-, Salsabilah (2019) Pengaruh Jenis Bahan Perendam Dan Lama Waktu Perendaman Terhadap Sifat Fisik Dan Kimia Nasi Instan Menggunakan Varietas Beras Ciherang (Ir-64). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian dilakukan untuk mengetahui proses pembuatan nasi instan dengan variasi bahan perendam serta lama waktu perendaman yang berbeda, mengetahui karakteristik fisik dari nasi instan dengan menggunakan variasi bahan perendam dan lama waktu perendaman yang berbeda serta mengetahui variabel perlakuan yang paling dominan dalam mempengaruhi karakteristik nasi instan yang dihasilkan diantara bahan perendam serta lama waktu perendaman. Metode penelitian yang digunakan adalah Rancang Acak Kelompok dengan jenis bahan perendam yakni bahan alami yakni teh hijau, bahan sintetis yakni Na-sitrat, Disodium phosphate, dan aquades. Waktu perendaman dilakukan dengan 2 variasi, 2 jam dan 4 jam. Sampel kemudian dilakukan uji rehidrasi, volume pengembangan, uji kadar karbohidrat, serta kadar air. Pengujian organoleptik dilakukan dengan Uji Hedonic Scoring. Data pengamatan dianalisa secara statistik menggunakan metode analisa ragam ANOVA (Analysis of Variance) dilanjutkan dengan uji BNT (Beda Nyata Terkecil). Jika terdapat interaksi diantara dua faktor maka dilakukan uji DMRT (Duncan Multiple Range Test). Karakteristik fisik yang dihasilkan yakni densitas kamba dengan nilai tertinggi pada sampel A2C3 yakni 0.26 g/ml. Kadar volume pengembangan tertinggi yakni pada sampel A1C3 yakni 31.20%. Rerata waktu rehidrasi adalah 4 menit. Nilai kadar air yang diperoleh adalah 14.09% tertinggi pada sampel A2C3 dengan rerata kadar air keseluruhan sampel uji yakni 11-14%. Kadar karbohidrat tertinggi yakni pada sampel dengan bahan perendam teh (80.1%).
English Abstract
This research was conducted for knowing the process of instant rice production by using the variation types of soaking materials and different long time of soaking method, find out the physical properties of instant rice by using the the variation types of soaking materials and different long time of soaking method, and then find out the most dominant treatment variable in influencing the characteristic of instant rice among the types of soaking materials and the long time of soaking. This research was used a randomized group design method with the types of soaking materials that are green tea, Natrium citrate, Disodium phosphate and aquades as a control materials. The long time of soaking methode used two variations of time, which is 2 and 4 hours soaking time. The sample obtained is then tested by rehydration test, carbohydrate test, and moisture content test. The organoleptic test was conducted Hedonic Scoring test. All data was analyzed stastically by using ANOVA variance analysis method, continued with the LSD test. If there is an interaction betwen the two factor, the DMRT test is performed. The physical characteristics obtained are expansion volume content which is highest in A1C3 sample which is 31,20%. The average rehydration time is 4 minutes. The value of the moisture content obtained was 14.09% which is highest in A2C3 sample with the average moisture content of the entire test sample thatix is 11-14%. The highest carbohydrate content obtained in the sample that used green tea as soaking materials (80,1%)
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/49/052002157 |
| Uncontrolled Keywords: | Beras Ciherang IR-64, Nasi Instan, Uji Rehidras, Beras Ciherang IR-64, Nasi Instan, Uji Rehidras |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 05 Aug 2020 08:12 |
| Last Modified: | 21 Oct 2021 05:37 |
| URI: | http://repository.ub.ac.id/id/eprint/180246 |
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