Skripsi

KARAKTERISTIK BERAS FORTIFIKASI ZAT BESI MELALUI METODE ULTRASONIKASI

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Penilaian

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This study aimed to determine the effect of ultrasonication time and iron fortification on the characteristics of iron fortified rice through the ultrasonication method. The research was conducted from 13 Juli 2022 to 13 Desember 2022. This study used a Completely Randomized Factorial Design (RALF) with 2 treatment levels and each treatment was repeated 4 times. Factor A was the ultrasonication time (5 minutes, 10 minutes) and Factor B was the iron fortification (30 ppm, 60 ppm). Parameters observed were physical characteristics {tap density, water absorption, cooking time, color (lightness (L*), redness (a*), yellowness (b*), texture), chemical characteristics (moisture content, iron content), and organoleptic test (color, aroma and overall appearance}. The results showed that ultrasonication time significantly affected the tap density, water absorption, cooking time, texture, redness (a*), yellowness (b*), and water content. The treatment of iron fortification had a significant effect on color (lightness (L*), redness (a*) yellowness (b*), water absorption, color and overall appearance. The interaction of the two treatment factors significantly affected yellowness (b*). The best treatment in this study was the A2B2 treatment (10 minutes, 60 ppm) with organoleptic test values (3.16 for color, 2.60 for aroma and 3.25 for overall appearance), the physical characteristics were 0.80 g/mL for tap density, 211.99% for water absorption, 14.34 minutes for cooking time, 77.58% for lightness (L*), 1.20% for redness (a*), 4.29% for yellowness (b*), 19.90 gf for texture, 13.31% for moisture content. The iron content obtained was equal to 15 ppm or equivalent to 15 mg.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001731	T93110	T931102023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T931102023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xvii, 49 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.107

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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