnyaku : 4,26% dan residu jus jeruk 8,52%). Analisis data yang digunakan penelitian ini adalah analisis ragam (ANOVA) dan analisis lanjutan Duncans Multiple Range Test (DMRT).Uji organoleptik menggunakan uji Kruskal Wallis. Penentuan formula terpilih dilakukan berdasarkan metode perbandingan eksponensial (MPE) yang kemudian dibandingkan dengan formula kontrol menggunakan uji pairing T test. Hasil analisis menunjukkan bahwa penambahan proporsi tepung porang dan residu jus jeruk tidak berpengaruh nyata terhadap sifat kimia kadar air (p=0.818); kadar abu (p=0,488); kadar karbohidrat (p=0,086); dan kadar serat pangan konnyaku(p=0,988). Hasil pada sifat fisik kekuatan gel tidak terdapat perbedaan nyata (p=0,368) namun pada sineresis terdapat perbedaan nyata (p=0,000). Hasil uji organoleptik menunjukan bahwa terdapat perbedaan nyata pada konnyaku residu jus jeruk terhadap warna (p=0.002), tekstur (p=0.000), aroma (p=0.023), dan rasa (p=0.005). Formulasi terpilih dari penelitian ini adalah konnyaku F1 karena memiliki produk dengan kadar serat pangan tertinggi, aktivitas antioksidan tertinggi, kekuatan gel tertinggi dan tingkat kesukaan (terdiri atas parameter warna, aroma, rasa dan tekstur) yang tinggi.
Aplikasi Teknologi Nanoenkapsulasi untuk Melindungi Senyawa Bioaktif Bahan Pangan Wicaksono, Dani Satrio; Nurdyansyah, Fafa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.11231

Abstract

ABSTRACT Bioactive compounds are components in plants that have health benefits such as antioxidants, anticancer, anti-inflammatory and antibacterial activities. However, bioactive compounds are easily damaged due to processing such as heating, drying, changes in pH, temperature and environment, thereby reducing their activity and functional value. One technique that can be used to reduce the level of damage for bioactive compounds is to use nanoencapsulation technology. Aplication of nanoencapsulation is used to protect bioactive components of food ingredients due to processes and environmental changes. Nanoencapsulation is one of the most effective technologies because of its ability to entrap bioactive compounds in the coating matrix, namely biopolymer components that are nanoparticle-sized so that they are more resistant to environmental changes and processing. Encapsulation can be used by various methods such as emulsification, coacervation, and inclusion. The coating material that will form the wall or capsule generally consists of carbohydrate, protein and fat polymers. The effectiveness of nanoencapsulation in protecting bioactive compounds depends on the selection of the nanoencapsulation method and the type of coating material used. The results showed that the nanoencapsulation process could increase or maintain the stability of the bioactive components.
Kadar Polifenol dan Aktivitas Antioksidan Yoghurt Teh dengan Inokulum Caspian Sea selama fermentasi Maharani, Shinta; Sugiarti, Yatti; Al Falah, Sarah Amelia Nur Wahidah; Prawira-Atmaja, M Iqbal
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.10221

Abstract

Tea is a beverage containing bioactive compounds with beneficial health benefits. This study aims to determine total polyphenols and antioxidant activity changes of yoghurt enriched with black and green tea infusion during fermentation. Observation was carried out on the fermentation 0, 4, 8, and 12 hours. The results showed that total polyphenol and antioxidant activity of yoghurt enriched with black and green tea infusion is higher than plain yoghurt (control). During fermentation, total polyphennol increased significantly from 36.42 mg GAE/g and 36.91 mg GAE/g at 0 hour fermentation to 106 mg GAE/g and 107 mg GAE/g at 12 hours fermentation on yoghurt enriched with black and green tea infusion, respectively. Yoghurt enriched with black and green tea infusion had the highest DPPH scavenging activity when compared to yoghurt control at the end of fermentation (12 hours) i.e.96.87%; 95.56%; and 18.98%, respectively. Based these findings, yoghurt enriched with black and green tea infusion can be applied to improve total polyphenol and antioxidant activities at the end of fermentation (12 hours). 
Analisis Potensi Cemaran Mikroba Pada Beberapa Peralatan Produksi PT PIS Dengan Metode Swab Amalya Nurul Khairi; Wahyu Nugroho
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9364

