KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA
The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2012-12-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/70 |
| _version_ | 1811209478142427136 |
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| author | Nurbani Kalsum Beni Hidayat Surfiana Surfiana |
| author_facet | Nurbani Kalsum Beni Hidayat Surfiana Surfiana |
| author_sort | Nurbani Kalsum |
| collection | DOAJ |
| description | The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%). The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80.
Keywords: Instant rice, sweet potato, Shiroyutaka |
| first_indexed | 2024-04-12T04:40:04Z |
| format | Article |
| id | doaj.art-5872509c81e84b1c8493b44138e53e9b |
| institution | Directory Open Access Journal |
| issn | 1410-3044 2302-4399 |
| language | English |
| last_indexed | 2024-04-12T04:40:04Z |
| publishDate | 2012-12-01 |
| publisher | Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknologi & Industri Hasil Pertanian |
| spelling | doaj.art-5872509c81e84b1c8493b44138e53e9b2022-12-22T03:47:40ZengTeknologi Hasil Pertanian, Fakultas Pertanian, Universitas LampungJurnal Teknologi & Industri Hasil Pertanian1410-30442302-43992012-12-0113266KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKANurbani Kalsum0Beni Hidayat1Surfiana Surfiana2Staf Pengajar Jurusan Teknologi Pertanian Politeknik Negeri LampungStaf Pengajar Jurusan Teknologi Pertanian Politeknik Negeri LampungStaf Pengajar Jurusan Teknologi Pertanian Politeknik Negeri LampungThe objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%). The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80. Keywords: Instant rice, sweet potato, Shiroyutakahttp://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/70 |
| spellingShingle | Nurbani Kalsum Beni Hidayat Surfiana Surfiana KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA Jurnal Teknologi & Industri Hasil Pertanian |
| title | KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA |
| title_full | KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA |
| title_fullStr | KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA |
| title_full_unstemmed | KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA |
| title_short | KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA |
| title_sort | kajian optimasi proses pengolahan produk beras instan ubi jalar ipomoea batata l varietas shiroyutaka |
| url | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/70 |
| work_keys_str_mv | AT nurbanikalsum kajianoptimasiprosespengolahanprodukberasinstanubijalaripomoeabatatalvarietasshiroyutaka AT benihidayat kajianoptimasiprosespengolahanprodukberasinstanubijalaripomoeabatatalvarietasshiroyutaka AT surfianasurfiana kajianoptimasiprosespengolahanprodukberasinstanubijalaripomoeabatatalvarietasshiroyutaka |