%X 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.
%L eprintuntirta48230
%D 2025
%I Universitas Sultan Ageng Tirtayasa
%T Analisis Penggunaan Jenis Bumbu pada Makanan Tradisional Indonesia dalam Bentuk Nasi Instan
%K coconut milk, instant rice, oil, seasoning, traditional food
%O Nasi instan adalah olahan beras yang dimasak dan dikeringkan, sehingga memiliki umur simpan lama dan disajikan secara singkat. Penelitian bertujuan untuk mengetahui pengaruh jenis makanan tradisional (penggunaan lemak), jenis bumbu dan interaksi kedua faktor terhadap karakteristik kimia, fisik, dan organoleptik nasi instan. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Kelompok Faktorial (RAKF) dua faktor, yaitu jenis makanan tradisional (nasi uduk, nasi gonjleng, dan nasi liwet) dan jenis bumbu (bumbu segar dan bumbu instan). Hasil penelitian menunjukkan nilai rata-rata kadar lemak 3,55-12,20%, kadar air 3,81-9,65%, kadar abu 2,19-3,51%, waktu rehidrasi 8,06-14,22 menit, daya serap air 158,00-214,69%, volume pengembangan 64,84-113,93%, densitas kamba 0,51-0,70 g/ml, rendemen 82,86-102,00%, L* sebelum rehidrasi 35,29-72,99 dan setelah rehidrasi 55,30-80,66, a* sebelum rehidrasi (-0,21)-8,89 dan setelah rehidrasi (-1,25)-5,97, b* sebelum rehidrasi 17,93-32,96 dan setelah rehidrasi 11,00-20,11, dan organoleptik parameter warna 4,17-5,60, aroma 4,80-5,29, rasa 4,43-5,43, tekstur 3,80-4,17, dan keseluruhan 4,49-5,14. Jenis makanan tradisional (penggunaan lemak) berpengaruh nyata terhadap kadar lemak, kadar air, waktu rehidrasi, daya serap air, volume pengembangan, densitas kamba, rendemen, dan warna. Jenis bumbu berpengaruh nyata terhadap kadar air, kadar abu, densitas kamba, rendemen, warna, dan serta organoleptik parameter warna, rasa, dan keseluruhan nasi instan. Interaksi kedua faktor berpengaruh nyata terhadap kadar lemak, kadar abu, waktu rehidrasi, densitas kamba, warna, dan organoleptik parameter rasa dan keseluruhan nasi instan.
%A Tia Rahmania Anggraeni