THE NUTRITIONAL AND SENSORY QUALITY OF SAGO-BASED ARTIFICIAL RICE
By
Pratiwi Andayani 11305031
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143
Indonesia
August 2017
Revision after the Thesis Defense on 18th July 2017
Pratiwi Andayani STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Pratiwi Andayani
_____________________________________________
Student Date
Approved by:
Mutiara Pratiwi, S.Tp, M.Si
_____________________________________________
Thesis Advisor Date
Prof. Dr. Ir. Bambang Hariyanto, MS
_____________________________________________
Thesis Co-Advisor Date
Dr. Dipl. –Ing Samuel P. Kusumocahyo
_____________________________________________
Dean Date
Pratiwi Andayani ABSTRACT
EFFECT OF THE ADDITION OF RESISTANT STARCH TYPE 3 (RS 3) FROM BANANA (Musa paradisiaca) AND ISOLATED SOY PROTEIN ON
THE NUTRITIONAL AND SENSORY QUALITY OF SAGO-BASED ARTIFICIAL RICE
By
Pratiwi Andayani
Mutiara Pratiwi, S.Tp, M.Si , Advisor Prof. Dr. Ir. Bambang Hariyanto, MS, Co-Advisor
SWISS GERMAN UNIVERSITY
Recently, Pusat Teknologi Agroindustri BPPT was doing a research on sago based- artificial rice with the addition of red bean. However, this product still needs to be improves in terms of the nutritional and sensory properties. The addition of RS3 from kepok banana starch and isolated soy protein (ISP) were expected to lowering the carbohydrate digestibility while increase the protein content and improve the sensory properties of the artificial rice.
This research consists of several steps: (1) Extraction and characterization of banana starch, (2) Starch modification and characterization, (3) Production and analysis of artificial rice. The chosen modified starch was the one that modified through the 3 cycles of autoclaving-cooling. The ratio of RS3 and ISP that were added to the formulation of artificial rice were 0:0, 10:10, 10:15, 20:10 and 20:15. The best formula was achieved by the artificial rice F4 (20:10) as it has the lowest starch digestibility (49.11%) and the highest score of overall acceptance. The artificial rice F4 also contains 7.47% of water, 0.92% of ash, 0.21% of fat, 9.78% of protein and 81.37% of carbohydrate.
Keywords: extrusion, artificial rice, starch digestibility, sago, kepok banana starch, resistant starch, isolated soy protein
Pratiwi Andayani
© Copyright 2017 by Pratiwi Andayani
All rights reserved
Pratiwi Andayani DEDICATION
I dedicate this works to whom that is concerned with the Indonesia’s and world’s food security,
Let’s feed this hungry world!
Pratiwi Andayani ACKNOWLEDGEMENTS
First and foremost, I have to thank Allah SWT for the guidance and love all the way until I could finish this thesis work. I wish thanks to my father Aries P. Gunawan, my mother Nila Pawestri, my brother Pradipto Andoyo and my grandpa Soemartjoko for their endless support, understanding and prayers during my thesis work.
I would also wish to dedicate my sincere gratitude to Mrs Mutiara Pratiwi, S.Tp, M.Si as my advisor, for her guidance, support and patience through my thesis work. Prof.
Dr. Ir. Bambang Hariyanto MS, as co-advisor for the opportunity that has been given to me to doing my research at LAPTIAB BPPT and also for the advantageous knowledge. All LAPTIAB staffs and crew (Mr. Alit, Mr. Ade, Mrs. Nila, Endang, Mrs. Hindun and Mbak Tami) for their help and also for the laugh that we share during my thesis work in LAPTIAB.
Thank you to all my friends from Life Science batch 2013 for being great, fun and supportive friends through all these years. Christina Dewita Annelies, Ruth Evellyn, Nadia Amanda, Chita Sakina P., Grace, Brenna Elvina, Felicia Rustandi, Bobby Harfin M. and Florence Ignatia for their support and precious friendships, and for brightening up my days during my study in Swiss German University, for they were the reasons behind my wonderful University life. A special thanks to my banana team (Bobby, Steven, Eve, Regina, Lisa and Bill plus Farina and Adeline) for the teamwork, laugh and time we spend together during the thesis period. And last but not least, my beloved friend, Lela Karina Saraswati and Golden Ohana for always being there when I need them.
