PENGARUH WAKTU DAN KONSENTRASI PENAMBAHAN ZAT ADITIF MENGGUNAKAN DAUN SUJI (Pleomele Angustifolia) TERHADAP KARAKTERISTIK BERAS ANALOG YANG DIPERKAYADENGAN PROTEIN IKAN TUNA
ABSTRACT: Food that has
specially scent is more preferred by consumers. Analog rice that enriched with
tuna flour have astench smell. One of the method was to relieve the stench
smell is by soaking to suji leaf extract. The purpose of this study is
characteristic test of analog rice made from cassava flour enriched with
protein of tuna, and investigating the effect of time and concentration of
additives suji leaf with the physical and chemical properties of rice analog. Several
parameters was evaluated such us protein content, moisture content, color, bulk
density, uniformity of grain and organoleptic tests. This study used completely
randomized factorial design. The first factor is time of soaking (5,10, and 15
minute) and the second factor is concentration of suji leaf extract (20, 40,60,
and 80%). The ratio of cassava flour and protein of tuna in the research is
92,5%: 7,5%. The result showed that protein contain of analog rice is 4,4687%. Moisture content
of analog rice is between 10,48 –
12,61%. The longer of soaking time and
high concentration can increased moisture content of analog rice. Dominant
colour analog rice is brown. Uniformity highest of granules produced on the
size 1.7 – 3.33 mesh. Treatment received by the panel based on test
organoleptik by scent is treatment of analog rice that soaked with 15 minutes
and ratio leaf suji 400: 1000 g/ml.
Penulis: Nurlina, Tamrin, Cicih Sugianti
Kode Jurnal: jppertaniandd150136
