Al Rasyid, Harun and subeki, subeki and Satyajaya, Wisnu and Saptomi, Agus (2017) KAJIAN PENGGUNAAN ASAM ASKORBAT UNTUK FORTIFIKASI BERAS SIGER STUDY ON ASCORBIC ACID FOR FORTIFICATION OF RICE CASSAVA. Jurnal Agroindustri, 7 (2). pp. 72-83. ISSN 2088-5369

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Official URL: https://ejournal.unib.ac.id

Abstract

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g). Keywords : Ascorbic acid, steam duration, siger rice, cassava. Beras siger merupakan beras analog yang terbuat dari ubi kayu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam askorbat sebagai bahan fortifikasi beras siger. Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) faktorial dengan tiga ulangan. Faktor pertama yaitu penambahan asam askorbat 0% (A1), 0,1% (A2), 0,15% (A3), 0,2% (A4), 0,25% (A5), dan 0,3% (A6). Faktor kedua yaitu lama pengukusan 25 menit (L1), 30 menit (L2), dan 35 menit (L3). Data dianalisis dengan sidik ragam dan diuji lanjut dengan uji Beda Nyata Terkecil (BNT) dengan Taraf nyata 1% dan 5%. Hasil penelitian menunjukkan bahwa penambahan asam askorbat 0,2% dengan pengukusan selama 35 menit menghasilkan kualitas beras siger terbaik dengan karakteristik warna cenderung putih, agak mirip beras padi, agak pulen, kadar air 10,62%, abu 0,88%, protein 3,82%, lemak 2,42%, serat kasar 1,13%, karbohidrat 81,12 %, dan vitamin C 0,61 mg/g. Kata kunci : Asam askorbat, lama pengukusan, beras siger, ubi kayu

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Industri Pertanian
Depositing User: Wisnu Satyajaya
Date Deposited: 21 Jun 2018 02:01
Last Modified: 21 Jun 2018 02:01
URI: http://repository.lppm.unila.ac.id/id/eprint/7254

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