Abstract

The problem in this study came from the results of initial observations and preliminary tests on 5 samples of tamarind powder product processing equipment, which consisted of a milling machine, a sieve machine, a mixing machine, a container for milled products, and gloves. The purpose of this study was to determine the level of biological contamination of equipment used for the production of tamarind powder at PT PIS and to describe a descriptive study of the characteristics of hygiene and sanitation of tamarind powder processing equipment. This type of research is quantitative descriptive based on the amount of contamination found in production equipment. Total sampling amounted to 5 equipment. The instrument used is a swab laboratory test with analysis parameters of Total Plate Count (TPC), Coliform, and Escherichia coli. 9.4 col/cm2), milled storage cloth (3 col/cm2), and gloves (4.4 col/cm2). For Coliform contamination parameters, milling machine (0.6), sieve (14 col/cm2), mixing machine (1.4 col/cm2), milled storage cloth (2.6 col/cm2), and gloves (8 ,6 col/cm2). As for the parameter of Escherichia coli contamination in all tested samples, no Escherichia coli contamination was found (all negative). Based on these results, it can be seen that the level of contamination obtained is still below the limit of the maximum amount of contamination determined by the government in BPOM RI No. HK000.06.1.52.4011. This shows that PT PIS maintains good hygiene. Permasalahan dalam penelitian ini berasal dari hasil observasi awal dan uji pendahuluan terhadap 5 sampel alat pengolah produk tamarind powder, yang terdiri dari mesin giling, mesin ayak, mesin mixing, kain penampung hasil giling, dan sarung tangan. Tujuan penelitian ini untuk mengetahui tingkat cemaran biologis peralatan yang digunakan untuk produksi tamarind powder di PT PIS serta mengetahui gambaran studi deskriptif karakteristik higiene dan sanitasi alat pengolah tamarind powder. Jenis penelitian ini adalah Deskriptif kuantitatif berdasar jumlah cemaran yang ditemukan pada peralatan produksi. Total sampling berjumlah 5 peralatan. Instrumen yang digunakan yaitu uji laboratorium usap alat dengan parameter analisis Total Plate Count (TPC), Coliform, dan Escherichia coli didapatkan hasil besar pencemaran TPC pada sampel mesin giling (TBUD), mesin ayak (83,6 col/cm2), mesin mixing (9,4 col/cm2), kain penampung hasil gilingan (3 col/cm2), dan sarung tangan (4,4 col/cm2). Untuk parameter cemaran Coliform mesin giling (0,6), mesin ayak (14 col/cm2), mesin mixing (1,4 col/cm2), kain penampung hasil gilingan (2,6 col/cm2), dan sarung tangan (8,6 col/cm2). Sedangkan untuk parameter cemaran bakteri Escherichia coli pada semua sampel yang diuji tidak ditemukan cemaran bakteri Escherichia coli (semua negatif). Berdasarkan hasil tersebut dapat diketahui bahwa tingkat cemaran yang diperoleh masih dibawah batas ketetapan jumlah cemaran maksimal yang ditetapkan pemerintah dalam BPOM RI No HK00.06.1.52.4011. Hal ini menunjukkan bahwa PT PIS menjaga hygiene dengan baik.
Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena Hidayah, Isti Nurul; Ferdiansyah, M. Khoiron; Ujianti, Rizky Muliani Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8596

Abstract

Breadfruit flour (Artocarpus communis) is a gluten-free flour which is good to be used as an alternative in making cookies for people with gluten intolerance. The processing of non-gluten cookies has a weakness because there is no function of gluten so that a substitute is needed to improve the properties of cookies with hydrocolloids. Hydrocolloid can form elasticity and compactness well if salt is added. This study aims to determine the interaction of adding hydrocolloid and salt to the sensory properties of gluten-free cookies. The study used a completely randomized design with 2 factorials. The first factor is the type of hydrocolloid (Guar Gum and Xanthan Gum). The second factor is the type of salt (NaCl and CaCl2). The results showed the best treatment on guar gum and NaCl treatment. The addition of hydrocolloid and salt showed (p0,05) and Ho was accepted, so there was no difference in interaction in determining the sensory properties of salty cookies with the parameters of breadfruit aroma, savory taste, salty taste, crunchiness, and brown color.
Minuman Infused Water Lemon – Alang-Alang (Imperata cylindrical) Sebagai Pencegahan Risiko Penyakit Kanker Ramadhani, Regina Aulia; Bakhrul Ilmi, Ibnu Malkan; Maryusman, Taufik; Puspareni, Luh Desi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8533

