Pengaruh Derajat Sosoh dan Pengemas terhadap Mutu Beras Aromatik selama Penyimpanan

Show simple item record

dc.contributor en-US
dc.creator Tarigan, Elsera Br; Balai Besar Penelitian Tanaman Padi Jl Raya 9 Sukamandi, Subang, Jawa Barat
dc.creator Kusbiantoro, Bram; Balai Besar Penelitian Tanaman Padi Jl Raya 9 Sukamandi, Subang, Jawa Barat
dc.date 2015-12-10
dc.date.accessioned 2018-05-07T04:05:46Z
dc.date.available 2018-05-07T04:05:46Z
dc.date.issued 2015-12-10
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/2980
dc.identifier 10.21082/jpptp.v30n1.2011.p%p
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/1329
dc.description Aromatic rice is popular for its aroma, taste, and texture. The chemical compound of 2-Acetyl-1-pyrrolina (2AP) contributes to the pandan leaf-like aroma, while the hexanal compound is used as an indicator of rancidity in rice. Grains of three aromatic rice varieties, namely Mentik Wangi, Pandan Wangi, and Sintanur were milled in three degree of milling, i.e., 100, 90, and 0% (brown rice). The milled rice and the brown rice were then stored in hermetic bags and plastic bags for 4 months at room temperature. Chemical composition of the packed and stored rice grains were determined by the proximate analysis, including moisture content, ash content, fat content, protein content, and amylose content. The analysis was conducted at the beginning and the end of month of storage. Consumer preference test of the packed rice was done by the hedonic test. Moisture, ash, protein and fat contents during storage were still in the standards range. Compared to the amylose content prior to storage, the textures of the cooked rice after four months of storage remained fluffier or became less fluffy. The aroma, tenderness, texture, flavor, and overall attributes, judged by the panelists, Mentik Wangi was the most favored, followed by Sintanur and Pandan Wangi. Both hermetic bag and plastic bag gave no different effects on the stored rice quality and on the consumer preferences. en-US
dc.format application/pdf
dc.language eng
dc.publisher Pusat Penelitian dan Pengembangan Tanaman Pangan en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/2980/2606
dc.rights Copyright (c) 2015 Jurnal Penelitian Pertanian Tanaman Pangan en-US
dc.rights http://creativecommons.org/licenses/by-nc-sa/4.0 en-US
dc.source 2541-5174
dc.source 2541-5166
dc.source Jurnal Penelitian Pertanian Tanaman Pangan; Vol 30, No 1 (2011): April 2011; 30-37 en-US
dc.title Pengaruh Derajat Sosoh dan Pengemas terhadap Mutu Beras Aromatik selama Penyimpanan en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search Repositori


Browse

My Account