Formulasi Tepung Ketan dan Tepung Jagung (Zea Mays L.) Pada Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (Mocaf)

Susanti, Susi (2016) Formulasi Tepung Ketan dan Tepung Jagung (Zea Mays L.) Pada Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (Mocaf). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This research has conducted in process engineering of agricultural production laboratory Jember University. The purpose of this research is to know the best formulation in synthetic rice production based local tubers that have produced. This research used completely random design that consists with two factors. The first factor uses gelatinization degree treatment with 60oC (A1), 70OC (A2), 80oC (A3) and the second factor is corn that consist 10% (A1), 15% (B2) and 20% (B3). The result shows the process of synthetic rice with high degree and corn flour concentration give effect to crude fiber, moisture content, beta-carotene, and amylose and expands process. The result of synthetic rice test chemist is gotten the best result in 3,63% crude fiber, 7,43% moisture content, 0,69% beta-carotene, amylose 10,79% and 17,17 expand process.

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