Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih

Noviasari, Santi; Kusnandar, Feri; Budijanto, Slamet

doi:10.6066/jtip.2013.24.2.194

Cited by 40 publications

(58 citation statements)

References 21 publications

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“…This could be happen because the use of the same method in the process of making analog rice using drying process, so that the difference in treatment did not significantly influence the water content. This opinion is in accordance with Noviasari et al (2013) which stated that analogous rice water used drying as process that might decrease the probability of fungal growth but it should follow the national standardization agency (SNI) No. 6128 in 2015 that water content in rice should be ≤ 14% (Noviasarai et al, 2013;Loebis et al, 2017) The water content of "Gatotkaca" analog rice could be affected by CMC.…”

Section: Water Contentsupporting

confidence: 79%

“…The range of scores produced ranged from 2.8 to 3.0. This opinion was supported by Noviasari et al (2013) that taste of analog rice must be plain, so it could be consume with another food such as fish and vegetables. Furthermore, Yudiarti and Sugiharto (2016) stated that the growth of Acremonium chorticola fungi in the manufacture of gatot rose aromatic compounds.…”

Section: Organoleptic Characteristicsmentioning

confidence: 95%

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The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

Kusmiandany

Pratama

Pramono

2019

J. Appl. Food Tech.

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This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment.

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Section: Water Contentsupporting

confidence: 79%

Section: Organoleptic Characteristicsmentioning

confidence: 95%

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

Kusmiandany

Pratama

Pramono

2019

J. Appl. Food Tech.

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“…Beras analog adalah s uatu produk berbentuk bulir beras yang dapat diolah dari berbagai sumber karbohidrat selain padi. Pengembangan beras analog dari berbagai sumber karbohidrat non-beras telah banyak dilaporkan, di antarany a dari jagung putih (Noviasari et al, 2013), sorgum (Budijanto dan Yuliyanti, 2012), ubi kelapa putih (Adicandra dan Estiasih, 2016), umbi garut (Caesarina dan Estiasih, 2016), dan pisang (Yudanti et al, 2015). Beras analog juga dapat dibuat dari bahan baku campuran, seperti campuran dari jagung kuning, bekatul, sagu dan kedelai (K urniawati et al, 2016), dan campuran tepung sagu dan kacang merah (Wahjuningsih et al, 2016).…”

Section: Pendahuluanunclassified

Sifat Fisikokimia Dan Sensoris Beras Analog Jagung Dengan Penambahan Tepung Kedelai

Anindita

Kusnandar

Budijanto

2020

jtip

Self Cite

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Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soyb ean into the formula of corn-b ased rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grob ogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soyb ean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be ob tained b y adding 20% Grobogan soyb ean flour or 15% Detam-1 soybean flour. The fat and dietary fib er content of rice analog also increased, while the carb ohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However, panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soyb ean flour addition.

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“…Kemudian mie instan dimasukkan dan dimasak hingga matang. Waktu pemasakan dihitung sejak mie instan dimasukkan ke dalam beaker glass yang berisi air mendidih hingga masak (Noviasari et al, 2013). Tanda mie sudah masak adalah tidak ada noktah pada bagian dalam mie yang belum tergelatinisasi sempurna.…”

Section: Cooking Time (Waktu Masak)unclassified

Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat

Sukamto¹,

Arrohman²,

Sudiyono³

2020

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The use of vegetable protein has been developed to increase the protein content of instant noodles. Indonesia is one of the countries that consumes noodles in second place after China. These conditions led to an increase in wheat imports. In an effort to increase the protein content in instant noodles and also reduce the need for wheat, alternative local raw materials are needed to substitute wheat flour. The aim of the study was to utilize tapioca and corn flour as a substitute for wheat flour in the manufacture of instant noodles, which added soybean protein isolate (SPI) and Na-alginate to increase protein content and physical properties. Factorial randomized block design (RBD) was used in this research, factor I was SPI and factor II Na-alginate. The treatment was repeated 3 times. The observational variations were analyzed for variance and continued with the tukey test with α≤ 5% if there was significant. The results showed that the addition of SPI 30% and Na-alginate up to 0.2% increased the protein content of instant noodles to 31.36 ± 0.39% - 34.44 ± 0.34%, water absorption for 5 minutes of cooking was 147 %, cooking time 6.16 ± 0.22 minutes. Overall, the instant noodle is in the category of rather like to like the taste, aroma, color, and texture. Composite flour (corn flour and tapioca) can substitute 50% of wheat flour to produce the instant noodles. The protein contain is 34.44 %, with a contribution of 30% SPI and Na-alginate 0.2%.

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Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih

Cited by 40 publications

References 21 publications

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

Sifat Fisikokimia Dan Sensoris Beras Analog Jagung Dengan Penambahan Tepung Kedelai

Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat

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