Appreciation cannot be fully expressed to all the people mentioned above and I would like to thank them once more for all their support and hard work. In the end, I realize that this thesis work is far for perfection; therefore I apologize for any mistakes on it.
But I hope this work would help the people who read this to get more knowledge.
Pratiwi Andayani TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 10
LIST OF TABLES ... 11
LIST OF APPENDIX ... 12
CHAPTER 1 - INTRODUCTION ... 13
1.1 Background ... 13
1.2 Research Problem ... 14
1.3 Research Objectives ... 15
1.4 Significance of Study ... 15
1.5 Research Questions ... 15
1.6 Hypothesis ... 15
CHAPTER 2 - LITERATURE REVIEW ... 16
2.1 Artificial Rice ... 16
2.2 Sago ... 16
2.2.1 General Description of Sago ... 16
2.2.2 Sago in Artificial Rice ... 17
2.3 Red Bean... 19
2.4 Extrusion ... 20
2.5 Resistant Starch ... 21
2.5.1 Type of Resistant Starch ... 21
2.5.2 Modification of Resistant Starch ... 23
2.6 Kepok Banana... 24
2.7 Isolated Soy Protein (ISP) ... 26
CHAPTER 3 – RESEARCH METHODS ... 27
Pratiwi Andayani
3.2 Materials and Equipment ... 27
3.3 Preliminary Research ... 28
3.4 Design of Experiment ... 28
3.5 Experimental Procedure ... 30
3.5.1 Banana Starch Extraction ... 30
3.5.2 Modification of Banana Starch ... 31
3.5.2.1 Autoclaving-Cooling ... 31
3.5.2.2 Debranching ... 32
3.5.3 Formulation and Production of Artificial Rice ... 32
3.5.4 Cooking Method of Artificial Rice ... 34
3.6 Analytical Procedure ... 34
3.6.1 Proximate Analysis ... 34
3.6.1.1 Moisture Content (AOAC 925.102012) ... 34
3.6.1.2 Ash Content (AOAC 923.031012) ... 34
3.6.1.3 Protein Content (AOAC 920.872012) ... 35
3.6.1.4 Fat Content (AOAC 920.852012) ... 36
3.6.1.5 Carbohydrate Content (By Difference) ... 36
3.6.2 Crude Fiber Content (SNI 01-2891-1992) ... 36
3.6.3 In Vitro Starch Digestibility (Muchtadi, 2002) ... 37
3.6.4 Amylose Content (IRRI 1978) ... 38
3.6.5 Pasting Profile ... 39
3.6.6 Bulk Density ... 39
3.6.7 Color Analysis ... 39
3.6.8 Texture Profile Analysis ... 40
3.6.9 Sensory Analysis ... 40
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 41
4.1 Extraction and Characterization of White Kepok Banana Starch ... 41
4.1.1 Extraction of Banana Starch ... 41
4.1.2 Characteristic of Banana Starch ... 41
4.2 The Effect of Modification on Banana Starch Characteristics ... 42
4.2.3.1 Starch Digestibility and Amylose Content ... 42
4.2.3.2 Pasting Profile ... 45
4.3 Production and Analysis of Artificial Rice ... 48
4.3.1 Production of Artificial Rice ... 48
Pratiwi Andayani
4.3.2.1 Proximate Analysis ... 50
4.3.2.2 Crude Fiber ... 52
4.3.2.3 Starch Digestibility ... 53
4.3.2.4 Amylose Content ... 54
4.3.3 Physical Analysis of Artificial Rice ... 55
4.3.3.1 Bulk Density... 55
4.3.3.2 Color Analysis ... 56
4.3.3.3 Texture Profile Analysis ... 57
4.3.4 Sensory Analysis ... 59
