Karakteristik Fisikokimia dan Organoleptik Produk Flakes Berbahan Baku Beras Ketan Merah, Hitam dan Putih Article Swipe
Nancy Kiay
,
Sofyan Abdullah
,
Fadhil Abdullah
,
Desak Nyoman Riastutik
,
Ruslan Ruslan
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.32662/gatj.v0i0.3439
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.32662/gatj.v0i0.3439
Pemanfaat beras ketan sejauh ini masih sebatas pengolahan menjadi produk asli berupa nasi, dan pengolahan menjadi makanan tradisional. Sedangkan warna beras ketan diyakini memiliki senyawa bioaktif yang memberikan efek kesehatan yang cukup besar bagi masyarakat karena warnanya yang berperan sebagai antioksidan. Salah satu upaya pemanfaatan beras ketan adalah membuat produk flakes sebagai sereal yang ready to eat dan praktis. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan organoleptik produk flakes yang terbuat dari beras ketan merah, ketan hitam dan beras ketan putih menggunakan metode peletupan microwave. Peneltian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan yaitu beras ketan merah, ketan hitam dan beras ketan putih. Parameter pengujian yang diamati meliputi uji fisik yaitu kekerasan sedangkan parameter kimia terdiri kadar air, kadar abu, kadar protein, kadar lemak. Pengujian organoleptik meliputi warna, aroma, rasa dan tekstur. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan jenis beras ketan yang berbeda memberikan pengaruh nyata (p<0,05) terhadap kandungan fisikokimia yang terdiri atas kekerasan dengan nilai terbaik menggunakan ketan putih 328,35±1,89 gf, kadar air 7,90±0,03% pada ketan merah, abu 1,69±0,03% pada ketan merah, lemak 1,15±0,06% pada ketan hitam dan protein 11,85±0,06% pada ketan merah dan beberapa parameter organoleptik meliputi warna 3,52±0,18 ketan putih dan tekstur 3,76±0,9. Sedangkan pengujian aroma dan rasa tidak menujukkan adanya pengaruh nyata (p>0,05) terhadap produk flakes yang dihasilkan.
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Karakteristik Fisikokimia dan Organoleptik Produk Flakes Berbahan Baku Beras Ketan Merah, Hitam dan PutihWork title
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Nancy Kiay, Sofyan Abdullah, Fadhil Abdullah, Desak Nyoman Riastutik, Ruslan RuslanList of authors in order
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| abstract_inverted_index.sedangkan | 116 |
| abstract_inverted_index.3,52±0,18 | 194 |
| abstract_inverted_index.3,76±0,9. | 199 |
| abstract_inverted_index.Penelitian | 59 |
| abstract_inverted_index.masyarakat | 34 |
| abstract_inverted_index.memberikan | 27, 147 |
| abstract_inverted_index.mengetahui | 63 |
| abstract_inverted_index.menujukkan | 206 |
| abstract_inverted_index.microwave. | 85 |
| abstract_inverted_index.penelitian | 138 |
| abstract_inverted_index.penggunaan | 141 |
| abstract_inverted_index.pengolahan | 7, 14 |
| abstract_inverted_index.(p>0,05) | 210 |
| abstract_inverted_index.(p<0,05) | 150 |
| abstract_inverted_index.1,15±0,06% | 178 |
| abstract_inverted_index.1,69±0,03% | 173 |
| abstract_inverted_index.7,90±0,03% | 168 |
| abstract_inverted_index.Berdasarkan | 136 |
| abstract_inverted_index.dihasilkan. | 215 |
| abstract_inverted_index.fisikokimia | 65, 153 |
| abstract_inverted_index.menggunakan | 82, 87, 161 |
| abstract_inverted_index.menunjukkan | 139 |
| abstract_inverted_index.pemanfaatan | 44 |
| abstract_inverted_index.11,85±0,06% | 184 |
| abstract_inverted_index.328,35±1,89 | 164 |
| abstract_inverted_index.antioksidan. | 40 |
| abstract_inverted_index.organoleptik | 67, 129, 191 |
| abstract_inverted_index.tradisional. | 17 |
| cited_by_percentile_year | |
| countries_distinct_count | 1 |
| institutions_distinct_count | 5 |
| citation_normalized_percentile.value | 0.08153049 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |