• Tidak ada hasil yang ditemukan

Adawiyah Dede R, Waysima. 2009. Evaluasi Sensori Panduan Praktikum. Bogor : Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor.

Anonim. 2008. Ketersediaan benih padi di Sulawesi Selatan. Kompas, 15 September 2008. Di dalam : Djamaluddin. 2009. Sulsel surplus beras 2 (dua) juta ton. Sulawesi Selatan.

Anonim, 2009. Meningkatkan Ketahanan Pangan Nasional. http://www2.ilmci.com/?p=265. [11 Maret 2011]

Anonim. 2011. NTB merupakan lumbung beras nasional. www.sumbawa baratkab.go.id [08 Mei 2011]

Arkanti LW. 2007. Karakterisasi Sifat Fisiko-Kimia dan Sensori Beras Pandan Wangi, Mornen, dan BTN [Skripsi]. Bogor : Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor. Atman. 2007. Varietas unggul baru padi sawah batang lembang : deskripsi dan teknologi budidaya. J

Ilmiah Tambua 6 (2) : 153-162. Balai Pengkajian Teknologi Pertanian Sumatra Barat.

Barber S. 1978. In: Houston DF (ed) 1978. Rice: Chemistry and technology. The America Association of Cereal Chemists, Inc., USA : 215–263.

Beirger JF. 1987. Food acceptance and cultural change : some historical experiences. In : Solms J, Booth DA Pangborn RM, O Raunhardt. Food Acceptance and Nutrition. San Diego : Academic Press Inc.

[BBPT Padi] Balai Besar Penelitian Tanaman Padi. 2009. Varietas ciherang makin mendominasi. Warta Penelitian dan Pengembangan Pertanian vol 31 (6) : 11-13.

Sutisna Entis, Rauf Abdul Wahid.2011. Inovasi padi gogo upaya pemberdayaan petani papua barat. Badan Litabang Pertanian, BPTP Papua Barat. Edisi Khusus Penas XIII, 21 Juni 2011

Buttery RG, Ling LC, Juliano BO. 1982. 2-Acetyl-1-pyrroline: an important aroma component of cooked rice. Chemical Industries 23 : 958-959.

Champagne ET, Bett KL, Vinyard BT, Wedd BD, McClung AM, Barton FE, Lyon BG, Moldenhauer K, Linscombe S, Kohlwey D. 1997. Effects of drying conditions, final moisture content and degree of milling on rice flavor. Cereal Chemistry 74 : 566–570.

Champagne ET, Marshall WE, Goynes WR. 1990. Effects of degree of milling and lipid removal on starch gelatinization in the brown rice kernel. Cereal Chemistry 67: 570–574.

Champagne ET. 2008. Rice Aroma and Flavor : A Literature Riview. Cereal Chemistry 85(4):445-454. (www.redOrbit.com)

Champagne ET, Bett-Garber KL, Thomson JL, Shih FF, Lea J, and Daigle K. 2008. Impact of presoaking on the flavor of cooked rice. Cereal Chem.: in press.

Darmasetiawan G. 2004. Kualitas Citarasa Beras Cepat Saji dari Beras Aromatik [skripsi]. Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian, IPB, Bogor.

Del Mundo AM, Juliano BO. 1981. Consumer preference and properties of raw and cooked milled rice. J. Texture Stud. 12:107-120.

[DEPTAN] Departemen Pertanian. 2006. Prospek dan arah pengembangan agribisnis padi. http://www.litbang.deptan.go.id/special/publikasi/doc_tanamanpangan/padi/padi-bagian-b.pdf. [12 Juli 2011]

[DEPTAN] Departemen Pertanian. 2003. Laporan Akhir Pemetaan Produktivitas dan Stabilitas Komoditas Pertanian Propinsi Sumatera Barat. Biro Perencanaan dan Keuangan Sekretariat Jendral Departemen Pertanian Jakarta : 80.

