KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (IPOMOEA BATATA L.) VARIETAS SHIROYUTAKA
ABSTRACT: The objective of
this research was to optimize the product of Shiroyutaka sweet potato instant
rice processing. This research was done
in three steps of optimation process.
The first step was the addition of water with the ratio of 1:1.5, 1:2,
and 1:3, the second step was the temperature of added water, and the third step
was the binder compound addition (0, 5, and 10%). The results indicated that the optimal
characteristic of instant rice was obtained by addition of 5% tapioca, addition
of hot water to form a dough, forming, cooking in rice cooker until it gets
cooked, drying in the form of plate, and milling. The product had the
composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and
1,59% of ash. This product required 5 minute preparation and consumer
acceptable score of 3.80.
Keywords: Instant rice, sweet potato, Shiroyutaka
Penulis: Nurbani Kalsum, Beni
Hidayat, Surfiana
Kode Jurnal: jppertaniandd080031
