Safira, Dila (2023) Karakterisasi Beras Porang Dengan Penambahan Pati Aren Dan Maizena. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
This study aims to determine the effect of a combination of palmstarch and cornstarch on the chemical, physical and organoleptic properties of porang rice and to determine effect of the best combination. This research method used a nonfactorial Completely Randomized Design (RAL) with 9 treatments which were repeated 3 times. Then it was analyzed using analysis variance and then the DMRT test was carried out. The results showed that the addition of palmstarch and cornstarch had a very significant effect on water content, ash content, fiber content, starch content, L* color brightness, water absorption, cooking time, hedonic quality color, hedonic quality texture, hedonic quality taste and appearance. hedonic quality, but no significant effect on the red color a*, yellow color b* and aroma of the hedonic quality of analog porang rice. The combination of 20% palm starch and 20% cornstarch produced the best analog porang rice with hedonic quality criteria of light brown color (4.64), weak porang taste (4.71), good appearance (4.65), strong porang aroma (3.20), water content 7.74% , ash content 3.40%, fiber content 17.62%, starch content 66.52%, color brightness L* (31.19), red color a* (5.23), yellow color b* (3.33), water absorption 146.65%, and time cooking 3.29 minutes.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | analog rice, cornstarch, palm starch, porang flour | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi | ||||||
| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Dila Safira Safira | ||||||
| Date Deposited: | 19 Jan 2023 01:53 | ||||||
| Last Modified: | 19 Jan 2023 01:59 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/18915 |
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