Pramesthi, Azzahra Nur Shifa (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK NASI UDUK INSTAN (KAJIAN VARIETAS BERAS DAN WAKTU PENGUKUSAN). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Instant uduk rice is a quick-cooking uduk rice that is prepared in 3-5 minutes and is characterized by rice grains that are made porous (hollow) to accelerate the hot water that enters it when rehydrated. Differences in rice varieties are known to affect the physicochemical properties of instant rice. The rice varieties used in this study were IR 42, IR 64, and Sintanur. In addition, the length of the gelatinization process during steaming is also known to play a major role in the process of making instant uduk rice. The steaming time used in this study was 20 minutes, 30 minutes, and 40 minutes. The purpose of this study was to determine the effect of differences in rice varieties and steaming time on the physicochemical and organoleptic characteristics of instant uduk rice. The research method used a Completely Randomized Design (CRD) factorial pattern of 2 factors with 2 replications. Factor I is the rice variety (IR 42, IR 64, and Sintanur) and factor II is the steaming time (20, 30, 40 minutes). The data obtained were analyzed using ANOVA (Analysis of Variance) at the 5% level. If there is a significant difference, further testing is carried out with DMRT (Duncan Multiple Range Test) at the 5% level. The results of the study showed that the best treatment was instant uduk rice with Sintanur rice variety with a steaming time of 40 minutes which produced a water content of 9.32%, starch content of 57.34%, amylose content of 16.08%, amylopectin content of 41.27%, fat content of 3.59%, protein content of 6.93%, rehydration power of 102.11%, rehydration time of 259.06 seconds, kamba density of 0.36g/mL, yield of 93.56%, texture score of 4.28, taste score of 3.92, aroma score of 3.64, color score of 2.56.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Azzahra Nur Shifa Pramesthi | ||||||||
| Date Deposited: | 30 Jan 2025 08:05 | ||||||||
| Last Modified: | 30 Jan 2025 08:05 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34449 |
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