OPTIMASI KONSENTRASI PROTEIN RAGI UNTUK PENINGKATAN MUTU BERAS ANALOG JAGUNG MELALUI EKSTRUSI
Keywords:
beras analog, jagung, ekstruksi, protein ragi, fisikokimia, sensorisAbstract
Beras jagung memiliki potensi sebagai alternatif pangan kaya karbohidrat, namun teksturnya yang keras dan kurang elastis menjadi tantangan. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan protein ragi (Saccharomyces cerevisiae) pada konsentrasi 0%, 5%, 10%, dan 15% terhadap karakteristik fisikokimia dan sensoris beras analog berbasis jagung yang diproduksi menggunakan Single Screw Extruder. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan analisis ANOVA dan uji lanjut Duncan (DMRT) pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan protein ragi secara signifikan meningkatkan kadar protein (dari 7,23% pada kontrol menjadi 15,97% pada perlakuan 15% protein ragi) dan kadar abu, namun menurunkan kadar karbohidrat akibat efek pengenceran. Kadar air dan lemak menunjukkan variasi yang relevan namun tidak selalu signifikan secara statistik. Secara organoleptik, konsentrasi protein ragi berpengaruh signifikan terhadap warna dan aroma beras analog (cenderung menurun pada konsentrasi tinggi karena reaksi Maillard), serta tekstur nasi (meningkat pada konsentrasi 5% dan 15%). Atribut rasa nasi tidak menunjukkan perbedaan signifikan antar perlakuan. Perlakuan 10% protein ragi (P2) ditemukan sebagai formulasi optimal, menghasilkan kadar protein yang relatif tinggi (10,71%) dengan karakteristik fisik dan sensoris yang masih dapat diterima, menunjukkan keseimbangan antara peningkatan gizi dan kualitas produk. Penelitian ini berkontribusi pada pengembangan beras analog jagung yang lebih bergizi dan berdaya terima tinggi sebagai upaya diversifikasi pangan.
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