Karakteristik Fisik dan Sensori Rice Crackers Berbahan Dasar Beras Inpago Protani dengan Variasi Tepung MOCAF dan Lama Pengukusan
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Abstract
Beras merupakan sumber pangan utama masyarakat Indonesia, namun kandungan proteinnya relatif rendah sehingga diperlukan pengembangan produk olahan yang memiliki nilai gizi lebih baik. Salah satu upaya yang dapat dilakukan adalah pemanfaatan beras varietas Inpago Protani yang memiliki kandungan protein lebih tinggi melalui pengolahan menjadi rice crackers. Namun, hingga saat ini penelitian mengenai pengaruh penambahan modified cassava flour (mocaf) dan variasi lama pengukusan terhadap karakteristik fisikokimia dan sensori rice crackers berbasis beras Inpago Protani masih terbatas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan mocaf dan lama pengukusan terhadap karakteristik fisikokimia dan sensori rice crackers berbasis beras Inpago Protani. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu penambahan mocaf (15%, 30%, dan 45%) dan lama pengukusan (30, 60, dan 90 menit). Parameter yang diamati meliputi karakteristik fisik (daya kembang dan daya patah), karakteristik kimia (analisis proksimat), dan karakteristik sensori (warna, tekstur, rasa, dan tingkat kesukaan). Data dianalisis menggunakan ANOVA dan uji lanjut DMRT pada taraf kepercayaan 95%, sedangkan data sensori dianalisis menggunakan uji Friedman. Hasil penelitian menunjukkan bahwa lama pengukusan berpengaruh nyata terhadap daya kembang, sedangkan penambahan mocaf dan lama pengukusan tidak berpengaruh nyata terhadap daya patah. Penelitian ini memberikan informasi ilmiah untuk mendukung pengembangan diversifikasi produk olahan beras berbasis bahan lokal.
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How to Cite
Mustaufik, M., Ayuningtyas, L. P., & Cahyani, G. S. (2026). Karakteristik Fisik dan Sensori Rice Crackers Berbahan Dasar Beras Inpago Protani dengan Variasi Tepung MOCAF dan Lama Pengukusan. Agroteknika, 9(3), 641-655. https://doi.org/10.55043/agroteknika.v9i3.597
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