PENGARUH LAMA PENGUKUSAN TEPUNG JAGUNG TERHADAP KARAKTERISTIK NASI JAGUNG INSTAN

MEGARIA, MEGARIA and Sugito, Sugito and Syaiful, Friska (2015) PENGARUH LAMA PENGUKUSAN TEPUNG JAGUNG TERHADAP KARAKTERISTIK NASI JAGUNG INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of steaming time of corn flour on the characteristics of instant corn rice. The research was carried out at the laboratory of product processing chemistry, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from May to September 2015. A non factorial completely randomized design with one factor was applied in this research and conducted in triplicates. The factor was steaming time of corn flour with the following levels: 20, 30, 40, 50 and 60 minutes (designed as E factor), whereas the observed parameters were colour (including lightness, redness and yellowness) and moisture content of rice and cooked corn rice, as well as texture, water absorption, serving time, ash content, and sensory characteristics using hedonic test (colour, texture, aroma and flavour) of cooked corn rice. The research showed that corn rice and instant cooked corn rice instant had lightness (L*) value between 46.70-50.85%, between 58.18-63.08 %; redness (a*) value between 8.83-9.25, between 6.60-7.10; yellowness (b*) value between 14.33-17.65, and between 18.97-20,.4; water content interval between 6.25-7.58% and between 59.96-65.40%, respectively. Moreover, the following results are for instant corn rice: texture between 49.7-53,80 gf, water absorbing capacity between 8.45-10.15, serving time between 6-9.39 minutes, and ash content between 0.82-0.87%, The research showed that steaming time significantly affected lightnes and yellowness and water content of both rice and cooked rice; texture, serving time and water absorption of cooked rice. The best treatment of instant corn rice processing was E2 sample (corn flour steaming time for 30 minutes) with the following characteristics: 50.08% and 60.33% lightness (L*), +9.00 and +6.70 redness, +15.70 and +19.97 yellowness, and 7.16% and 62.05% water content (for rice and cooked rice, respectively), as well as 52. 43 gf texture, 9.18% water absorption, 8.06 minutes serving time, 0.84 % ash content, and hedonic scores of 2.76, 2.64, 2.24 and 2.6 for color, texture, flavor and taste, respectively (for cooked rice).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Corn flour, steaming time, gelatinized, instant corn rice
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	27 Nov 2019 04:36
Last Modified:	27 Nov 2019 04:36
URI:	http://repository.unsri.ac.id/id/eprint/18789

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