Karakteristik Fisik, Kimia, Fungsional dan Sensori Beras Analog Berbahan Dasar Tepung Komposit (Tepung Ubi Jalar, Tepung Umbi Talas, Tepung Jagung dan Pati Ubi Kayu)

Abstract

Penelitian ini dilakukan untuk mengetahui formulasi berbagai jenis tepung komposit berbahan dasar tepung ubi jalar putih, ubi jalar oranye, tepung umbi talas, tepung jagung dan pati ubi kayu yang tepat untuk menghasilkan beras analog dengan sifat fisik, kimia, fungsional dan sensori terbaik. Penelitian ini menggunakan metode rancangan acak kelompok non faktorial dengan formulasi tepung komposit P1 (50% tepung ubi jalar putih : 25% tepung jagung : 25% pati ubi kayu), P2 (50% tepung ubi jalar oranye : 25% tepung jagung : 25% pati ubi kayu), P3 (50% tepung umbi talas : 25% tepung jagung : 25% pati ubi kayu). Hasil penelitian menunjukkan bahwa formulasi berbagai jenis tepung komposit memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap indeks warna, waktu pemasakan, kadar air, kadar abu, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar pati, nilai hedonik warna, nilai hedonik aroma, nilai hedonik rasa dan nilai hedonik penerimaan umum. Namun, memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap densitas kamba, kadar protein, kadar amilopektin dan nilai hedonik tekstur. Nasi analog dengan mutu dan penerimaan konsumen terbaik adalah perlakuan P3 (50% tepung umbi talas : 25% tepung jagung : 25% pati ubi kayu) memiliki IG sebesar 56,36 mg/dl, nilai daya cerna sebesar 60,06% dan daya serap beras analog sebesar 133,28%.

This research was conducted to determine the right formulation of several composite flour based on white-fleshed sweet potato flour, orange-fleshed sweet potato flour, taro flour, corn flour and cassava starch to produce analogue rice with optimum physical, chemical and functional characteristics and sensory test. This research used non factorial randomized block design with composite flour formulation P1 (50% white-fleshed sweet potato flour : 25% corn flour : 25% cassava starch), P2 (50% orange-fleshed sweet potato flour : 25% corn flour : 25% cassava starch), P3 (50% taro flour : 25% corn flour : 25% cassava starch). The results of this research showed that composite flour had highly significant effect on colour index, cooking time, water content, ash content, fat content, carbohydrate content, crude fiber content, starch content, hedonic value of colour, hedonic value of aroma, hedonic value of flavor and overall acceptability. However, the effect was not significant on bulk density, protein content, amylopectin levels, hedonic value of texture. Analogue rice with optimum quality and consumer acceptance was analogue rice with treatment P3 (50% taro flour : 25% corn flour : 25% cassava starch) that had glycemic index of 56,36 mg/dl, digestibility value of 60,06% and the water absorption of analogue rice was 133,28%.