relation: https://eprints.untirta.ac.id/48230/
title: Analisis Penggunaan Jenis Bumbu pada Makanan Tradisional Indonesia dalam Bentuk Nasi Instan
creator: Rahmania Anggraeni, Tia
subject: Q Science (General)
subject: QD Chemistry
subject: S Agriculture (General)
description: Instant rice is processed rice that is cooked and dried, so it has a long shelf life and is served briefly. The study aimed to determine the effect of traditional food type (use of fat), type of seasoning and the interaction of the two factors on the chemical, physical and organoleptic characteristics of instant rice. The research used an experimental method with a two-factor Randomized Group Factorial Design (RAKF), namely the type of traditional food (nasi uduk, nasi gonjleng, and nasi liwet) and the type of seasoning (fresh seasoning and instant seasoning). The results showed the average value of fat content 3.55-12.20%, moisture content 3.81-9.65%, ash content 2.19-3.51%, rehydration time 8.06-14.22 minutes, water absorption 158.00-214.69%, volume development 64.84-113.93%, cambered density 0.51 0.70 g/ml, yield 82.86-102.00%, L* before rehydration 35.29-72.99 and after rehydration 55.30-80.66, a* before rehydration (-0.21)-(8.89) and after rehydration (-1.25)-(5.97), b* before rehydration 17.93-32.96 and after rehydration 11.00 20.11, and organoleptic parameters color 4.17-5.60, aroma 4.80-5.29, taste 4.43 5.43, texture 3.80-4.17, and overall 4.49-5.14. The type of traditional food (fat use) had a significant effect on fat content, moisture content, rehydration time, water absorption, development volume, cube density, yield, and color. The type of seasoning had a significant effect on moisture content, ash content, solid density, yield, color, and organoleptic parameters of color, taste, and overall instant rice. The interaction of the two factors significantly affects fat content, ash content, rehydration time, cubage density, color, and organoleptic parameters of taste and overall instant rice.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/48230/1/Tia%20Rahmania%20Anggraeni_4444200042_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/48230/2/Tia%20Rahmania%20Anggraeni_4444200042_01.pdf
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identifier: https://eprints.untirta.ac.id/48230/3/Tia%20Rahmania%20Anggraeni_4444200042_02.pdf
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identifier: https://eprints.untirta.ac.id/48230/4/Tia%20Rahmania%20Anggraeni_4444200042_03.pdf
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identifier: https://eprints.untirta.ac.id/48230/5/Tia%20Rahmania%20Anggraeni_4444200042_04.pdf
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identifier: https://eprints.untirta.ac.id/48230/6/Tia%20Rahmania%20Anggraeni_4444200042_05.pdf
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identifier: https://eprints.untirta.ac.id/48230/7/Tia%20Rahmania%20Anggraeni_4444200042_Ref.pdf
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identifier: https://eprints.untirta.ac.id/48230/8/Tia%20Rahmania%20Anggraeni_4444200042_Lamp.pdf
identifier:   Rahmania Anggraeni, Tia  (2025) Analisis Penggunaan Jenis Bumbu pada Makanan Tradisional Indonesia dalam Bentuk Nasi Instan.  S1 thesis, Universitas Sultan Ageng Tirtayasa.