Skripsi

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

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Penilaian

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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%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307000109	T85599	T855992023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T855992023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

ix, 54 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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