Skripsi

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

---

Penilaian

---

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.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004052	T149910	T1499102024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1499102024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xvi, 64 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Beras Ketan

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment