Pengaruh bahan dan konsentrasi perendam Na2HPO4 dan Na 5P3010 terhadap mutu fisik,kimiawi dan organoleptik beras instan

Abstract

The use of Na2HPO4 as soaking agent in instant-rice making greatly decreased protein and the sensory quality of the end product. This research aimed to seek an alternative soaking solution to attain better quality of instant rice. Na5P3O10 at different level of concentrations were tested and compared to Na2HPO4 for their performances. The IR-64 rice variety was chosen as raw material for instant rice production. The completely randomised design of factorial was employed, ANOVA and Hedonic scale tests were performed respectively to indicate the significant effects of treatments and to determine the instant rice level of acceptance. Results showed that 0.2% Na2HPO4 produced instant rice that has lower cracking rate compared to that of processed with Na2HPO4 at the same concentration. However its protein content was superior. Instant rice prepared by 0.1% Na5P3OI0 which had 267% rehydration rate, cooking time of approximately 8.5 minutes, 59.85% cracking rate, 10.258% protein, 21.980% amylose content was most liked by the panelists. The effect of Na2HPO4 and Na5P3O10 at different level of concentration on all variables studied were not statistically significant (p>0.05). Statistical significance could be demonstrated if more than two levels of soaking agent concentration were used