Pengaruh Suhu Pengeringan dan Konsentrasi Natrium Bikarbona (NaHCO3) Terhadap Mutu Beras Singkong-Semi Instant (Semi Instant-Cassava Rice)

Abstract

The objective of this research was to know the effect of Drying Temperature and concentration of Sodium Bicarbonate (NaHCO3) on quality of Semi Instant - Cassava Rice.

The research was carried out by factorial Complete Randomited Design with the following factors, drying temperature (T₁ = 55°C, T2 = 65°C, T3 = 75°C, T4 = 85°C) and concentration of sodium bicarbonate (K, = 1%, K₂ = 2%, K3 = 3%, K4= 4%). Parameters recorded and analyzed were yield, moisture content, rehydration, starch content and sensories evaluation with hedonic test including taste and texture.

The results showed that both factors were highly significantly affected all parameters except for yield which was not affected by concentration of sodium bicarbonate. The interaction between drying temperature and concentration of sodium bicarbonate were highly significantly affected taste and were significantly affected a texture, while the yield, moisture content, rehydration and starch content were not affected.

It could be concluded that drying temperature at 65°C and 2% of sodium bicarbonate gave the best quality of the semi instant - cassava rice.