68

Dinas Tanaman Pangan dan Hortikultura Kabupaten Merauke. 2003. Laporan tahunan produksi tanaman pangan kabupaten Merauke. Papua

Dipertahorti. 2005. Bahan diskusi Dinas pertanian Tanaman Pangan dan Hortikultura Sumatera Barat. Balai Besar Penelitian Tanaman Padi Sumatra Barat.

Djamaluddin. 2009. Sulsel surplus beras 2 (dua) juta ton. http://djamaluddin17dd. Wordpress.com/2009/04/16/sulsel-surplus-beras-2-dua-juta-ton-2009/ (13 Februari 2011) Drake MA, Civille GV. 2003. Flavor Lexicons. Comprehensive Reviews in Food Science and Food

Safety 2 : 33-40.

[FAO] Food and Agriculture Organization. 2004. Rice and human nutrition. Rome, Italy : International Year of Rice 2004.

Food and Agriculture Policy Research Center. 1997. Science of the Rice Plant Genetics (Volume Three). In : Matsuo, Takane, Futsuhara Yuzo, Kikuchi Fumio, Yamaguchi, Hikoyuki (eds). Tokyo : The Japanese Ministry of Agriculture, Foresty and Fisheries, pp 440-443.

Hadi Setia, Budiarti Tati, Haryadi. 2005. Studi komersialisasi benih padi sawah varietas unggul. Bul Agron 33 (1) : 12-18.

Han Liang Fu, Xu Yan. 2011. Identification of low molecular weight peptides in Chinese rice wine (huang jiu) by UPLC-ESI-MS/MS. J Inst Brew 117(2) : 238–250.

Haryadi. 2008. Teknologi Pengolahan Beras. Yogyakarta : Gajah Mada University Press.

Juliano B.O. 1984. Rice starch. In : R.L.Whistler, J.N.BeMiller, and E.F.Paschall (eds). 1984. Starch: Chemistry and Technology Second Edition. Toronto : Academic, Inc.

Limpawattana M, Shewfelt RL. 2010, Flavor Lexicon for Sensory Descriptive Profilling of Different Rice Types. J Food Sci 15 (4) : 199-205.

Litbang Departemen Pertanian, 2007. Ketahanan Pangan Nasional dan Produksi Beras Indonesia. Jakarta.

LPTP Koya Barat. 2000. Teknologi budidaya padi spesifik lokasi. Sentani, Jayapura : Loka Pengkajian Teknologi Pertanian Koya Barat.

Lundahl David. 2007. Sensory and cognitive aspects of food preference. InfoSense Inc. Associate Professor Food Science & Technology Oregon State University. United States of America : Charlotte.

Meilgaard Morten; Civille Gail Vance; Carr Thomas B. 1999. Sensory Evaluation Techniques 3rd Edition. New York : CRC Press. 387 p.

Meullenet Jean Francois C, Sitakalin C, Marks BP. 1999. Predicting of rice texture by spectral stress strain analysis : a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. Journal of Texturz Studies 30 : 435-450.

Moskowitz H (ed).1988. Applied Sensory Analysis of Food vol I and II. CRC Press. Boca Raton. Munoz AM, Civille GV. 1998. Universal, product, and attribute specific scaling and the development

of common lexicons in descriptive analysis. J Sens Stud 13:57-76.

Nurkhomisah. 2003. Mempelajari preferensi konsumen terhadap flavor tauco [skripsi]. Bogor : Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor.

Okabe M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Studies 10 :131-152.

Piggott JR, Simpson SJ, Williams SAR. 1998. Sensory analysis. Int J Food Sci Technol 33:7-18. [PUSLITBANGTAN] Pusat Penelitian dan Pengembangan Tanaman Pangan. 2007. Deskripsi padi

varietas ciherang. http://pangan.litbang.deptan.go.id. [16 Agustus 2011]

. 2007. Deskripsi padi varietas ciliwung. http://pangan.litbang.deptan.go.id. [16 Agustus 2011]

69

. 2007. Deskripsi padi varietas cisokan. http://pangan.litbang.deptan.go.id. [16 Agustus 2011] . 2007. Deskripsi padi varietas membramo. http://pangan.litbang.deptan.go.id. [16 Agustus 2011]

. 1993.Deskripsi varietas unggul padi. Bogor, Jawa Barat. . 2005. Padi unggul spesifik daerah. Bogor, Jawa Barat, pp 4-5.

