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PENGARUH KONSENTRASI GLUKOMANAN PORANG DAN TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS BERAS ANALOG

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Research on rice analog made from purple sweet potato flour and glucomannan still faces limitations in producing characteristics that resemble those of conventional rice, making it necessary to optimize the proportions of the ingredients. This study aims to determine the effect of varying formulations of purple sweet potato flour and glucomannan on the physical, chemical, and sensory characteristics of analog rice. This study was conducted from July 2025 to June 2026 at the Laboratory of the National Research and Innovation Agency and the Department of Agricultural Technology Laboratory. The study employed a non-factorial Complete Randomized Design (CRD) non-factorial design consisting of 6 levels, namely F1 through F6, with ratios of purple sweet potato flour to glucomannan of 90%:10%, 88%:12%, 86%:14%, 84%:16%, 82%:18%, and 80%:20%, respectively. Each treatment had 3 replicates, and the least significant difference (LSD) test was performed. The parameters observed included physical, chemical, and sensory characteristics. The results showed that the ratio of purple sweet potato flour to glucomannan had a significant effect on hardness, resilience, chroma, bulk density, cooking time, rehydration, cooking loss, protein content, carbohydrate content, starch content, fiber content, and sensory attributes related to shape, texture, and overall appearance. The best rice substitute using the De Garmo method with the F5 formulation, 82%:18% ratio of purple sweet potato flour and glucomannan. This determination was based on the combination of the best values for physical, chemical, and sensory parameters, which indicated the most optimal quality and the highest level of acceptance among panelists.

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Detail Information

Series Title

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Call Number

T2012452026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

x, 160 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.207

Content Type

Text

Media Type

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Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pengolahan Makanan

Specific Detail Info

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Statement of Responsibility

MI

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