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description Journal article public Agrotekbis

Modifikasi Beras dengan Menggunakan Konsentrasi Asam Laktat yang Berbeda

Rossa,Gatot Siswo Hutomo,Abdul Rahim, Elfira
Published 2015

Abstract

This research was to know the modification of rice by used of different lactic acid to result basic food digest and to know characteristic of physics, chemistryand organoleptic. This research usedComplete Random Design ( CRD ) with used 8 levels treatments : immersing inlactic acid3%; lactic acid3%+Sodium Bicarbonat + Potassium Chloride; lactic acid5%; lactic acid 5%+Sodium Bicarbonat+Potassium Chloride;lactic acid7%;lactic acid7%+Sodium Bicarbonat+Potassium Chloride; lactic acid9%; and lactic acid9%+Sodium Bicarbonat+Potassium Chloride; all treatments repeated at 3 times,so that the total units ofthem were 8 x 3 = 24 experiment. Organoleptic test used Random BlockDesign (RBD), to group it based on to every panelist which were 15 person needed. The results of the experiment showed that rice gelatinizationtemperature wasaround 70.67o – 73.67oC. The highest value of Water Holding Capacity (WHC) and Oil Holding Capacity (OHC) on lactic acid 9% + Sodium Bicarbonat + Potassium Chloride reached 2.86 g/g whilethe average of lactic acid 3%was 2.85 g/g.On the other hand, the lactid acid 3% and the 9%of lactid acid + Sodium Bicarbonat + Potassium Chloridehas the lowest value, namely was 1.2 g/g and 2.29 g/g,respectively. Spectrumwave of FT-IR available in stretching area with–OH namely at control treatment that reached 3425.58 cm-1 while the lactic acid3%+Sodium Bicarbonat+Potassium Chloride; lactic acid5%; lactic acid7%+Sodium Bicarbonat+Potassium Chloride;and lactic acid 9%reachedvalue of 3402.43 cm-1; 3425.58 cm-1; 3425.58 cm-1 and 3425.58 cm-1, respectively. It was indicated that there werephosphorilation on the treatment. Value of panelist's preferencewere around 4.73 (rather like) at9% lactic acid+Sodium Bicarbonat+Potassium Chloride. The result assumed that every panelist have different level of preferences to colour, taste, texture and smell of rice modification.

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