Pengaruh pemasakan, siklus pemanasan pendinginan, serta lama penyimpanan terhadap pati resisten nasi goreng

Oktavianus, Claudia (2017) Pengaruh pemasakan, siklus pemanasan pendinginan, serta lama penyimpanan terhadap pati resisten nasi goreng. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Resistant starch is classified as a starch that cannot be digested in human digestive systems. This research objective is to determine the type of oil with the highest resistant starch, the period of storage, and number of heating-cooling cycle that mostly increased resistant starch content of fried rice. The method consist of cooking rice to white rice and left for one night, then the white rice will made into fried rice that is treated with different types of oil, storage period, and heating-cooling cycles. The results show that cooking fried rice with coconut oil have the highest resistant starch and 6 heating-cooling cycles and 72 hours storage increase resistant starch significantly from 0.17 g/100 g to 0.51 g/100 g

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Oktavianus, ClaudiaNIM00000000956claudia.oktavianus@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Additional Information: NIM 00000000956
Uncontrolled Keywords: amylose, fried rice, resistant starch
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:52
Last Modified: 05 Aug 2020 04:03
URI: http://repository.uph.edu/id/eprint/1579

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