KUSRINI, ANASTASIA (2003) PENGARUH SUBSTITUSI TALAS (Colscasia esculenta L.), UBI JALAR (Ipomoea batatas L.) dan UBI KAYU (Manihot esculenta) TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS EKSTRUDAT BERAS KETAN (Oryza sativa glutinosa.L). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Tubers starch contains a lot of amylose. The tubers (taro, sweet potato and cassava) substitution in the extrusion process aims to increase the amylose content of fonnulation. The use of glutinous rice in extrusion was for diversification in food product and knowing the role of amylose from tuber on the extrudates characteristics. The objective of this research is to find out the effects of substitution of taro, sweet potato and cassava on the extrudate the physical, chemical and sensory characteristics of extrudates. The preliminary research produced prefered concentration substituion of tuber that was 10%, 20%,30%, 40% and water content from the tuber flour that was 14%. The physical analysis covers axial expansion. radial expansion, expansion ratio, bulk density and breaking strength. The chemical analysis ere proximate, starch content, amylose and amylopectin. The microscopy analysis covered Scanning Electron Microscope for knowing degree of gelatination . The sensory analysis included the colour, appearance, taste, flavour, cryspiness, and the general preference from the extrudates. The taro, sweet potato and cassava substitution increased amylose content in formulation. The substitution of taro could increase the radial expansion, expansion ratio, bulk density, breaking ength, degree of gelatination ,and decreased axial expansion. The substitution of taro resulted in the highest expansion ratio 30% concentration. The substitution of sweet potato decreased axial expansion, radial expansion, expansion ratio, degree of gelatin tion and increased bulk densitY and breaking strength. The suljstitution of cassava increased radial expansion, expansion ratio, bulk density, degree of gelatination and decreased axial expansion and breaking strength. The substitution of cassava produced the highest expansion ratio whicH}Yas 10% concentration. The high degree of gelatinalion refer to extrudates have a high expansion with the granule shape is not visible. The substitution of taro contains amylose betwen 2,95% - 6,51% produced good expansion of extrudates. The substitution of cassava contains amylose between 2,62% - 4,08% produced good expansion of eKttudates and the substitution 0 sweet potato produced bad expansion of extrudates. The prefered extrudates were 10% - 30% substitutionr of taro concentration, 10% - 20% substitution of sweet potato concentration and 10% - 20% substitution of cassava concen~tion.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 10 Feb 2016 08:08 |
| Last Modified: | 10 Feb 2016 08:08 |
| URI: | http://repository.unika.ac.id/id/eprint/7604 |
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