Nisrina Luthfiyah, „Izzati and La Choviya Hawa, STP, MP, Ph.D. and Dr. Ir. Bambang Susilo,, M.Sc.Agr. (2023) Pengaruh Konsentrasi Natrium Sitrat pada Karakteristik Fisik Nasi Liwet Instan Pasca Rehidrasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Nasi liwet merupakan salah satu sajian nasi tradisional dari Pulau Jawa. Nasi liwet ditanak bersama rempah khusus pada proses pemasakan meliwet yang membutuhkan waktu pemasakan cukup lama dan persiapan yang panjang. Nasi liwet instan bisa menjadi salah satu solusi produk pangan yang dibutuhkan masyarakat karena penyajiannya singkat. Penelitian ini dilakukan untuk mengetahui pengaruh variasi konsentrasi natrium sitrat terhadap karakteristik fisik dan penerimaan konsumen pada nasi liwet instan pasca rehidrasi. Variasi perlakuan pada saat perendaman beras meliputi variasi konsentrasi larutan natrium sitrat 2,5% dan konsentrasi 5% dalam waktu perendaman 2, 4, 6, 8, 10 jam. Rancangan penelitian yang digunakan yakni Rancangan Acak Lengkap (RAL). Hasil pengujian didapatkan nilai rasio rehidrasi antara 302,89% - 382,75%, dengan kadar air pasca rehidrasi yakni 53,83% - 68,34%. Pada parameter tektur didapatkan nilai kekerasan yakni 100,7 - 202,3 g, dengan nilai cohesiveness 0,31 – 0,46, lalu nilai springiness berkisar antara 0,65 – 2, serta nilai chewiness yakni 0,28 – 1,61 mJ. Selanjutnya berdasarakan uji organoleptik, nasi liwet instan mendapat rerata penilaian aroma 3,32 – 3,76, dengan penilaian rasa yakni 3,2 – 3,6, dan penilaian tekstur antara 3,2 – 3,6. Variasi konsentrasi larutan natrium sitrat dalam pembuatan nasi liwet instan memberikan pengaruh nyata pada parameter rasio rehidrasi. Sedangkan waktu perendaman beras pada larutan natrium sitrat dalam pembuatan nasi liwet instan memberikan pengaruh nyata pada parameter rasio rehidrasi dan kadar air. Baik konsentrasi natrium sitrat maupun waktu perendaman tidak berpengaruh nyata terhadap parameter tekstur dan uji organoleptik. Menurut analisis data menunjukkan apabila variasi konsentrasi natrium sitrat 5% menghasilkan nasi liwet instan dengan karakteristik fisik pasca rehidrasi yang lebih baik dari aspek rasio rehidrasi.
English Abstract
Nasi liwet is a traditional rice dish from Java. Nasi liwet is basically cooked with special spices and the cooking process known as meliwet, needs a lot of time and preparation. Instant rice is a possible solution for food products that the community needs because of its quick and easy preparation. Instant rice production needs treatment to modify the structure of rice grains so the rehydration time is shorter. This study was used to analyze the effect of variations sodium citrate concentration on the physical properties and consumer acceptance of rehydrated instant liwet rice. The variations of treatment during rice soaking were: 2,5% sodium citrate solution concentration and 5% concentration for soaking time of 2, 4, 6, 8, 10 hours. The research design used was a completely randomized design (CRD). The results showed the rehydration ratio value between 302,89% - 382,75%, while the moisture content after rehydration was 53,83% - 68,34%. Meanwhile, the hardness value was reached at 100,7 – 202,3 g, with a cohesiveness value at 0,31 – 0,46, the springiness value was around 0,65 - 2, and the chewiness value was 0,28 – 1,61 mJ. Furthermore, based on the organoleptic test, instant liwet rice received an average aroma score was 3,32 – 3,76, with a flavor score was 3,2 – 3,6, and the texture score was between 3,2 – 3,6. The variation of sodium citrate concentration for making instant liwet rice had a significant effect on the rehydration ratio parameter. While the soaking time of rice in sodium citrate solution gave a significant effect on the parameters of rehydration ratio and moisture content. Neither sodium citrate concentration nor soaking time had a significant effect on texture parameters and organoleptic tests. According to data analysis, the variation of 5% sodium citrate concentration produces instant liwet rice with significantly higher post-rehydration physical properties in terms of rehydration ratio.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 15 Jan 2024 07:10 |
| Last Modified: | 15 Jan 2024 07:10 |
| URI: | http://repository.ub.ac.id/id/eprint/210266 |
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