Widodo, Nadia Anna (2019) OPTIMIZATION MAKING INSTANT JOB’S TEAR (Coix lacryma-jobi L.) RICE AND PHYSICOCHEMICAL CHARACTERISTICS POST REHYDRATION. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Instant food products are one of the products that are popular in modern society because of their practicality, for example, instant rice. One of the cereals that can be used as instant rice is jali (Coix lacryma-jobi L.). In making instant jali, it is necessary to have good porosity of the product so the product has better water absorption ability in a short time. Preliminary treatment in the form of soaking in chemicals at a certain temperature is one of the methods to improve the porosity properties of jali. Instant rice needs to be rehydrated before serving. Besides the porosity of the product, the method of rehydration is one of the factors that affect consumer acceptance. The purpose of this research is to obtain the best material formulation and soaking temperature in terms of the physicochemical characteristics of instant jali and to find the best rehydration method for cooking instant jali. The chemicals used to marinade solution are water, sodium citrate (concentration of 0.2% and 0.5%), and STPP or sodium tripolyphosphate (concentration of 0.2% and 0.5%) at temperature of 30oC or 50oC. The analysis to determine the best immersion treatment includes analysis of bulk density, volume development, reconstitution time, water uptake, hardness, color, and moisture content (before and after rehydration) instant rice. While the method of rehydration in serving instant jali is divided into two namely boiling and rice cooker. In testing to determine the best rehydration method, instant jali with the best immersion treatment used which then analyzed by volume development test, reconstitution time, water absorption, hardness, color, and moisture content of instant jali after rehydration. Based on the results, the best immersion formulation treatment is immersion in 0.5% sodium citrate solution at 50oC with a bulk density value of 0.43 ± 0.01 g / ml; moisture content before rehydration 5.57 ± 0.28%; reconstitution time 10.54 ± 0.47 minute; volume development 151.63 ± 6.14%; water absorption 170.83 ± 2.64%; hardness level of 232.07 ± 20.60 gf; moisture content after rehydration 65.50 ± 1.23%; brightness level of 68.05 ± 0.63; and color intensity a* 0.00 ± 0.10 b* 13.02 ± 0.13. From the test results it is also found that the boiling rehydration method was better than the rice cooker with a reconstitution time 35.28 ± 2.76, minute; volume development value of 154.80 ± 3.56%; water absorption 184.15 ± 3.22%; hardness level of 89.62 ± 3.90 gf; moisture content after rehydration is 66.84 ± 0.24%; brightness level of 72.23 ± 0.33; and color intensity a* 0.12 ± 0.07 b* 11.45 ± 0.13. So it can be concluded that the best immersion treatment is soaking using sodium citrate solution at 50oC and the best rehydration procedure is by boiling.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:44 |
| Last Modified: | 19 Nov 2020 07:15 |
| URI: | http://repository.unika.ac.id/id/eprint/20465 |
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