Instant rice is becoming more popular in modern lifestyle. This study investigated the effect of freezing temperature and duration on physicochemical characteristics of instant rice. Raw material used in this study was rice with two different amylose content, i.e. high (> 25%) and intermediate (20-25%). The experiment was conducted in randomized block design with treatments of freezing temperature (-20 and -4°C) and time (12, 18, and 24 hour), with three replications. The results of analysis of variance (ANOVA) showed that between freezing temperature and duration were significantly different of their physicochemical characteristics (p<0.05). The best freezing temperature and duration for both of rice was -4°C for 24 hour. Characteristics of instant rice from high amylose were rehydration time of 4.97 minutes, rehydration ratio of 3.14, density of 0.55 gr/ml, volume expansion of 178.99%, water absorption 55.44%, and yield recovery of 88.67%. This product contained of 6.57% moisture, 0.40% ash, 0.21% fat, and 7.92% protein. While, characteristics of instant rice from intermediate amylose were rehydration time of 4.07 minutes, rehydration ratio of 3.29, density of 0.57 gr/ml, volume expansion of 169.64%, water absorption 56.90%, yield recovery of 92.05%. This product contained of 7.58% moisture, 0.70% ash, 0.42% fat, and 7.92% protein.

Purpose of study was to see effect of type and concentration of filler in manufacture of shallot powder. Filler types were cassava starch 10, 30 and 50% and maltodextrin 1, 5, 10% . The most preferable product is cassava starch 10% and maltodextrin 1%, and the highest yield is at cassava starch 50% and maltodextrin 10%. At ash content, fat content, protein content, crude fiber content and vitamin C content, the best is on the addition of cassava starch 10% and maltodextrin1%. The addition of cassava starch 10% and 5% is the best on crude fiber content and antioxidant activity.

<p>Gaya hidup masyarakat di zaman modern dituntut untuk bergerak cepat termasuk dalam menyiapkan makanan. Oleh karena itu, perlu dicari alternatif proses untuk mempercepat pengolahan beras dengan tetap mempertahankan nilai gizinya. Beras amilosa rendah memerlukan waktu pemasakan yang cepat dengan tekstur yang pulen sehingga cocok digunakan sebagai bahan baku nasi instan. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik fisikokimia, sensori, dan fungsionalnya nasi instan dari beras amilosa rendah. Bahan baku yang digunakan adalah beras Sintanur. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola faktorial dengan perlakuan suhu pembekuan (-4oC dan -20oC) dan waktu pembekuan (12, 18, dan 24 jam), diulang empat kali. Proses produksi nasi instan menggunakan beras kadar amilosa rendah terdiri dari perendaman dalam larutan natrium sitrat 5% (1:2), pencucian, pengaronan, pemasakan menggunakan rice cooker, pendinginan pada suhu -20oC selama 24 jam, thawing, dan pengeringan. Hasil analisa ragam (ANOVA) menunjukkan bahwa suhu pembekuan, waktu pembekuan, dan interaksi keduanya berpengaruh nyata terhadap karakteristik fisikokimia dan fungsional. Nasi instan memiliki karakteristik waktu rehidrasi 3,19 menit, densitas kamba 0,50 g/ml, rendemen 96,80%, daya serap air 48,73% dan volume pengembangan 154,99%. Nasi instan mengandung kadar air 12,39%, kadar abu 0,67% (bk), kadar lemak 0,18% (bk), kadar protein 0,88% (bk), kadar karbohidrat 90,28% (bk), kadar amilosa 17,28%, dan daya cerna pati 62,37%. Hasil uji sensori menunjukkan bahwa berdasarkan uji kruskal-wallis (p&gt;5%) panelis menyukai warna, rasa, tekstur, aroma, dan penampakan nasi instan pada perlakuan pembekuan suhu -20oC selama 24 jam.</p><p><strong><br /></strong></p><p><strong>Characterization of Physicochemical, sensory, and fungtional Properties of instant rice from low amylose rice.</strong></p><p>In the modern lifestyle people are required to move quickly, including in preparing food. Therefore, alternative processes should be sought to accelerate rice processing while maintaining its nutritional value. This research aimed to produce instant rice using low amylose content with their physicochemical, sensory, and functional characteristics. Raw material used was Sintanur rice. The experiment was conducted in complete randomized design of factorial with treatments of freezing temperature (-20 and -4^oC) and duration (12, 18, and 24 hour), with four replications. The results of analysis of variance (ANOVA) showed that between freezing temperature and duration were significantly different of their physicochemical and functional characteristics (p&lt;0.05). Instant rice production process using low amylose rice consist of soaking in 5% sodium citrate solution (1: 2), washing, staining, cooking using a rice cooker, freezing at -20^oC for 24 hours, thawing, and drying. Characteristics of instant rice produced were rehydration time of 3.19 minutes, bulk density of 0,50 g/ml, yield of 96,80%, water absorption of 48,73%, and volume expansion of 154,99%. This product contained of 12,39% moisture, 0,67% ash (db), 0,18% fat (db), 0,88% protein (db), 90,28% carbohydrate (db), 17,28 amylose, and 62,37% starch digestibility.  Sensory test results showed that the panelists liked the color, taste, texture, aroma, and appearance of instant rice.</p>

