OPTIMALISASI FORMULA TEPUNG SAGU TERHADAP KARAKTERISTIK BERAS ANALOG UBI KAYU (Manihot esculenta Crantz)

Lisa Vlorica Br tarigan, 083020070 and Thomas Gozali, DS and Yusman Taufik, DS (2013) OPTIMALISASI FORMULA TEPUNG SAGU TERHADAP KARAKTERISTIK BERAS ANALOG UBI KAYU (Manihot esculenta Crantz). Skripsi(S1) thesis, Fakultas Teknik Unpas.

	Text 13 Lampiran Analisis Penelitian Utama.docx Download (34kB)
	Text 14 LAMPIRAN 5.docx Download (81kB)
	Text 1 Cover.docx Download (67kB)
	Text Artikel.docx Download (751kB)
	Text 12 LAMPIRAN 3.docx Download (136kB)
	Text 2 LEMBAR PENGESAHAN.docx Download (14kB)
	Text 6 II TINJAUAN PUSTAKA.docx Download (67kB)
	Text 4 KATA PENGANTAR.docx Download (33kB)
	Text 5 I PENDAHULUAN.docx Download (37kB)
	Text 7 III BAHAN.docx Download (649kB)
	Text 8 IV HASIL DAN PEMBAHASAN.docx Download (63kB)
	Text 9 V KESIMPULAN DAN SARAN.docx Download (19kB)
	Text 10 DAFTAR PUSTAKA.docx Download (27kB)
	Text 11 LAMPIRAN.docx Download (35kB)

Abstract

This study aims to determine the raw material formulation optimal artificial rice based nutritional minimal barrier function and the minimum amount of raw material by using a linear program, in order to obtain the characteristics of the final product by the nutrients that meet the standards, and acceptable to consumers at an affordable price. Benefits the research is to provide knowledge and insight on the community cassava as raw material for artificial rice as cassava product development and increase the economic value of cassava. Research methodology were consists of two stages, namely preliminary research and primary research. In the preliminary study conducted to determine the temperature and time of steaming cassava with hedonic test, the temperature and steaming time was chosen as the temperature and time used for the main study. Primary research conducted to obtain optimum artificial rice formula with linear program and then on the analysis of carbohydrates, water, protein and fats and hedonic quality test artificial rice product. The process of making artificial rice were stripping, washing, size reduction, steaming, crushing, mixing, forming strands, cutting, drying and cooking. The results the preliminary study on the temperature of 800C and a 15 'for cassava steaming temperature and time on primary research. The main results of the study showed that the rice were analogous to the formula-2 were selected formulations at a price of Rp 2,319, products based hedonic quality test than 4 formulations of artificial rice obtained the highest average value of the formulation of the 2nd. Results chemical analysis to the formulation of artificial rice-2 has a carbohydrate content of 63.883%, 10.632% of water, protein and fat at 12.981% of 0.565%. bu as levels of 24.8342% amylose and amylopectin of 39.049%. Kata kunci : Suhu Pengukusan, Waktu Pengukusan, Formulasi

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2013
Depositing User:	Irwan Kustiawan
Date Deposited:	28 Aug 2017 03:56
Last Modified:	18 Mar 2021 05:26
URI:	http://repository.unpas.ac.id/id/eprint/28940

Actions (login required)

View Item