Physical and Chemical Characteristics of Instant Yellow Rice at Various Concentrations of Hydrogen Phosphate (Na2HPO4) and Soaking Times
1*) Herlina, 1) Nita Kuswardhani, 2) Hadi Paramu, 1)Diah Nurmala, 1) Muhammad Danial MAL
1University of Jember, Faculty of Agricultural Technology, Department of Agricultural
Product Technology, 2University of Jember, Faculty of Economics and Business,
Department of Financial Management, Kalimantan street. No. 37
Post Code No. 68121 Jember, East Java, Indonesia.
Abstract
Abstract: This study aims to determine the effect of sodium hydrogen phosphate (Na2HPO4) and soaking times on physical, chemical properties, and determining the appropriate soaking times for instant yellow rice processing. This study used a randomized block design (RCBD) of two factors, namely the concentration of Na2HPO4 (0.1; 0.3 and 0.5%) and the duration of soaking times (1.2, and 3 hours) with three replications in each treatment. The data obtained were analyzed with ANOVA and if there were significant differences between treatments, a DMRT (Duncan Multiple Range Test) test. The results showed that variations in the concentration of Na2HPO4 significantly affected ash content, protein content, fat content, carbohydrate content, swelling power and bulk density. Soaking times has a significant effect on protein content, fat content and swelling power, while the interaction of both of them significantly affects of water content and Na2HPO4 residue. Appropriate treatment in the processing of instant yellow rice is (A1B1) concentration of Na2HPO4 0.1% and soaking times 1 hour with parameters water content, ash content, protein content, fat content, carbohydrate content, Na2HPO4 residue, color lightness, swelling power, bulk density and rehydration power respectively: 6.45%; 0.48%; 9.03%; 1.90%; 82.14%; 51.98 ppm; 53.20; 52.06%; 1.83 g / ml; and 330%.
Keywords: instant yellow rice, soaking times, Na2HPO4 residue, physical properties, chemical properties
Topic: Food Science and Technology