KAJIAN PEMBUATAN BERAS SIGER DARI UBI KAYU (Manihot esculenta) PADA BERBAGAI UMUR PANEN TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK NASI SIGER
| Main Author: | INDAH PURNAMA SARI , 1414051046 |
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| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2018
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/54520/1/ABSTRAK.pdf http://digilib.unila.ac.id/54520/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/54520/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/54520/ |
Daftar Isi:
- Ubi kayu merupakan komoditas tanaman pangan ketiga di Indonesia setelah padi dan jagung. Ubi kayu dapat diolah menjadi beras siger. Beras siger adalah istilah bagi masyarakat Lampung untuk beras tiruan yang memiliki warna putih dan bentuk butiran seperti beras padi. Penelitian bertujuan untuk mendapatkan sifat fisik, kimia, dan organoleptik beras siger terbaik dari ubi kayu pada umur panen yang tepat. Perlakuan disusun secara non faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 7 perlakuan dan 4 ulangan. Perlakuan dalam penelitian ini adalah ubi kayu umur panen 6, 7, 8, 9, 10, 11, dan 12 bulan. Data dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) taraf 5%. Hasil penelitian ini menunjukkan bahwa perbedaan umur panen ubi kayu berpengaruh nyata terhadap sifat fisik, kimia, dan oragnoleptik nasi siger. Karakteristik nasi siger terbaik terbuat dari ubi kayu umur 6 bulan yang menghasilkan kadar amilosa 18,61%, nilai kekerasan 0,57 kg/(10x5 mm), nilai swelling power 13,61%, tekstur 3,29 (sama dengan nasi putih), warna 3,40 (agak putih kekuningan), kesukaan rasa dan aroma 3,09 (agak suka), kesukaan penerimaan keseluruhan 3,20 (agak suka), kadar air 10,80%, kadar abu 0,23%, kadar protein 1,22%, kadar lemak 0,88%, kadar serat kasar 1,18%, dan kadar karbohidrat 85,96%. Kata kunci: Beras siger , Manihot esculenta, ubi kayu abstract Cassava is the third food crop commodity in Indonesia after rice and corn. Cassava can be processed into siger rice. Siger rice is a term for Lampung people for artificial rice that has white color and granular forms such as rice. The study aimed to obtain the best physical, chemical, and organoleptic properties of siger rice from cassava at the right age of harvest. The treatment was arranged non-factorial in a Complete Randomized Block Design (RAKL) with 7 treatments and 4 replications. The treatment in this study was cassava harvesting age 6, 7, 8, 9, 10, 11, and 12 months. The data were tested for similarity in variance with Barlett test and data addition by Tuckey test and further analyzed by Honestly Significant Difference Test (BNJ) level of 5%. The results of this study indicate that the difference in cassava harvest age has a significant effect on the value of siger rice hardness, swelling power value of siger rice, amylose content of siger rice, rice siger texture score, siger rice color score, siger rice taste and aroma preference score, and preference score overall acceptance of siger rice. Characteristics of the best siger rice is rice from Siger rice made from cassava 6 months of harvest age which amylose content 18,61%, hardness 0,57 kg/(10x5 mm), swelling power 1,61%, texture 3,29 (same as white rice), color 3,40 (somewhat yellowish white), taste and flavor 3,09 (rather like), overall acceptance 3.20 (somewhat like), moisture 10,80% , ash 0,23%, protein 1,22%, fat 0,88%, crude fiber 1,18%, and carbohydrate 85,96%. Keywords: Cassava, Manihot esculenta, siger rice