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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Informasi dan Ilmu Komputer Jurnal Ilmu Pangan dan Hasil Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknologi Pangan dan Hasil Pertanian Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian International Journal of Community Service Learning JURNAL PANGAN Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal CORD Open Science and Technology Eduvest - Journal of Universal Studies Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Nugraha Edhi Suyatma
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Journal : Open Science and Technology

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Perubahan Profil Tekstur Ketupat selama Penyimpanan: Changes in Texture Characteristics of Ketupat during Storage Isnaini Rahmadi; Sugiyono; Nugraha Edhi Suyatma
Open Science and Technology Vol. 1 No. 2 (2021): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol1no2.2021.22

Abstract

Beras merupakan makanan pokok bagi lebih dari setengah penduduk dunia. Ketupat merupakan produk olahan beras yang menjadi bagian dari budaya Indonesia. Ketupat memiliki umur simpan yang singkat. Suhu penyimpanan yang berbeda diduga memengaruhi profil tekstur ketupat. Penelitian bertujuan untuk memperoleh data pengaruh amilosa beras dan persentase pengisian ketupat pada perubahan profil tekstur ketupat selama penyimpanan pada suhu yang berbeda. Karakterisasi tekstur ketupat dilaksanakan pada dua suhu, yaitu suhu ruang dan dingin. Ketupat dibuat dengan beras varietas IR 64 dan Pandan Wangi. Selama penyimpanan suhu ruang, beras beramilosa tinggi serta persentase pengisian ketupat yang lebih rendah diperoleh ketupat dengan elastisitas yang rendah. Elastisitas meningkat selama penyimpanan pada suhu ruang, tetapi selama penyimpanan suhu dingin elastisitas tidak berubah. Amilosa beras serta persentase pengisian yang lebih tinggi diperoleh nilai daya kunyah ketupat tinggi selama penyimpanan disuhu dingin, tetapi saat kondisi suhu ruang kadar amilosa tidak berpengaruh pada daya kunyah. Selama penyimpanan, baik disuhu ruang ataupun suhu dingin, nilai daya kunyah ketupat meningkat. Kelengketan ketupat tidak dipengaruhi oleh kandungan amilosa dan persentase pengisian ketupat. Rice is a staple food for more than half of the world's population. Ketupat is an Indonesian indigenous food made from rice. However, ketupat has short a shelf life. The differences in storage temperatures might affect the texture characteristics. The objective of this research was to observe the effect of amylose content and the percentage of ketupat filling on the change of texture characteristics of ketupat during storage at different temperatures. Characterizations of ketupat during storage were conducted in two temperature conditions, i.e. room temperature and cold temperature. Ketupat was produced by using IR 64 and Pandan Wangi rice varieties. The higher amylose content and the lower percentage of ketupat filling resulted in the lower of ketupat springiness during storage at room temperature. The springiness of ketupat also increased during storage at room temperature, but it did not change significantly during storage at cold temperature. The higher amylose content and the percentage of ketupat filling resulted in the higher of ketupat chewiness during storage at cold temperature. However, at room temperature, the chewiness was not affected by the amylose content. The chewiness of ketupat increased during storage at room temperature and cold temperature. The amylose content and the percentages of ketupat filling did not affect adhesiveness, of the ketupat during storage.  
Co-Authors Adhitya Yudha Pradhana, Adhitya Yudha Adil Basuki Ahza Afriyanti Afriyanti Aisah Aisah Akbar, Kelvin Muhammad Anis Khairunnisa, Anis Annisa Utami Seminar Anuraga Jayanegara Aprianti, Gustira Endah Ara Nugrahayu Nalawati Ata Aditya Wardana Auliana, Sigit Axiomawan, Firman Yudha BARLINA RINDENGAN, BARLINA Bayu Meindrawan Bonang Waspadadi Ligar Budi Nurtama Dede Robiatul Adawiyah desi juliani Dhita Sari Dias Indrasti Eko Hari Purnomo Elizabeth, Irma Rosiana Emmy Darmawati Evi Savitri Iriani Evi Savitri Iriani Evi Savitri Iriani Evy Damayanthi Fahim Muchammad Taqi Farha Herzegovina Fathia, Sarah Gustira Endah Aprianti Hadi Kurniawanto Harry Imantho Harsi D. Kusumaningrum Hendra Adi Prasetia Herza Govina Sobarsa Heti Herawati Huunaefi, Dase Iman Sabarisman Imawati Eka Putri Irma Rosiana Elizabeth Irman Hermadi Islamy, Agung Isnaini Rahmadi Jaka Wijaya Kusuma Jamyang Tashi Wangdi Joko Hermanianto Karlisa Priandana Kudang Boro Seminar Linda Trivana, Linda Melva Linda Aritonang Mona Nur Moulia Muhammad Arpah Muhammad Arpah Muhammad Hauzan Arifin Muhammad Rivai Muhammad Sudirman Akili Nancy Dewi Yulliana Nancy Dewy Yuliana Nanik, Rahmani Novia Nava Puspo Edi Giriwono Raafqi Ranasasmita Raafqi Ranasasmita Risma Rahmatunisa Rizal Syarief Rizal Syarief Rizal Syarief S. Joni Munarso Sandi, Olifia Mutiara Saraswati Sari, Ruly Novita SEDARNAWATI YASNI Sentani Chasfila setiavani, gusti setiavani, gusti Sri Widowati Sri Yuliani Sugiyono Sugiyono . Sugiyono . Sugiyono Sugiyono Suhandi Syahnada Jaya Syaifullah Syaifullah, Syahnada Jaya Tien Ruspriatin Muchtadi Tien Ruspriatin Muchtadi Tjahja Muhandri Usman Ahmad Utama, Rozi Satria Vega Yoesepa Pamela Wardhana, Danu Indra Winiati Pudji Rahayu yermia, yermia yermia Yuliana, Nancy Dewy