<![CDATA[ABSTRACT This research was conducted to determine the effect of flour types on the characteristics of analog rice. This study uses a completely randomized design method (CRD) with a single factor types of flour (cassava flour, modified cassava flour, breadfruit, and modified breadfruit flour. The results showed that types of flour gave a very significant different effect on color index (oHue, L*, a*, and b*), and general reception, but gave no significant effect on bulk density and weight of 1000 grains. Keywords: Analog Rice, Breadfruit Flour, Cassava Flour, Modified Cassava Flour, Modified Breadfruit Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jenis tepung terhadap karakteristik beras analog. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan faktor tunggal jenis tepung (tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi). Hasil penelitian menunjukkan bahwa penambahan tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi memberikan pengaruh berbeda sangat nyata indeks warna (oHue, L*, a*, dan b*) dan penerimaan umum, tetapi memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan berat 1000 butir. Kata kunci : Beras Analog, Tepung Sukun, Tepung Sukun Modifikasi, Tepung Ubi Kayu, Tepung Ubi Kayu Modifikasi.]]>
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