Pengaruh waktu blanching dan lama penyimpanan terhadap karakteristik cooked parboiled rice (Oryza sativa L.) = The Effect of blanching time and storage times on the characteristics of cooked parboiled rice (Oryza sativa L.)

Hendrani, Cindy (2011) Pengaruh waktu blanching dan lama penyimpanan terhadap karakteristik cooked parboiled rice (Oryza sativa L.) = The Effect of blanching time and storage times on the characteristics of cooked parboiled rice (Oryza sativa L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Rice is an important food for over half of the world’s population. Nowadays prolonged storage of rice is needed to keep the physicochemical properties of rice. Parboiled rice is one of hydrothermal treatment product that made from paddy’s grain with blanching method to remove peroxide enzyme. This method prolonged the storage time of rice. This research used one variety, IR 64 rice from different province, Central Java and West Java. There are two kinds of blanching method, steaming and boiling, in this research used boiling method in 80 oC with five variation times in preliminary, which are 10, 20, 30, 40, and 50 minutes, then based on moisture content, solid loss, water uptake, amylase content, pH, hardness, and vitamin B1, the best parboiled rice with one blanching time will be taken. The best parboiled rice from preliminary entered storage times were 10, 20, 30, 40, and 50 days and will be cooked. Analysis performed in cooked parboiled rice were the level of hardness, stickiness, moisture content, gelatinization level, amylase content, size of starch granules, organoleptic and vitamin B1. From this research of parboiled rice, the result proven that parboiled rice could maintain the characteristic rice in storage time in IR 64 from Central Java and West java.

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