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

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Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, Dan Tepung Modifikasinya Terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung Dan Pati Sagu PENGARUH PENAMBAHAN TEPUNG UBI KAYU, TEPUNG SUKUN, DAN TEPUNG MODIFIKASINYA TERHADAP KARAKTERISTIK BERAS ANALOG BERBAHAN BAKU TEPUNG JAGUNG DAN PATI SAGU SKRIPSI Oleh : KANSARI RIZKI WARDIAH 140305020 / ILMU DAN TEKNOLOGI PANGAN PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA 2019 UNIVERSITAS SUMATERA UTARA PENGARUH PENAMBAHAN TEPUNG UBI KAYU, TEPUNG SUKUN, DAN TEPUNG MODIFIKASINYA TERHADAP KARAKTERISTIK BERAS ANALOG BERBAHAN BAKU TEPUNG JAGUNG DAN PATI SAGU SKRIPSI Oleh : KANSARI RIZKI WARDIAH 140305020 / ILMU DAN TEKNOLOGI PANGAN Skripsi sebagai salah satu syarat untuk memperoleh gelar sarjana di Fakultas Pertanian Universitas Sumatera Utara PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA 2019 UNIVERSITAS SUMATERA UTARA Judul Skripsi : Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, dan Tepung Modifikasinya terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung dan Pati Sagu Nama : Kansari Rizki Wardiah NIM : 140305020 Program Studi : Ilmu dan Teknologi Pangan Disetujui oleh: Komisi Pembimbing Ridwansyah STP, M.Si Ir. Hotnida Sinaga, M.Phil. Ph.D Ketua Anggota Tanggal Lulus : 07 Februari 2019 UNIVERSITAS SUMATERA UTARA i UNIVERSITAS SUMATERA UTARA ABSTRAK KANSARI RIZKI WARDIAH : “Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, dan Tepung Modifikasinya terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung dan Pati Sagu”, dibimbing oleh RIDWANSYAH dan HOTNIDA SINAGA. 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. Kata kunci : beras analog, tepung ubi kayu, tepung ubi kayu modifikasi, tepung sukun, tepung sukun modifikasi, fermentasi. ii UNIVERSITAS SUMATERA UTARA ABSTRACT KANSARI RIZKI WARDIAH : “Effect of Addition of Cassava Flour, Breadfruit Flour, and Flour Modifications for Characteristics of Analog Rice Made from Corn Flour and Sago Starch” supervised by RIDWANSYAH and HOTNIDA SINAGA. 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. Keywords: analog rice, cassava flour, modified cassava flour, breadfruit flour, modofied breadfruit flour, fermentation. iii UNIVERSITAS SUMATERA UTARA RIWAYAT HIDUP Kansari Rizki Wardiah dilahirkan di Parau Sorat, pada tanggal 05 September 1996, putri dari Bapak Samsul Bahri dan ibu Masniari Hutasuhut. Penulis merupakan putri pertama dari dua bersaudara. Penulis menempuh pendidikan di SDN 104130 Silaangge, SMP Negeri 1 Sipirok, dan SMA Negeri 2 Plus YPMhb Sipirok. Penulis lulus SMA pada tahun 2014 dan berhasil masuk di Program Studi Ilmu dan Teknologi Pangan. Fakultas Pertanian Universitas Sumatera Utara melalui jalur Seleksi Nasional Masuk Perguruan Tinggi Negeri (SNMPTN). Selama mengikuti perkuliahan, penulis aktif sebagai asisten di Laboratorium Analisa Kimia Bahan Pangan dan anggota Ikatan Mahasiswa Ilmu dan Teknologi Pangan (IMITP). Penulis telah melaksanakan Praktik Kerja Lapangan (PKL) di Stasiun Karantina Ikan, Pengendalian Mutu, dan Keamanan Hasil Perikanan Kelas 1 Medan II di Jalan Kompleks Pelabuhan Perikanan Samudera, Bagan Deli, Medan Belawan, Kota Medan, Sumatera Utara tanggal 17 Juli sampai 17 Agustus 2017. Penulis menyelesaikan tugas akhirnya untuk memperoleh gelar Sarjana Teknologi Pertanian di Program Studi Ilmu dan Teknologi Pangan dengan melakukan penelitian yang berjudul “Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, dan Tepung Modifikasinya terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung dan Pati Sagu”. Penelitian ini