Abstract
One of the factors affecting rice fluffy level is water and rice ratio in the process of cooking. This study aims to determine the effect of the ratio of rice and water to the nature of the tender of rice with scoring test conducted by several panelists and analyze the right water needs in the process of rice cooking. The research was conducted in February 2018, at the Laboratorium Rekayasa Bioproses dan Pascapanen, Jurusan Teknik Pertanian. This research used three types of rice, Rojolele, Cimelati, and IR 64 with the treatment of rice and water ratio: 5: 8,5: 9. 5:10, 5:11. Research stages include analysis of amylose content, duration of cooking, rehydration power, texture, and scoring test of level tender and level of fondness to the tender. The results showed that, the higher the water and rice ratio, the longer cooking time, the rehydration power increased, the texture was more tender. In the same water and rice ratio, Cimelati rice has the highest residence value than Rojolele and IR 64, while Rojolele rice has the lowest residence value compared to Cimelati and IR 64. The highest preference value of Rojolele rice rice is shown in the ratio of rice and water 5:11, while on rice Cimelati and IR 64 is 5:10. Keywords: Amylose, Rehydration Power, Fluffier, Ratio of Rice and Water, Rice.
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