PENGARUH PENAMBAHAN TEPUNG UBI KAYU, TEPUNG SUKUN, DAN TEPUNG MODIFIKASINYA TERHADAP SIFAT FISIK BERAS ANALOG BERBAHAN BAKU TEPUNG JAGUNG DAN PATI SAGU (The Effect of The Addition of Cassava Flour, Breadfruit Flour, and Flour Modifications for Physical

Jurnal Rekayasa Pangan dan Pertanian

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Title PENGARUH PENAMBAHAN TEPUNG UBI KAYU, TEPUNG SUKUN, DAN TEPUNG MODIFIKASINYA TERHADAP SIFAT FISIK BERAS ANALOG BERBAHAN BAKU TEPUNG JAGUNG DAN PATI SAGU (The Effect of The Addition of Cassava Flour, Breadfruit Flour, and Flour Modifications for Physical
 
Creator Wardiah, Kansari Rizki; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015
Ridwansyah, Ridwansyah; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015
Sinaga, Hotnida; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 2015
 
Subject Ilmu dan Teknologi Pangan
 
Description ABSTRACT This research was conducted to determine the effect of flour types on the characteristics of analog rice. This study uses a completely randomized design method (CRD) with a single factor types of flour (cassava flour, modified cassava flour, breadfruit, and modified breadfruit flour. The results showed that types of flour gave a very significant different effect on color index (oHue, L*, a*, and b*), and general reception, but gave no significant effect on bulk density and weight of 1000 grains. Keywords: Analog Rice, Breadfruit Flour, Cassava Flour, Modified Cassava Flour, Modified Breadfruit Flour   ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jenis tepung terhadap karakteristik beras analog. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan faktor tunggal jenis tepung (tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi). Hasil penelitian menunjukkan bahwa penambahan tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi memberikan pengaruh berbeda sangat nyata indeks warna (oHue, L*, a*, dan b*) dan penerimaan umum, tetapi memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan berat 1000 butir.   Kata kunci :       Beras Analog, Tepung Sukun, Tepung Sukun Modifikasi, Tepung Ubi Kayu, Tepung Ubi Kayu Modifikasi.
 
Publisher Universitas Sumatera Utara
 
Date 2020-06-18
 
Type info:eu-repo/semantics/article
Peer-reviewed Article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.usu.ac.id/index.php/jrpp/article/view/Kansari%20Rizki%20Wardiah
 
Source Jurnal Rekayasa Pangan dan Pertanian; Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian; 255-260
 
Language eng
 
Relation https://jurnal.usu.ac.id/index.php/jrpp/article/view/Kansari%20Rizki%20Wardiah/pdf
 
Rights This is an open access journal which means that all contents is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles in this journal without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
 

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