. 2010. Varietas unggul. http://www.litbang.deptan.go.id/varietas. [16 Aguatus 2011]

Rohman, A. M. 1997. Evaluasi Sifat Fisiko-Kimia Pati Beras Ketan Hitam, beras Ketan Putih, Beras Cianjur, dan Beras IR 36 [Skripsi]. Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian, IPB, Bogor.

Rouw Aser. 2008. Analisis dampak kerahaman curah hujan terhadap kinerja produksi padi sawah (studi kasus di Kabupaten Merauke, Papua. Jurnal Pengkajian dan Pengembangan Teknologi Pertanian 11 (2) : 145-154.

Rozakurniati. 2010. Varietas padi tahan wereng coklat. Sinar Tani edisi 27 Oktober-2 November 2010. Balai Besar Penelitian Sukamandi.

Ruskandar, Ade. 2009. Varietas ciherang makin mendominasi. Warta Penelitian dan Pengembangan Pertanian 31 (6) : 11-13. Balai Besar Penelitian Tanaman Padi.

Saikusa, T., Horino, T. and Mori, Y., 1994. Distribution of free amino acids in the rice kernel and kernel fractions and the effect of water soaking on the distribution. Journal of Agriculture and Food Chemistry 42:1122–1125.

Sartono Bagus, Affendi Farid M, Syafitri Utami Dyah, Sumertajaya I Made, Angraeni Yenni. 2003. Modul Teori Analisis Peubah Ganda. Bogor : Departemen Ilmu Statistik, Institut Pertanian Bogor.

Septiani Lia. 2011. Profil Sensori Deskriptif Kecap Manis Komersial Indonesia [skripsi]. Bogor : Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor.

Setyaningsih Dwi; Apriyantono Anton; Sari Maya Puspita. 2010. Analisis Sensori untuk IndustriPangan dan Agro. Bogor : IPB Press.

Siregar, Hadrian. 1981. Budidaya Tanaman Padi di Indonesia. PT Sastra Hudaya.

Sphepherd, R. Dan P.Sparks. 1994. Modelling food choice. In : MacFie, H.J.H. dan D.M.H. Thomson (eds.). Measurement of Food Preference. Blackie Academic and Profesional, Glasgow, pp 202-223.

Stone H. 1992. Quantitative descriptive analysis. In: Hootman RC, editor. ASTM Manual Series MNL 13 Manual on Descriptive Analysis Testing for Sensory Evaluation. West Conshohocken, Pa.: Am. Soc. Testing and Materials. p 15-21.

Stone H, Sidel Joel L. 2004. Sensory Evaluation Practices Third Edition. Redwood City, California, USA : Elsevier Academic Press.

Subarna, Suroso, S Budijanto, Sutrisno. 2005. Pengembangan Metode Menanak Optimum untuk Beras Varietas Sintanur, IR 64 dan Ciherang. Bogor : Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor.

Sugiyama S. Konishi M. Terasaki D. Hatae K, Shimada A. 1995. Determination of the chemical components and distribution in the milled rice kernel. Nippon Shokuhin Kagaku Kogaku Kaishi 42 (6) : 401–409 Dalam Tran Thi Uyen, Suzuki Keitaro, Okadome Hiroshi, Homma Seiichi, Ohtsubo. 2004. Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system. J Food Chemistry 88 (4) : 557-566.

Suprihatno Bambang, Daradjat Aan A. 2009. Kemajuan dan Ketersediaan Varietas Unggul Padi. Sukamandi, Jawa Barat : Balai Besar Penelitian Tanaman Padi.

