Oktavianus, Claudia (2017) Pengaruh pemasakan, siklus pemanasan pendinginan, serta lama penyimpanan terhadap pati resisten nasi goreng. Bachelor thesis, Universitas Pelita Harapan.
Text (Title)
Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (928kB) |
|
Text (Abstract)
Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (419kB) |
|
Text (ToC)
ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (478kB) |
|
Text (Chapter1)
Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (406kB) |
|
Text (Chapter2)
Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (465kB) |
|
Text (Chapter3)
Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (773kB) |
|
Text (Chapter4)
Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB) |
|
Text (Chapter5)
Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (421kB) |
|
Text (Bibliography)
Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (442kB) |
|
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (982kB) |
|
Text (Publication Agreement)
Publication-Agreement.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (692kB) |
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: |
|
||||||||
Contributors: |
|
||||||||
Additional Information: | SK 34-13 OKT p | ||||||||
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: | Users 18 not found. | ||||||||
Date Deposited: | 16 Oct 2018 07:52 | ||||||||
Last Modified: | 30 Sep 2021 03:28 | ||||||||
URI: | http://repository.uph.edu/id/eprint/1579 |
Actions (login required)
View Item |