KARAKTERISTIK SENSORI BERAS DAN NASI ANALOG DARI TEPUNG UBI KAYU TERMODIFIKASI, TEPUNG JAGUNG DAN PATI SAGU (Sensory Characteristics of Analog Rice And Cook Analog Rice from Modified Cassava Flour, Corn Flour and Sago Starch)
| Main Authors: | Dewi, Nurul Siti Fatimah; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155, Ridwansyah, Ridwansyah; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155, Karo-Karo, Terip; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155 |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sumatera Utara
, 2020
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| Subjects: | |
| Online Access: |
https://jurnal.usu.ac.id/index.php/jrpp/article/view/Nurul%20Siti%20Fatimah%20Dewi https://jurnal.usu.ac.id/index.php/jrpp/article/view/Nurul%20Siti%20Fatimah%20Dewi/pdf |
Daftar Isi:
- ABSTRACT This research had been performed using completely randomized design (CRD) with non-factorial, i.e sieve size of modified cassava flour (A), i.e 40 mesh, 50 mesh and 60 mesh. The purpose of this research was to determine the effect of sieve size of modified cassava flour on sensory characteristic of analog rice and cook analog rice with good quality. The results showed that the sieve size of modified cassava flour had no significant effect on sensory test of color, aroma and overall acceptability of analog rice and sensory test of color, aroma, taste, texture and overall acceptability of cook analog rice. The highest sensory test value of color, aroma and overall acceptability of analog rice was analog rice with modified cassava flour with sieve of 50 mesh. The highest sensory test value of color, aroma, taste, texture and overall acceptability of cook analog rice was cook analog rice with modified cassava flour with sieve size 50 mesh. Keywords : Analog Rice, Cook Analog Rice, Sieve Size ABSTRAK Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) non-faktorial, yaitu ukuran ayakan tepung ubi kayu termodifikasi (A), dengan A1 = ukuran ayakan 40 mesh, A2 = ukuran ayakan 50 mesh dan A3 = ukuran ayakan 60 mesh. Penelitian dilakukan untuk mengetahui pengaruh ukuran ayakan tepung ubi kayu termodifikasi terhadap karakteristik sensori pada beras dan nasi analog dengan mutu yang baik. Hasil penelitian menunjukkan bahwa pengaruh ukuran ayakan tepung ubi kayu termodifikasi memberikan pengaruh berbeda tidak nyata terhadap nilai hedonik warna, aroma dan penerimaan umum pada beras analog dan nilai hedonik warna, aroma, rasa, tekstur dan penerimaan umum pada nasi analog. Nilai uji organoleptik tertinggi terhadap warna, aroma dan penerimaan umum beras analog yaitu pada A2 (ukuran ayakan 50 mesh). Nilai uji organoleptik tertinggi terhadap warna, aroma, rasa, tekstur dan penerimaan umum nasi analog yaitu pada A2 (ukuran ayakan 50 mesh). Kata kunci : Beras Analog, Nasi Analog, Ukuran Ayakan