Priyanto, Gatot and Sianturi, Ronald F and Santosa, Budi (2010) PENGARUH KADAR KUNYIT DAN LAMA PENYIMPANAN TERHADAP MUTU MAKANAN TRADISIONAL NASI KUNING. In: PROSIDING Seminar Nasional Teknik Kimia VII UPN-Ketahanan Pangan dan Energi. B-Ketahanan Pangan (B8). Fakultas Teknologi Industri-UPN Veteran-Jawa Timur, Surabaya, B8.1-B8.7. ISBN 1978-0427
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Abstract
Research was objected to observe the quality of nasi kuning during storage which was prepared by the natural color of turmeric. 'Nasi kuning' is traditional javanese food on many special event. The experiment has been conducted on factorial completelv randomized design with two treatments and three replications. The fist treatment was turmeric concentration in three levels (0, 5, 10 %), the second one was storage time in five levels (0, 6, 12, 18 and 24 hours). Quaiity was measured on some parameters expressed such as colour, moisture content and spesific volume and consumer's sensories test for colour, aroma and texture. The result showed that turmeric ccncentration and storage time had significant effect on colour, moisture content, and spesific volume of nasi kuning. It was prefered by the panelists, based on its colour, aroma and texture, nasi kuning with five percent of tumeric concentration with in six hours storage time. This nasi kuning was characterized by colour with lightness (61.88), chroma (55,S), and hue {126,9), moisture content of 56,74 % and spesific volume of 8.2 mL/g.
| Item Type: | Book Section |
|---|---|
| Uncontrolled Keywords: | nasi kuning, turmeric, storage, quality |
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 54211-Agricultural Technology (S1) |
| Depositing User: | Dr. Gatot Priyanto |
| Date Deposited: | 24 Oct 2019 02:50 |
| Last Modified: | 24 Oct 2019 02:50 |
| URI: | http://repository.unsri.ac.id/id/eprint/12795 |
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