PENGARUH LAMA WAKTU PEMBEKUAN DAN METODE THAWING TERHADAP KARAKTERISTIK FISIK DAN KIMIA NASI UDUK INSTAN

SARI, KOMARIAH IKA and Priyanto, Gatot (2022) PENGARUH LAMA WAKTU PEMBEKUAN DAN METODE THAWING TERHADAP KARAKTERISTIK FISIK DAN KIMIA NASI UDUK INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine effect of freezing times and thawing method on physical and chemical characteristics of instant nasi uduk. This research used a factorial completely randomized design with two treatment factors, namely the thawing method (A1= microwave, A2= conventional) and freezing times (B1=12, B2=18, B3=24, B4=36, B5=42 hours). Observed parameters in this research included specific gravity, water absorption rate, cooking time, rehydration, color, water and ash content. The results showed that the freezing times and thawing method had a significant effect on cooking time and water content of instant nasi uduk. Thawing method had a significant effect on lightness of instant nasi uduk after rehydration and the chroma of instant nasi uduk. Freezing times had a significant effect on specific gravity, water absorption rate, cooking time, rehydration, lightness chrome, hue, water content. The interaction between the two treatments showed that the average cooking time for instant uduk rice ranged from 4.05 – 7.27 minutes and more than that the water content was 7.21% - 11.93%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	freezing times, thawing method, instan nasi uduk.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Komariah Ika Sari
Date Deposited:	10 Jan 2023 02:04
Last Modified:	10 Jan 2023 02:04
URI:	http://repository.unsri.ac.id/id/eprint/85599

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