Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Pramesthi, Azzahra Nur Shifa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Organoleptic Characteristics of Instant Uduk Rice with Different Types of Rice Varieties and Steaming Time Pramesthi, Azzahra Nur Shifa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.602

Abstract

Instant uduk rice is a quick-cooking rice that can be prepared within 3-5 minutes and is characterized by porous rice grains. Different types of rice varieties and the gelatinization process during steaming are known to affect the organoleptic properties of instant uduk rice. The purpose of this study was to determine the effect of different types of rice varieties and steaming time on the physicochemical and organoleptic characteristics of instant uduk rice. This research method used a completely randomized design (CRD) factorial pattern of 2 factors with 2 replications. Factor I was rice variety (IR 42, IR 64, and Sintanur) and factor II was steaming time (20, 30, 40 minutes). Organoleptic testing in this study used a scoring test. The data obtained will be analyzed using Analysis of Variance (ANOVA). The results showed that different varieties of rice and steaming time affected the organoleptic properties of instant uduk rice.
Co-Authors Ratna Yulistiani