Formulasi Beras Analog Berbahan Pati Sagu
Authors: KAROUW STEIVIE , POLNAJA FEBY J. , BARLINA RINDENGAN 
Published: October 2016

<p><span style="font-size: medium;">ABSTRAK </span></p><p>Kebutuhan beras yang makin meningkat mendorong dilakukannya penelitian untuk menghasilkan produk pangan alternatif seperti beras analog. Beras analog adalah beras yang diolah dari bahan non padi yang memiliki kandungan karbohidrat hampir sama atau lebih dari beras. Penelitian ini dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu yang diolah menggunakan pati sagu dengan perlakuan penambahan protein pada beberapa variasi konsentrasi. Penelitian ini diawali dengan melakukan penentuan rasio pati sagu : air yang dapat tergelatinisasi dan dicetak. Variasi rasio pati sagu : air yang dilakukan yaitu 1:1, 1:3, 1:5 dan 1: 7. Rasio pati sagu : air yang tergelatinisasi sempurna dan menghasilkan beras analog yang terpisah sempurna selanjutnya digunakan untuk diuji pada variasi penambahan protein (0%, 2,5%, 5,0%, 7,5% dan 10,0%). Analisis dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu. Hasil penelitian diperoleh bahwa rasio pati sagu : air (1:3) merupakan rasio terbaik untuk menghasilkan beras analog sagu. Pada rasio tersebut pati sagu dapat tergelatinisasi sempurna, adonannya dapat dicetak dan hasil ekstrusi terpisah sempurna. Perlakuan penambahan protein menghasilkan beras analog sagu yang berwarna kekuningan. Penambahan protein sebesar 2,5% menghasilkan beras analog sagu yang memiliki kekerasan hampir sama dengan beras komersial. Sifat fisikokimia beras analog yang diformulasi dengan kondisi tersebut, yaitu kadar air (8,94%), abu (0,43%), lemak (0,56%), protein (1,66%) dan karbohidrat (88,62%).</p><p>Kata kunci: Pati, sagu, beras analog.</p><p> </p><p><span style="font-size: medium;"><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-font-width: 94%; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Formulation of Sago Starch-Based Analogue Rice </span></span></p><p><span style="font-size: medium;">ABSTRACT </span></p><p>The increasing of rice demand was the main reason to conduct some researchs for making analogue rice. Principally, analogue rice was an artificial rice which having properties, especially carbohydrate content similar to commercial rice. The objectives of this research were to evaluate visual appearance (color), physichochemical properties and texture of sago starch-based rice which prepared from sago starch and added with various concentration of protein. The research were designed to obtained ratio of sago starch : water which could be properly gelatinized, extruded and high quality sago starch-based rice. The best rasio of sago starch : water was then used for processing of sago starch-based rice in various of protein addition (0%, 2.5%, 5.0%, 7.5% and 10.0%). The products were evaluated for its color, physichochemical properties and texture. The research results showed that the best product was obtained on ratio of sago starch : water (1:3). On this condition the sago starch could be gelatinized and extruded properly. The appearance of sago starch-based rice was yellow in color due to the addition of protein. The sago starch-based rice which was prepared by addition of 2.5% of protein having texture close to commercial rice. The physicochemical composition of the product were moisture (8.94), ash (0.43%), fat (0.56%), protein (1.66%) and carbohidrate (88.62%).</p>Keywords: Starch, sago, analogue rice.