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Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.

AbstrakLipid terstruktur dengan medium chain fatty acid (MCFA) pada posisi luar dan polyunsaturated fatty acid (PUFA) pada posisi sn-2 memiliki nilai gizi dan absorbsi yang sangat baik. Dalam penelitian ini lipid terstruktur disintesis secara langsung melalui asidolisis enzimatis antara minyak ikan dan asam laurat. Reaksi dikatalisis oleh lipase dedak padi. Tujuan penelitian ini adalah mempelajari perilaku dari reaksi asidolisis enzimatik minyak ikan tuna dan asam laurat, dengan kajian pengaruh biokatalis lipase dedak padi terhadap hasil asidolisis. Target yang ingin dicapai berupa data-data teknis laboratorium untuk perancangan, scale-up dan pengoperasian proses yang meliputi kinetika reaksi, studi produktifitas asam lemak, kondisi operasi yang optimum dan analisa tekno-ekonomi. Hasil penelitian menunjukkan bahwa konsentrasi lipase dan suhu reaksi optimum berturut-turut 10% dan 50 o C. Rasio mol optimum minyak ikan dan asam laurat adalah 1:10, dihasilkan inkorporasi asam laurat mencapai 62,8 mol%. Pada waktu inkubasi 12 jam, trigliserida menurun seiring dengan meningkatnya waktu inkubasi, sedangkan digliserida meningkat seiring dengan meningkatnya waktu inkubasi. Pada suhu reaksi di atas 50 o C, trigliserida menurun seiring dengan meningkatnya suhu reaksi. Metode interesterifikasi ini cukup efektif untuk mensintesis lipid terstruktur spesifik. Lipase dapat digunakan dengan baik untuk sintesa Lipid Terstruktur dari minyak ikan tuna dengan asam laurat. Kondisi optimum reaksi adalah pada suhu 50 o C, konsentrasi lipase 10%, perbandingan ratio substrat (Minyak ikan tuna : asam laurat) 1:10 selama 12 jam. Profil gliserida dari hasil asidolisis enzimatis adalah 78,1 % trigliserida, 32,2 % digliserida dan 11,9% monogliserida Kata kunci: Lipid, lipase, dedak padi, minyak ikan tuna Abstract Lipase Rice Bran Biocatalystator For Asidolysis Process Tuna Oil And Lauric AcidLipid structured with medium chain fatty acids (MCFA) in the outer position and polyunsaturated fatty acid (PUFA) in sn-2 position has excellent nutritional value and absorption. In this study structured lipids were synthesized directly through enzymatic acididisation between fish oil and lauric acid. The reaction was catalyzed by a specific lipase of 1.3 from the tertiary carotid rugose. The aim of this study was to study the behavior of enzymatic acidic reactions of tuna and lauric acid oils, with the study of the effect of rice bran biocatalyst on acidic acid yield. The targets to be achieved are technical laboratory data for design, scale-up and operation of processes including reaction kinetics, fatty acid productivity studies, optimum operating conditions and techno-economic analysis. The results showed that the optimum lipase concentrate and temperature of the reaction were 10% and 50 o C, respectively. The mole ratio of fish oil and lauric acid was 1:10 in which the incorporation of lauric acid was 62,80% (mol). Incubation time, 12 h, triglyceride decreased with an increase in incubation time. In contrast, the diglyceride increased with an increas...

Bioedisel merupakan bahan bakar alternatif yang menjanjikan yang dapat diperoleh dari minyak nabati maupun lemak hewani melalui reaksi transesterifikasi dengan alkohol. Minyak nabati mempunyai potensi yang cukup besar untuk bahan bakar alternatif mesin diesel dengan dilakukan reaksi transesterifikasi. Penelitian ini dilakukan untuk mengetahui pengaruh suhu (550C dan 650C), konsentrasi katalis (3% dan 5%) dan %berat metanol (30% dan 50%) terhadap yield metil ester yang dihasilkan dan dilakukan optimasi proses dengan variasi variabel suhu transesterifikasi untuk menentukan besar yield biodiesel minyak kelapa sawit. Dari penelitian didapatkan suhu transesterifikasi optimum adalah 600C dengan yield sebesar 89,98% untuk konsentrasi katalis 3% dan 50% berat metanol. Biodiesel yang didapatkan memiliki densitas sebesar 838 kg/m3 (standar Pertamina815-860 kg/m3), viskositas sebesar 4,01 mm2/sec (standar Pertamina 2,0 – 4,5 mm2/sec), bilangan asam sebesar 0,45 mgKOH/gr (standar Pertamina maks 0,6), flash point sebesar 630C (standar Pertamina min 520C) dan angka setana sebesar 48,45 (standar Pertamina min 48). Serta pengaplikasian biodiesel dengan uji kebisingan biodiesel (B30) minyak kelapa sawit pada mesin fogging sebesar 79,9 dB dan pada kebisingan solar pada mesin fogging sebesar 81,6 dB.

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.