Abstract

Prevalensi kanker di Indonesia meningkat berdasarkan data Riskesdas 2018. Salah satu upaya yang bisa dilakukan untuk menurunkan risiko kanker yang disebabkan oleh stress oksidatif adalah konsumsi pangan tinggi atioksidan, diantaranya adalah lemon dan akar alang – alang. Tujuan penelitian ini untuk mengetahui kandungan antioksidan, dan vitamin C terhadap minuman infused water lemon – alang-alang. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga formulasi F1 (30% alang-alang : 50% lemon), F2 (40% alang-alang – lemon), F3 (50% alang-alang – lemon). Hasil uji organoleptik menunjukan bahwa  Infused water F1 (30% alang-alang : 50% lemon) merupakan formulasi terbaik yang mempunyai tingkat kesukaan tertinggi. Infused water lemon – alang-alang mengandung 380 mg/100ml vitamin C dan nilai IC50 = 6,89%. Hasil uji organoleptik menunjukkan variasi campuran infused water lemon – alang-alang berpengaruh nyata (p 0,05) terhadap tingkat kesukaan pada aspek rasa dan aftertaste infused water lemon – alang-alang.
Pengaruh Penambahan Gelatin dari Berbagai Limbah Ikan Nila Terhadap Karakteristik Beras Analog Tepung Talas dan Tepung Caulerpa racemosa Wahyuningsih, Tri; Darmanto, Yudhomenggolo Sastro; Anggo, Apri Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9716

Abstract

Analog rice is rice made from non-rice materials. One of the raw materials that can be used is taro flour. Other nutrient sources can be added to enrich the analog rice nutrients. Tilapia processing waste such as scales, skin, bones and spines can be reused into gelatin products. The purpose of this study was to determine the effects of gelatin addition from various types of tilapia waste on analog rice characteristics from taro flour and Caulerpa racemosa. The research method uses a Complete Randomized Design. The treatment in this study was the addition of gelatin from various tilapia wastes, namely scales, skin, bones, and spines, each with three repetitions. The parameters observed were proximate levels, crude fiber, dietary fiber, amino acid content, cooking time, and hedonic. The results showed that analog rice with the addition gelatin from the scales, skin, bones, and spines tilapia had a significantly different effect (P 0,05) on water content, protein content, carbohydrate content, and cooking time. The highest levels of crude fiber and dietary fiber were in control of analog rice, respectively 5,73% and 12,98%. The highest amino acid content was found in analog rice with addition of skin tilapia gelatin, namely glycine (24.911,16 mg/kg), proline (21.114,65 mg/kg) and glutamic acid (30.031,83 mg/kg). Analog rice with addition of skin tilapia gelatin is preferred by panelists with a confidence interval of 3,48 µ 3,68. Beras analog merupakan beras yang terbuat dari bahan non padi. Salah satu bahan baku yang dapat digunakan yaitu tepung ubi talas. Sumber nutrisi lain juga dapat ditambahkan untuk memperkaya nutrisi beras analog. Limbah pengolahan ikan nila seperti sisik, kulit, tulang dan duri dapat dimanfaatkan kembali menjadi produk gelatin. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan gelatin dari berbagai jenis limbah ikan nila terhadap karakteristik beras analog dari tepung ubi talas dan tepung Caulerpa racemosa. Metode penelitian menggunakan Rancangan Acak Lengkap. Perlakuan pada penelitian ini adalah penambahan gelatin dari berbagai limbah ikan nila yaitu sisik, kulit, tulang, dan duri, masing-masing tiga kali pengulangan. Parameter yang diamati yaitu kadar proksimat, kadar serat kasar, kadar serat pangan, kandungan asam amino, waktu tanak, dan nilai hedonik. Hasil penelitian menunjukkan bahwa beras analog dengan penambahan gelatin dari sisik, kulit, tulang, dan duri ikan nila berbeda nyata (P0,05) terhadap kadar air, kadar protein, kadar karbohidrat, dan waktu tanak. Kadar serat kasar dan serat pangan tertinggi pada beras analog kontrol yaitu dengan nilai berturut-turut 5,73% dan 12,98%. Kandungan asam amino tertinggi terdapat pada beras analog dengan penambahan gelatin kulit ikan nila yaitu glisin (24.911,16 mg/kg), prolin (21.144,65 mg/kg), dan asam glutamat (30.031,83 mg/kg). Nasi analog yang lebih disukai oleh panelis yaitu nasi analog dengan penambahan gelatin kulit ikan nila yang mempunyai selang kepercayaan 3,48 µ 3,68.

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