The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice
Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties...
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| Format: | Article |
| Language: | English |
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AIMS Press
2022
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| Online Access: | https://repository.ugm.ac.id/283103/1/69_The%20Effect%20of%20Diferent.pdf |
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| author | Purwaningsih, Heni Kristamtini, Kristamtini Rahardjo, Pamudji Nusantoro, Bangun Prajanto Apriyati, Erni Indrasari, Siti Dewi Rubiyo, Rubiyo |
| author_facet | Purwaningsih, Heni Kristamtini, Kristamtini Rahardjo, Pamudji Nusantoro, Bangun Prajanto Apriyati, Erni Indrasari, Siti Dewi Rubiyo, Rubiyo |
| author_sort | Purwaningsih, Heni |
| collection | UGM |
| description | Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019, and 0.007 when in stored in the rice cooker and 0.001 outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption. |
| first_indexed | 2024-03-14T00:06:34Z |
| format | Article |
| id | oai:generic.eprints.org:283103 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:06:34Z |
| publishDate | 2022 |
| publisher | AIMS Press |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2831032023-11-17T09:25:13Z https://repository.ugm.ac.id/283103/ The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice Purwaningsih, Heni Kristamtini, Kristamtini Rahardjo, Pamudji Nusantoro, Bangun Prajanto Apriyati, Erni Indrasari, Siti Dewi Rubiyo, Rubiyo Energy Generation Conversion and Storage Engineering Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019, and 0.007 when in stored in the rice cooker and 0.001 outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption. AIMS Press 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283103/1/69_The%20Effect%20of%20Diferent.pdf Purwaningsih, Heni and Kristamtini, Kristamtini and Rahardjo, Pamudji and Nusantoro, Bangun Prajanto and Apriyati, Erni and Indrasari, Siti Dewi and Rubiyo, Rubiyo (2022) The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice. AIMS Agriculture and Food, 7 (1). pp. 184-196. ISSN ISSN 24712086 DOI 10.3934/AGRFOOD.2022012 |
| spellingShingle | Energy Generation Conversion and Storage Engineering Purwaningsih, Heni Kristamtini, Kristamtini Rahardjo, Pamudji Nusantoro, Bangun Prajanto Apriyati, Erni Indrasari, Siti Dewi Rubiyo, Rubiyo The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title | The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title_full | The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title_fullStr | The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title_full_unstemmed | The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title_short | The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| title_sort | effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice |
| topic | Energy Generation Conversion and Storage Engineering |
| url | https://repository.ugm.ac.id/283103/1/69_The%20Effect%20of%20Diferent.pdf |
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