Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, dan Tepung Modifikasinya Terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung dan Pati Sagu

Abstract

This research was conducted to determine the effect of flour types on the characteristics of analog rice. This study uses a completely randomized design method (CRD) with a single factor types of flour (cassava flour, modified cassava flour, breadfruit, and modified cassava flour). The parameters analyzed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, starch content, amylose content, amylopectin content, color index (oHue, L*, a*, and b*), bulk density, weight of 1000 grains, hedonic value (color, aroma, taste, texture, and general acceptance), starch digestibility, and glycemic index. The results showed that types of flour gave a very significant different effect on ash content, protein content, fat content, carbohydrate content, crude fiber content, starch content, amylose content, amylopectin content, color index (oHue, L*, a*, and b*), and hedonic value (color, aroma, and general reception). Furthermore, the treatment gave a significant different effect on the hedonic value of taste, but gave no significant effect on water content, bulk density, weight of 1000 grains, and hedonic value of texture. In general, the type of flours used in this experiment produces analog rice with a moderate starch digestibility and glycemic index.

Penelitian ini dilakukan untuk mengetahui pengaruh jenis tepung terhadap karakteristik beras analog. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan faktor tunggal jenis tepung (tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar pati, kadar amilosa, kadar amilopektin, indeks warna (oHue, L*, a*, dan b*), densitas kamba, berat 1000 butir, uji hedonik (warna, aroma, rasa, tekstur, dan penerimaan umum), daya cerna pati , dan indeks glikemik. Hasil penelitian menunjukkan bahwa penambahan tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar pati, kadar amilosa, kadar amilopektin, indeks warna (oHue, L*, a*, dan b*), dan nilai hedonik (warna, aroma, dan penerimaan umum), memberikan pengaruh berbeda nyata terhadap nilai hedonik rasa, tetapi memberikan pengaruh berbeda tidak nyata terhadap kadar air, densitas kamba, berat 1000 butir, dan nilai hedonik tekstur. Jenis tepung yang ditambahkan menghasilkan beras analog dengan nilai daya cerna pati dan indeks glikemik yang tergolong sedang.