KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)
Authors: Damat Damat , Utomo Joko Susilo , Tain Anas , Siskawardani Devi Dwi , Rastikasari Ayu 
Published: February 2021

<p class="Abstrak"><em><span lang="EN-GB">Diabetes mellitus </span></em><span lang="EN-GB">merupakan penyakit kronis yang disebabkan oleh defisiensi insulin. Salah satu cara untuk mencegah penyakit tersebut adalah dengan banyak mengkonsumsi makanan kaya antioksidan. Salah satu jenis makanan yang potensial untuk dikembangkan adalah beras <em>analog</em> kaya antioksidan dari campuran pati garut, <em>mocaf</em> dan <em>puree</em> rumput laut <em>Gracilaria </em>sp. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia dan organoleptik beras <em>analog</em> kaya antioksidan dari pati garut, tepung <em>mocaf</em> dan <em>puree</em> rumput laut <em>Gracilaria </em>sp. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama yaitu proporsi pati garut: tepung <em>mocaf</em>, terdiri dari 3 level 25:75, 50:50, dan 75:25%. Faktor kedua, kosentrasi <em>puree</em> rumput laut yang terdiri dari 4 level yaitu 0; 1; 2; dan 3%. Hasil penelitian menunjukkan bahwa terdapat interaksi antara proporsi pati garut dan tepung <em>mocaf</em> dengan kosentrasi <em>puree</em> rumput laut terhadap kadar air, lemak, protein, karbohidrat, total kalori, intensitas warna, densitas kamba, bobot 1000 butir, dan kenampakan beras <em>analog</em>. Berdasarkan hasil pada penelitian diketahui bahwa kadar air tertinggi pada perlakuan proporsi pati garut: tepung <em>mocaf</em> 75:25 dengan persentase rumput laut 0%, yaitu sebesar 8,62%, kadar karbohidrat tertinggi pada perlakuan proporsi pati garut: tepung <em>mocaf</em> 75:25 dengan persentase rumput laut 1%, yaitu sebesar 90,61%, sedangkan aktifitas antioksidan tertinggi beras analog diperoleh pada perlakuan kosentrasi <em>puree</em> rumput laut 3% yaitu sebesar 15,547%. Perbedaan perlakuan juga berpengaruh terhadap hasil uji organoleptik, baik kenampakan, tekstur, rasa, aroma, maupun kesukaan. Perbedaaan rasio pati garut:tepung mocaf dengan konsentrasi <em>puree</em> rumput laut <em>Gracilaria </em>sp berpengaruh terhadap sifat fisiko-kimia dan organoleptik beras <em>analog</em>.</span></p><p class="Abstrak"><span lang="EN-GB"><br /></span></p><p class="Abstrak"><strong><span lang="EN-GB">High Antioxidant Analogue Rice Characterization Based on Proportion of Arrowroot Starch (<em>Maranta arundinaceae</em> L.): MOCAF (Modified Cassava Flour) and Seaweed Puree Concentration (<em>Gracilaria</em> sp)</span></strong></p><p class="Abstrak"><span lang="EN-GB">Diabetes mellitus is a chronic disease caused by insulin deficiency. The solution to prevent this disease is through high antioxidant foods consumption. The high antioxidant analogue rice based on arrowroot starch, MOCAF (Modified Cassava Flour) and seaweed puree <em>Gracilaria</em> sp. is potential food that could developed. This study used randomized complete block design (RCBD) factorial with two factors. The first factor was proportion of arrowroot starch and MOCAF consisted three levels (25:75, 50:50, and 75: 25%). The second factor was seaweed puree concentration that consisted four levels (0; 1; 2; and 3%). The result indicated that there was interaction between proportion of arrowroot starch and MOCAF, with seaweed puree addition to the chemical (water, fat, protein, and carbohydrate content), and physical characteristics (total calories, color intensity, bulk density, 1000-grain weight, and appearance). The highest water content was 8.62% due to treatment arrowroot starch: MOCAF (75%: 25%), without seaweed puree (0%). While the highest carbohydrate was 90.61%, due to proportion 75%: 25% of arrowroot starch: MOCAF and 1% seaweed puree. Furthemore, the highest antioxidant level was 15.547% obtained from 3% seaweed puree. The treatment also affected on the organoleptic test (appearance, texture, taste, aroma, and tendency). Therefore, it can concluded that proportion of arrowroot starch: MOCAF, and seaweed puree concentration give significantly effect on the physical-chemical, and organoleptic characteristics of analogue rice.</span></p><p class="Abstrak"><span lang="EN-GB"><br /></span></p>