dilakukan bulan Maret 2018 sampai Desember 2018 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian USU. iv UNIVERSITAS SUMATERA UTARA KATA PENGANTAR Penulis mengucapkan puji dan syukur atas segala rahmat dan karunia yang telah Allah SWT berikan, sehingga penulis dapat menyelesaikan skripsi yang berjudul “Pengaruh Penambahan Tepung Ubi Kayu, Tepung Sukun, dan Tepung Modifikasinya terhadap Karakteristik Beras Analog Berbahan Baku Tepung Jagung dan Pati Sagu”. Pada kesempatan ini penulis mengucapkan terima kasih kepada pihak- pihak yang telah membantu dalam proses penulisan skripsi ini, terutama kepada: 1. Kedua orang tua penulis Bapak Samsul Bahri dan Ibu Masniari Hutasuhut begitu juga adik Nurul Hidayah, terima kasih atas cinta, semangat, kasih sayang, dan doa yang sellau diberikan kepada penulis. Semoga selalu dalam lindungan Allah SWT. 2. Bapak Ridwansyah, STP, M.Si selaku ketua komisi dosen pembimbing skripsi dan Sekretaris Program Studi yang telah memberikan bimbingan, motivasi, koreksi, masukan dan saran yang sangat membangun selama penyusunan skripsi. 3. Ibu Ir. Hotnida Sinaga, M.Phil. Ph.D selaku anggota komisi dosen pembimbing skripsi yang telah memberikan bimbingan, motivasi, koreksi, masukan dan saran yang sangat membangun selama penyusunan skripsi. 4. Ibu Prof. Dr. Ir. Elisa Julianti, M.Si selaku ketua Program Studi Ilmu dan Teknologi Pangan serta seluruh staff pengajar dan pegawai Program Studi Ilmu dan Teknologi Pangan yang telah memberikan motivasi, masukan dan saran yang sangat membangun selama penyusunan skripsi. v UNIVERSITAS SUMATERA UTARA 5. Asisten Laboratorium Analisa Kimia Bahan Pangan Nursarah, Sonia, Bobby, Pretty, Nazhifah, Adiba, Tasbita, Jasmine, Anita, Stefani, Abram, Yerika, dan Aurora terima kasih atas bantuan, kerjasama, dan kebersamaannya selama ini. 6. Sahabat-sahabat terbaik Icha Tb, Erlinda, Rozi, Sumardi, Gadih, dan Evi terima kasih atas perhatian, doa, dukungan, dan semangat yang telah kalian diberikan, semoga kalian selalu dalam lindungan Allah SWT. Sahabat seperjuangan Shafira, Nursarah, Enti, Fenny, Asri, Dianty, Nisa, Nia, Lerisa, Nurul, Nazhifah, dan Ira terima kasih atas bantuan, semangat, kerjasama, dan kebersamaannya yang telah kalian berikan selama penelitian. 7. Teman-teman seperjuangan 2014, adik-adik 2015-2018 di Program Studi Ilmu dan Teknologi Pangan, terima kasih atas kebersamaannya selama ini dan semua pihak yang telah membantu penulis dalam menyelesaikan skripsi ini. Semoga skripsi ini dapat bermanfaat bagi yang membaca. Medan, Januari 2019 Penulis vi UNIVERSITAS SUMATERA UTARA DAFTAR ISI Hal LEMBAR PERNYATAAN ................................................................................ i ABSTRAK ........................................................................................................... ii ABSTRACT .......................................................................................................... iii RIWAYAT HIDUP ............................................................................................. iv KATA PENGANTAR ......................................................................................... v DAFTAR ISI ........................................................................................................ vii DAFTAR TABEL ............................................................................................... x DAFTAR GAMBAR ........................................................................................... xi DAFTAR LAMPIRAN ..................................................................................... xiii PENDAHULUAN Latar
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