70

Susanto U, Daradjat AA, Suprihatno B. 2003. Perkembangan pemuliaan padi sawah di Indonesia. J Litbang Pertanian 22 (3) : 125-131. Jawa Barat :Balai Peneitian Tanaman Padi, Sukamandi. Sutisna Entis, Rauf Abdul Wahid. 2011. Inovasi padi gogo, upaya pemberdayaan petani papua barat.

Edisi Khusus Penas XIII, BPTP Papua Barat.

Suwansri S, Meullenet JF, Hankins JA, Griffin K. 2002. Preference mapping of domestic/imported jasmine rice for U.S.-Asian consumers. J of Food Science 67 (6) : 2420-2431.

Tajima M. Horino T. Maeda M. and Rok Son J. 1992. Maltooligosaccharides extracted from outer-layer of rice grain. Nippon Shokuhin Kogyo Gakkaishi 39 (10) : 857–861.

Tran Thi Uyen, Suzuki Keitaro, Okadome Hiroshi, Homma Seiichi, Ohtsubo. 2004. Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system. J Food Chemistry 88 (4) : 557-566.

USDA. 2001. USDA national nutrient database for standard reference, release 17. http://www.nal.usda.gov/fnic/foodcomp/Data/SR17/wtrank/sr17a307.pdf [14 September 2011] Watts BM. GL Ylimaki, LE Jeffrey, LG Elias. 1989. Basic Sensory Methods for Food Evaluation.

Ottawa : Internal Research Centre.

Weaver Michelle, Brittin Helen C. 2001. Food preference of men and women by sensory evaluation versus questionaaire. Family and Consumer Research Journal 29 (3) : 288-301.

Widyantoro, Suprapto, Firdausil, M. Sabki, Martono, Suranto, M.M. Amin dan Ismail. 2004. Pemuliaan Padi Partisipatif dan Uji Multilokasi Galur-galur Harapan Padi Gogo, Padi Sawah dan Padi Rawa. Laporan Akhir. Balai Pengkajian Teknologi Pertanian Lampung.

Winarno FG. 1992. Kimia Pangan dan Gizi. Jakarta : PT Gramedia Pustaka Utama.

Yau, N. J. N. and Liu, T. T. 1999. Instrumental and sensory analysis of volatile aroma of cooked rice. J. Sens. Stud. 14 : 209- 233.

Zaini, Z., Diah W.S., dan M. Syam. 2004. Pengelolaan Tanaman Terpadu Padi Sawah. Meningkatkan Hasil dan Pendapatan, Menjaga Kelestarian Lingkungan.Petunjuk Lapang. BP2TP, BPTP Sumut, BPTP Nusa Tenggara Barat.Balitpa, International Rice Research Institute.

Zen S, H Bahar, Dasmal, Taufik, Maizir. 2000. Pengkajian varietas/galur padi sawah spesifik selera konsumen Sumatera Barat. Laporan Akhir Kegiatan pengkajian BPTP Sukarami tahun 2000 : 34-39.

Zen S. 2007. Penyebaran varietas unggul dan produktivitas padi sawah di Propinsi Sumatera Barat. Jurnal Ilmiah Tambua 6 (1) : 72-78

Zeng Zhi, Zhang Han, Zhang Tao, Chen Jie Yu. 2008. Flavor volatiles in three rice cultivars with low level of digestible protein during cooking. Cereal Chem. 85(5) : 689–695.

Zeng Zhi, Zhang Han, Chen Jie Yu, Zhang Tao, Matsunaga Ryuji. 2008. Flavor volatiles of rice during cooking analyzed by modified headspace SPME/GC-MS. Cereal Chem. 85 (2) : 140– 145.

STUDI PREFERENSI VARIETAS UNGGUL BERAS PADA

KONSUMEN DARI BEBERAPA WILAYAH YANG MEWAKILI

KONSUMEN BERAS INDONESIA

SKRIPSI

MUNYATUL ISLAMIAH

F24070100

FAKULTAS TEKNOLOGI PERTANIAN

INSTITUT PERTANIAN BOGOR

BOGOR

2011

PREFERENCE STUDY OF HIGH YIELDING VARIETIES OF RICE ON SOME

Dokumen terkait