PENINGKATAN PROTEIN TEPUNG BERAS MELALUI PROSES ENZIMATIS DANPENGE NGANSEMPROT

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2012
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/28775/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11838
• Institution: Universitas Gadjah Mada

The purpose of this research is to produce HPRF of dry and wet milled rice flour through enzymatic process by a-amylase and spray-drying. The steps of research include determination of the concentration of rice flour suspension, determination of the enzyme concentration, producing slurry, and spray-drying. The result show that enzymatic process of dry and wet milled rice flour required concentration of suspension 10% and 20% respectively with the addition of amylase 0,1% (v/v). Enzymatic process takes 45 minutes to achieved DE 30% :t 2%. Theyield of powder produced from dry and wet milled rice flour based on raw material are 7,77% and 11,6%, with protein content 37,35% and 22,18% respectively. The conclusion is the production of HPRF through the stages of dry-milling wasbetter than wet-milling rice flour in term of both technical as well as result obtained