PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KUE JIPANG

KHANSA, GEBY ZONA and Hermanto, Hermanto (2024) PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KUE JIPANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Glutinous rice has only been processed as snacks, so its use in Indonesia is still less than optimal. Actually, due to its high carbohydrate content, affordable price, and easy availability in Indonesia, glutinous rice is a potential food crop to be developed. Glutinous rice can be utilized to produce other goods that have higher economic value. Many regional foods are made in Indonesia using ingredients derived from Indonesian organic sources. The culinary diversity found in each region is unique to Indonesia, because it not only reflects the country's identity but also has the potential to expand wealth. One of the products that can be processed from glutinous rice is jipang cake. Glutinous rice or plain rice and pre-caramelized (caramelized) sugar are the basic ingredients of jipang cake. First, the rice is expanded under high pressure and temperature, roasted or fried in oil. Drying is one of the important steps in the production of jipang cake. Factors affecting drying include drying temperature and drying time. This research aims to determine the effect of temperature and drying time on the physical and chemical characteristics of Jipang cake. This research was conducted from December 2023 to May 2024 at the Chemistry, Processing, and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Completely Randomized Design (CRD) Factorial with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50ºC, A2 = 60ºC, A3 = 70ºC) and treatment factor B is drying time (B1 = 5 hours, B2 = 6 hours). The parameters observed in this research included physical characteristics (color) and chemical characteristics (moisture content, ash content and starch content). The results of this research showed that treatment factor A (drying temperature) and treatment factor B (drying time) significantly affected the color, moisture content, ash content and starch content of jipang cake. The interaction of the two treatment factors significantly affected the moisture content and ash content. The best treatment in this research was A2B2 treatment (drying temperature 60ºC and drying time 6 hours) with the following characteristics: moisture content 5,16%, ash content 0,39%, starch content 57,57%, color: lightness 58,08%; chroma 14,33%; hue 103,15º.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	beras ketan, kue jipang, suhu pengeringan, lama pengeringan
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Geby Zona Khansa
Date Deposited:	09 Jul 2024 04:29
Last Modified:	09 Jul 2024 04:29
URI:	http://repository.unsri.ac.id/id/eprint/149910

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