APLICATION OF JACK BEANS (Canavalia ensiformis) TO BROWN RICE BASED EXTRUDATE PRODUCTS (Oryza sativa) REVIEWED FROM PHYSIO-CHEMICAL AND SENSORY ANALYSIS

GUNAWAN, RODERICK (2019) APLICATION OF JACK BEANS (Canavalia ensiformis) TO BROWN RICE BASED EXTRUDATE PRODUCTS (Oryza sativa) REVIEWED FROM PHYSIO-CHEMICAL AND SENSORY ANALYSIS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Jack beans are one of the agriculture products in Indonesia and used by the people especially as snack products. To increase the variation of processed products for jack beans, extrusion process is used so that an extrudate product is created. In the extrusion process, jack bean is combined with red rice to expand the produced extrudate and to increase the antioxidant activity. The purpose of this research was to determine the effects of jack bean addition in the red rice extrudate and determine the best red rice – jack beans composition based of physio-chemical and sensory characteristics. The tested formula consist of 283,5 g of red rice + 16,5 g of jack bean (BmKp5,5%), 282 g of red rice + 18 g of jack bean (BmKp6%), 280,5 g of red rice + 19,5 g of jack bean (BmKp6,5%%), 279 g of red rice + 21 g of jack bean (BmKp7% %) and 277,5 g of red rice + 22,5 g of jack bean (BmKp7,5% %). The test for extrudate consist of physical test (axial and radial length, expansion ratio, L*a*b* color, bulk density and hardness.), chemical test (thiamine content, protein and antioxidant activity) and sensoric test (color, crispiness, taste and overall favorite). Based on the research results, it was found that addition of jack beans in extrudate formula resulted in reduction of size (axial, radial, and expansion ratio), reduction of brightness, increase of red color intensity, increase of bulk density, increase of hardness, increase of protein, increase of thiamine and decrease of antioxidant activity. Addition of jack beans in extrudate formula also resulted in the decrease of panelist acceptance to sensoric characteristic of color, crispiness, taste and overall favorite of the extrudate. Results of physio-chemical and sensory analysis showed that BmKp6,5% formula is the physically and chemically best formula as well as sensorically liked by panelist. This formula produced extrudates with axial and radial length of 5,31 ± 0,62b cm and 1,05 ± 0,07c cm, expansion ratio of 233% ± 0,15c, L* color intensity of 70,20 ± 0,40c, bulk density of 0,095 gr/L, hardness of 1728,97 ± 272,57b gf, protein content of 11,665 ± 0,744a %, thiamine content of 778,26 ± 30,14a ppm, antioxidant activities of 9,18 ± 1,41b %, sensoric likeness for color of 2,68 ± 1,31a, sensoric likeness for crispness of 2,85 ± 1,27b, sensoric likeness for taste of 2,73 ± 1,22a, and overall likeness of 2,50 ± 1,24a. Based on the research results, it was concluded that addition of jack beans to brown rice extrudate caused in reduction of size, expansion, and brightness, increase of density and hardness, increase of protein, reduction of thiamine and antioxidant activity as well reduction of sensoric acceptance of the extrudate. In addition from all the formula, Formula BmKp6,5% was choosen as the best formula based on physio-chemical and sensoric characteristic.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 09 Jul 2019 07:39
Last Modified: 09 Jul 2019 07:39
URI: http://repository.unika.ac.id/id/eprint/19589

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