PENGARUH SUHU DAN LAMA PEMBEKUAN TERHADAP KUALITAS NASI SORGUM INSTAN

Authors

  • Hesti Ramdayani Universitas Brawijaya
  • Erni Sofia Murtini Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jtp.2022.023.01.6

Keywords:

Nasi Sorgum Instan; Pembekuan; Suhu; Waktu

Abstract

           Biji sorgum berpotensi untuk menggantikan beras sebagai makanan pokok karena kemiripan kandungan nutrisinya. Namun, diperlukan waktu yang cukup lama untuk memasak biji sorgum. Nasi sorgum instan dikembangkan untuk mempercepat penyajian dan juga untuk memperpanjang umur simpan. Suhu dan waktu pembekuan merupakan tahapan penting dalam proses instanisasi nasi sorgum. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan lama pembekuan terhadap karakteristik nasi sorgum instan. Penelitian ini menggunakan Rancangan Acak kelompok faktorial. Faktor pertama menggunakan suhu pembekuan -4, -12, dan -20 °C dan faktor kedua lama pembekuan yaitu 12, 18, dan 24 jam. Suhu dan lama pembekuan berpengaruh nyata terhadap karakteristik kimia dan fisik nasi sorgum instan yaitu diperoleh. Perlakuan terbaik didapatkan pada produk dengan suhu pembekuan -20 °C dan lama pembekuan 24 jam. Karakteristik produk nasi sorgum instan terbaik yaitu kadar air 61,62%, kadar abu 0,18%, kadar protein 5,40%, kadar lemak 2,27%, kadar karbohidrat 30,53%, waktu rehidrasi 4,18 menit, daya serap air 157,28%, rendemen 95,33%, hardness 77,2 g, densitas kamba 0,48 g/ml, nilai kecerahan (L*) 43,13, kemerahan (a*) 2,33, dan kekuningan (b*) 8,43                                                                                      Sorghum grain has the potential to substitute rice as a staple food due to the similarity of their nutritional composition. However, the cooking time of sorghum grain is quite long. Instant sorghum is developed to shorten cooking time and to extend shelf life. The freezing temperature and duration are critical stages in the manufacture of instant sorghum. The study aimed to observe the effect of freezing temperature and duration on the characteristics of instant sorghum. The study followed the Randomized block design (RBD), two factors: freezing temperatures (-4, -12, and -20 °C) and freezing durations (12, 18, and 24 h). Freezing temperature and time significantly affected the chemical and physical characteristics of instant sorghum. The freezing temperature of -20 °C and freezing duration of 24 h made up the best treatment. The best instant sorghum contained moisture 61.62%, ash 0.18%, protein 5.40%, fat 2.27%, carbohydrate 30.53%. It had rehydration time 4.18 min, water absorption 157.28%, yield 95.33%, hardness 77.2 g, bulk density 0.48 g/ml, brightness value (L*) 43.13, redness (a*) 2.33, and yellowness (b*) 8.43  

Author Biographies

Hesti Ramdayani, Universitas Brawijaya

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Erni Sofia Murtini, Universitas Brawijaya

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Published

2022-04-30

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