Rhomadhona, Widya and La Choviya Hawa,, STP, MP, Ph.D and Angky Wahyu Putranto,, STP, MP (2021) Pengaruh Konsentrasi Natrium Sitrat dan Waktu Perendaman terhadap Karakteristik Fisik Nasi Liwet Instan. Sarjana thesis, Universitas Brawijaya.
Abstract
Nasi liwet instan menjadi salah satu inovasi pangan yang dibutuhkan masyarakat karena penyajiannya singkat. Penelitian ini dilakukan untuk mengetahui pengaruh variasi konsentrasi perendaman dan lama waktu perendaman natrium sitrat terhadap karakteristik fisik nasi liwet instan. Pemilihan perlakuan terbaik menggunakan metode Multiple Atribut Zeleny. Tahapan penelitian secara garis besar meliputi perendaman beras dengan variasi waktu perendam 2, 4 dan 6 jam serta bahan perendam 2%, 5% dan 8%. Dilanjutkan proses pencucian, pemasakan menggunakan rice cooker disertai dengan penambahan bumbu liwet, pembekuan pada freezer -4ᵒC selama 24 jam, proses thawing dan terakhir pengeringan dengan oven 60ᵒC. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil pengujian ini didapatkan nilai rendemen berkisar antara 89,64 –92,26%. Waktu rehidrasi antara 4,55 – 7,91 menit (seduh) dan 8,52 – 10,67 menit (rice cooker) dengan densitas kambanya sebesar 0,413 – 0,581 gr/mm. Volume pengembangan nasi liwet instan ialah 66,26 – 91,24%. Tingkat kekerasan berkisar antara 431 – 1496 gram/mm. Kadar air sebesar 5,83 – 7,03 % dan nilai kadar abu antara 4,11 – 4,45 %. Hasil penelitian menunjukkan bahwa variasi konsentrasi natrium sitrat berpengaruh nyata terhadap semua parameter pengujian. Lama waktu perendaman juga berpengaruh nyata terhadap seluruh parameter pengujian kecuali pengujian kadar abu. Interaksi kedua faktor tersebut hanya berpengaruh pada volume pengembangan dan kadar air. Perlakuan terbaik dalam pembuatan nasi liwet instan adalah pada sampel Na-sitrat 5% : 4 jam dengan waktu rehidrasi paling singkat yakni 4 menit 33 detik, densitas kamba sebesar 0,432 gr/ml yang mendekati spesifikasi Pemerintah Amerika Serikat untuk beras pasca tanak, volume pengembangan paling tinggi (91,24%), tingkat kekerasan yang baik (1157 gr/mm) serta kadar air paling rendah (5,8276%)
English Abstract
Instant liwet rice is one of the food innovations that people need because of its short presentation. This study was conducted to determine the effects of Sodium Citrate Concentration and Soaking Time on The Physical Characteristics Instan Liwet Rice. The best treatment is determined by Multiple Attributes Zeleny. The research stages in general include soaking rice with variations soaking time of 2, 4 and 6 hours and soaking materials of 2%, 5% and 8%. Followed by the washing process, cooking with rice cooker accompanied by the addition of liwet seasoning, freezing at -4ᵒC for 24 hours, thawing process and finally drying in an oven at 60ᵒC. The experimental design was a completely randomized design (CRD). The results of this test obtained yield values from 89.64 to 92.26%. The rehydration time was between 4.55 – 7.91 minutes (brewed) and 8.52 – 10.67 minutes (rice cooker) with the kamba density of 0.413 – 0.581 gr/mm. The volume of instant rice liwet development is 66.26 – 91.24%. The hardness level ranges from 431 – 1496 grams/mm. The water content is 5.83 – 7.03% and the ash content is between 4.11 – 4.45%. The results showed that variations of sodium citrate concentration had a significant effect on all test parameters. The immersion time also significantly affected all test parameters except ash content test. The interaction of these two factors only affects the volume of expansion and water content. Best treatment was in treatment of 5% Nacitrate sample; 4 hours with the shortest rehydration time of 4 minutes 33 seconds, the density of kamba was 0.432 gr/ml which was close to the specifications of the United States Government for post-cooked rice, the highest volume of development (91.24%), good hardness (1157 g/mm) and the lowest water content (5.8276%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100201 |
| Uncontrolled Keywords: | Nasi instan, liwet, sifat fisik, natrium sitrat, Instant rice, liwet, physical characteristics, sodium citrate |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 29 Dec 2021 02:36 |
| Last Modified: | 24 Feb 2022 03:44 |
| URI: | http://repository.ub.ac.id/id/eprint/187708 |
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Text (DALAM MASA EMBARGO)
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