PENGARUH PERLAKUAN PEMANASAN TERHADAP KADAR AMILOSA DAN SERAT PANGAN BERAS MERAH ORGANIK EFFECT OF HEATING TREATMENT ON AMYLOSE CONTENT AND TOTAL DIETARY FIBER OF ORGANIC RED RICE
PENGARUH PERLAKUAN PEMANASAN TERHADAP KADAR
AMILOSA DAN SERAT PANGAN BERAS MERAH ORGANIK
EFFECT OF HEATING TREATMENT ON AMYLOSE CONTENT AND
TOTAL DIETARY FIBER OF ORGANIC RED RICE
SKRIPSI
Diajukan untuk memenuhi sebagian dari syarat-syarat
guna memperoleh gelar Sarjana Teknologi Pangan
Disusun oleh :
Karina Widagdo
04.70.0015
PROGRAM STUDI TEKNOLOGI PANGAN
FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS KATOLIK SOEGIJAPRANATA
SEMARANG
2007
DAFTAR ISI
Halaman Ringkasan .................................................................................................................. iii
Summary .................................................................................................................... iv
Kata Pengantar........................................................................................................... v Daftar Isi .................................................................................................................... vi Daftar Tabel............................................................................................................... viii Daftar Gambar ........................................................................................................... ix Daftar Lampiran ........................................................................................................ x 1.
PENDAHULUAN................................................................................................. 1
1.1 Latar Belakang Masalah ...................................................................................... 1
1.2 Pemilihan Sampel dan Metode Pemanasan ......................................................... 2
1.3 Tujuan Penelitian................................................................................................. 4 2.
TINJAUAN PUSTAKA........................................................................................ 5
2.1 Karakteristik Beras Merah................................................................................... 5
2.2 Amilosa dan Serat Pangan................................................................................... 9
2.3 Pengaruh Pemanasan pada Gabah Beras ............................................................. 12 3.
MATERI DAN METODE .................................................................................... 15
3.1 Materi .................................................................................................................. 16
3.1.1 Bahan .......................................................................................................... 16
3.1.2 Alat ............................................................................................................. 16
3.2 Metode ................................................................................................................. 17
3.2.1 Penelitian Pendahuluan............................................................................... 17
3.2.2 Penelitian Utama......................................................................................... 17
3.2.3 Analisa Sampel Beras Merah ..................................................................... 20
3.2.4 Analisa Data ............................................................................................... 24 4.
HASIL PENELITIAN ........................................................................................... 25
4.1 Pengamatan Fisik Beras Merah ........................................................................... 25
4.2 Hasil Analisis Kadar Amilosa Beras Merah........................................................ 29
4.3 Hasil Analisis Total Dietary Fiber Beras Merah ................................................ 31
4.4 Hasil Analisis Proksimat Beras Merah................................................................ 32
4.5 Hasil Analisis Sensoris Beras Merah .................................................................. 38 5.
PEMBAHASAN.................................................................................................... 42
5.1 Karakteristik Fisik Beras Merah dengan Adanya Perlakuan............................... 42
5.2 Analisis Pengujian Kadar Amilosa Beras Merah ................................................ 43
5.3 Analisis Pengujian Kadar Serat Pangan (Total Dietary Fiber) ........................... 45
5.4 Analisis Pengujian Proksimat Beras Merah ........................................................ 48
5.4.1 Analisis Pengujian Kadar Air ..................................................................... 48
5.4.2 Analisis Pengujian Kadar Abu ................................................................... 49
5.4.3 Analisis Pengujian Kadar Lemak ............................................................... 50
5.4.4 Analisis Pengujian Kadar Protein............................................................... 51
5.4.5 Analisis Pengujian Kadar Karbohidrat ....................................................... 51
5.5 Analisis Pengujian Sensoris Beras Merah ........................................................... 52 6.
KESIMPULAN DAN SARAN ............................................................................. 55
5.1 Kesimpulan.......................................................................................................... 55 7.
DAFTAR PUSTAKA............................................................................................ 56 8. LAMPIRAN .......................................................................................................... 59
DAFTAR TABEL
Halaman Tabel 2. Kandungan Gizi Beras Merah dan Beras Putih per 100 gram Bahan . ....... 9 Tabel 3. Kadar Amilosa Beras Merah ....................................................................... 29 Tabel 4. Total Dietary Fiber Beras Merah ................................................................ 31 Tabel 5. Analisis Proksimat Beras Merah ................................................................. 33 Tabel 6. Analisis Pengujian Sensoris Beras Merah................................................... 39
DAFTAR GAMBAR
Halaman Gambar 1. Penampang Vertikal Gabah dan Lapisan-Lapisannya............................. 7 Gambar 3. Alat Penyosohan Beras Merah................................................................. 15 Gambar 4. Desain Penelitian Utama.......................................................................... 19 Gambar 5. Pengamatan Fisik Beras Merah Selep Kukus.......................................... 26 Gambar 6. Pengamatan Fisik Beras Merah Sosoh Kukus ......................................... 26 Gambar 7. Pengamatan Fisik Beras Merah Selep Microwave .................................. 27 Gambar 8. Pengamatan Fisik Beras Merah Sosoh Microwave ................................. 27 Gambar 9. Pengamatan Fisik Beras Merah Selep Parboiling ................................... 28 Gambar 10. Pengamatan Fisik Beras Merah Sosoh Parboiling ................................ 28 Gambar 11. Kadar Amilosa Beras Merah Selep dan Sosoh ...................................... 30 Gambar 12. Total Dietary Fiber Beras Merah Selep dan Sosoh............................... 31 Gambar 13. Kadar Air Beras Merah Selep dan Sosoh .............................................. 33 Gambar 14. Kadar Abu Beras Merah Selep dan Sosoh............................................. 35 Gambar 15. Kadar Lemak Beras Merah Selep dan Sosoh ........................................ 36 Gambar 16. Kadar Protein Beras Merah Selep dan Sosoh ........................................ 37 Gambar 17. Kadar Karbohidrat Beras Merah Selep dan Sosoh ................................ 38 Gambar 18. Analisis Sensoris Beras Merah Selep .................................................... 40 Gambar 19. Analisis Sensoris Beras Merah Sosoh ................................................... 41