FORMULASI, KARAKTERISASI, DAN OPTIMASI WAKTU REHIDRASI PRODUK NASI KUNING INSTAN

Simple item page
dc.contributorBalai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No. 12 Kampus Penelitian Pertanian Cimanggu, Bogor 16114en-US
dc.contributorUniversitas Pakuan Jl. Pakuan PO. BOX 452 Bogor, Telp 0251-8312206.en-US
dc.creatorWidowati, Sri; Universitas Pakuan
dc.creatorAsni, Nur
dc.creatorNuraeni, Farida
dc.date2020-12-03
dc.date.accessioned2021-09-07T02:54:42Z
dc.date.available2021-09-07T02:54:42Z
dc.descriptionNasi kuning instan menjadi salah satu alternatif menu sarapan pagi karena memiliki waktu penyajian yang singkat. Tujuan penelitian ini adalah untuk menghasilkan formula terbaik produk nasi kuning instan dengan waktu rehidrasi yang optimum dan menentukan karakteristik fisikokimia produk nasi kuning instan. Faktor yang diuji adalah formulasi bumbu (kontrol dengan menggunakan bumbu instan, formula A menggunakan 1 paket bumbu nasi kuning, formula B menggunakan 1,25 paket bumbu nasi kuning dan formula C menggunakan 1,50 paket bumbu nasi kuning) dan kadar amilosa beras (rendah, sedang dan tinggi). Hasil uji analisis one way anova menunjukkan bahwa antara formulasi dan kadar amilosa beras berbeda secara nyata dari karakteristik fisikokimia nasi kuning instan (p<0,05). Formula dan nasi kuning instan yang terpilih adalah formula 1,25 paket bumbu nasi kuning dari beras Sintanur dengan kadar amilosa rendah adalah waktu rehidrasi 4,59 menit, rendemen 90,23%, volume pengembangan 30,89%, daya serap air 49,68%, densitas kamba 0,62 g/mL, nilai °Hue diatas 90%, dan nilai kekerasan 74,03%. Produk ini mengandung kadar air 8,07%, abu 3,35%, protein 9,19%, lemak 2,08%, karbohidrat 76,32%, dan kadar pati 64,11 %. Formulation, Characterization, and Optimization of the Rehydration of Yellow Rice Instant.Instant yellow rice is an alternative to breakfast because it has a short testing time. The purpose of this study was to produce the best formula for instant yellow rice products with optimum rehydration time and determine the physicochemical characteristics of instant yellow rice products. Factors tested were seasoning formulations (control using instant seasoning, formula A using 1 package of yellow rice seasoning, formula B using 1,25 package of yellow rice seasoning and formula C using 1,50 packages of yellow rice seasoning) and amylose content of rice (low, medium and high). One way ANOVA analysis results showed that between the formulation and amylose content of rice was significantly different from the physicochemical characteristics of instant yellow rice (p <0,05). The formula and instant yellow rice selected were formula 1,25 package of yellow rice seasoning from Sintanur rice with low amylose content, rehydration time 4,59 minutes, yield 90,23%, development volume 30,89%, water absorption 49,68%, kamba density 0,62 g/mL , the ° Hue value is above 90%, and the hardness value is 74,03%. This product contains 8,07% water content, 3,35% ash, 9,19% protein, 2,08% fat, 76,32% carbohydrate, and 64,11% starch content.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11269
dc.identifier10.21082/jpasca.v17n2.2020.95-107
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/13473
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11269/9422
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/downloadSuppFile/11269/1176
dc.rightsCopyright (c) 2020 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian; 95-107en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectNasi Kuning Instan; Amilosa; Formulasi; Karakterisasi; Instant Yellow Rice; Amylose; Formulation; Characterization.en-US
dc.titleFORMULASI, KARAKTERISASI, DAN OPTIMASI WAKTU REHIDRASI PRODUK NASI KUNING INSTANen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
Files
Collections
Jurnal Penelitian Pascapanen Pertanian