BERAS TIRUAN BERBASIS UBI KAYU

Fitrah Adelina, Teti Estiasih, Tri Dewanti Widyaningsih,, Harijono Harijono

Abstract


ABSTRAK

Ubi kayu merupakan komoditas pangan lokal yang banyak dibudidayakan di Indonesia. Kandungan pati yang tinggi memungkinkan untuk menjadikan ubi kayu sebagai pangan sumber karbohidrat alternatif pengganti beras atau disebut juga beras tiruan. Kajian pustaka ini membahas potensi ubi kayu sebagai bahan baku pembuatan beras tiruan serta mengetahui karakteristik fisik, kimia, sensori beras tiruan berbasis ubi kayu. Ubi kayu baik dalam bentuk segar, tepung (fermentasi/non fermentasi) maupun tepung komposit dapat digunakan sebagai bahan baku pembuatan beras tiruan. Metode yang sering digunakan yaitu metode granulasi dan ekstrusi. Berbagai hasil penelitian menunjukkan beras tiruan berbasis ubi kayu dengan formula terbaik memiliki kadar karbohidrat 71.94-95.9%, mendekati nilai karbohidrat dari beras padi. Kadar serat kasar, protein, lemak, dan daya cerna pati berturut-turut yaitu 4.43-7.71%, 0.81- 6.86%, 0.19-3.51%, dan 62.4%. Para peneliti pun berhasil membuat beras tiruandengan bentuk menyerupai beras padi, dengan warna kecokelatan hingga putih, memiliki rasa dan aroma ubi kayu yang khas. Hingga saat ini, belum ada standar mutu yang menjadi acuan dalam pembuatan beras tiruan. Pemilihan bahan baku, formulasi dan metode pengolahan yang tepat diperlukan agar dapat menghasilkan beras tiruan dengan karakteristik yang baik. 

 

ABSTRACT

Cassava is a local food commodity that is widely cultivated in Indonesia. High starch content of cassava makes cassava as an alternative source of carbohydrate substitute for rice or called artificial rice. This literature review discusses the potential of cassava as raw material for making artificial rice and the physical, chemical and sensory characteristics of artificial rice based on cassava. Various studies have shown that fresh cassava, cassava flour and composite flour has the potential to serve as a raw material for making artificial rice. Granulation and extrution technology are commonly used in the manufacture of artificial rice. Some of the results showed that carbohydrate content of artificial rice cassava ranged 71,94-95.9%, close to the value of truth rice. Crude fiber content, protein, fat, starch digestibility ranged from
4.43-7.71%, 0.81-6.86%, 0.19-3.51% dan 62.4% respectively. The researchers also succedeed in making artificial rice with similar shape of rice grains, with a brown to white color, having a distinctive taste and aroma of cassava. Until now, there is no quality standard that is used in making artificial rice. The selection of raw materials, formulations and appropriate processing methods is required to produce artificial rice with good characteristics.


Keywords


Ubi kayu; Tepung; Beras tiruan; Fisikokimia; Sensori

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References


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DOI: http://dx.doi.org/10.21776/ub.jtp.2019.020.01.2

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