Teknologi Proses Pengolahan Nasi Gurih Instan

Abstract

Nasi merupakan bahan pangan pokok utama bagi sebagian masyarakat Indonesia. Berbagai variasi pengolahan beras menjadi nasi telah lama berkembang. Salah satu produk yang telah banyak beredar di masayarakat adalah nasi gurih. Nasi gurih instan lebih praktis dalam penyajiannya. Tahapan pengolahan nasi gurih instan meliputi pencucian, perendaman, pemasakan, pembekuan, dan pengeringan. Proses pembekuan dilakukan pada suhu -20 oC selama 24 jam dan 72 jam. Proses pengeringan menggunakan fluidized bed dryer selama 3 jam. Nasi putih instan digunakan sebagai kontrol. Parameter yang dianalisis yaitu karakteristik fisik, karakteristik kimia, karakteristik fungsional, dan penerimaan konsumen. Hasil penelitian nasi gurih instan dengan perlakuan pembekuan 24 jam dan 72 jam tidak berbeda pada karakteristik fisik, penerimaan konsumen dan laju pengeringan. Nasi gurih dengan perlakuan pembekuan 24 jam terpilih karena lebih efisien dari segi waktu dan biaya. Hasil penelitian nasi gurih instan dengan perlakuan pembekuan 24 jam memiliki karakteristik rendemen (95,77%), densitas kamba (0,57 g/mL), waktu rehidrasi (14,34 menit), rasio rehidrasi (2,86), rasio volume pengembangan (2,26), dan daya serap air (69,50%). Nasi gurih instan dengan perlakuan pembekuan 24 jam mengandung kadar air (8,48%), kadar abu (3,93%), kadar lemak (5,56%), kadar protein (7,54%), kadar karbohidrat (82,97%), kadar amilosa (32,39%), kadar amilopektin (46,59%), kadar pati (79,98%), daya cerna pati (54,84%), dan kadar pati resisten (1,90%).

Rice is the main staple food for some Indonesian people. Various variations of processing rice into rice have long been developed. One product that has been widely circulated in the community is savory rice. Instant savory rice is more practical in serving. The stages of processing instant savory rice include washing, soaking, cooking, freezing and drying. The freezing process was carried out at -20 oC for 24 hours and 72 hours. The drying process uses a fluidized bed dryer for 3 hours. Instant white rice was used as a control. The parameters analyzed are physical characteristics, chemical characteristics, functional characteristics, and consumer acceptance. The results of research on instant savory rice with 24 hour and 72 hour freezing treatments did not differ in physical characteristics, consumer acceptance and drying rate. Savory rice with 24 hour freezing treatment was chosen because it is more efficient in terms of time and cost. The research results of instant savory rice with 24 hour freezing treatment had the characteristics of yield (95.77%), bulk density (0.57 g/mL), rehydration time (14.34 minutes), rehydration ratio (2.86), expansion volume ratio (2.26), and water absorption capacity (69.50%). Instant savory rice with 24 hour freezing treatment contains water content (8.48%), ash content (3.93%), fat content (5.56%), protein content (7.54%), carbohydrate content (82.97%), amylose content (32.39%), amylopectin content (46.59%), starch content (79.98%), starch digestibility (54.84%), and resistant starch content (1.90%).