dicampur dengan buah sebagai sumber serat dan vitamin. Pemilihan bahan untuk formulasi campuran (komposit) merupakan hal penting untuk dapat menghasilkan produk yang baik. Talas, kacang hijau dan pisang merupakan kombinasi yang baik untuk bahan pembuatan sereal sarapan. Penelitian ini bertujuan untuk menghasilkan breakfast meal berbasis talas, kacang hijau dan pisang dengan energi tidak kurang dari 300 kkal yang disukai. Formulasi dilakukan secara bertahap, meliputi formulasi tepung komposit dilanjutkan dengan formulasi flake. Flake yang dihasilkan diuji peringkat. Hasil terbaik adalah flake yang dibuat dari tepung komposit 90% dicampur dengan susu bubuk 5%, dan santan dengan perbandingan antara tepung komposit : dan santan. Perbandingan antara tepung komposit dan santan 1:1. Flake ini mempunyai kadar air 2,34%, abu 2,36%, lemak 20,08%, protein 19,86%, kalori 479,66 kkal/100g, serat kasar 6,11%, serat pangan 8,07%, dan indeks kelarutan 0,0141 g/ml.Kata kunci: flake, talas, breakfast meals, oven Abstract. Ermi Sukasih and Setyadjit. 2012. Formulations of taro-based breakfast flake with high energy using oven method. Ready to eat breakfast meal is quite popular food products. Breakfast meal can be made from tubers as a source of carbohydrate, mixed with mung bean as a source of protein and also with fruits as a source of fiber and vitamins. The selection of materials for the formulation of cereal flakes are very important to produce a good final product. Taro, mung beans and bananas are good combinations for the manufacture of breakfast meals. The aim of the research was to produce a taro-based breakfast meal consisting of taro flour, mung beans and bananas with the minimum energy of 300 cal. The formulation process was done in some stages, including formulation of composite flour, was flake formulations, and rank test. The best result (formula 3) was flakes made of 90% of composite flour, 5% of milk powder, and coconut milk with the ratio of to composite flours: coconut milk is 1:1. The best flakes had a moisture content of 2.34%, ash of 2.36%, fat of 20.08%, protein of 19.86%, calories of cal/100g 479.66, crude fiber of 6.11% , dietary fiber of 8.07%, and solubility index of 0.0141 g / ml.Key words: flake, taro, breakfast meals, oven PENDAHULUANProses penyiapan sarapan yang memerlukan waktu lama kurang menguntungkan pada kondisi seperti sekarang ini yang menuntut kepraktisan dan hemat waktu. Saat ini makin banyak jumlah ibu rumah tangga yang bekerja sehingga memiliki waktu penyiapan sarapan sangat terbatas, dilain pihak kebutuhan gizi tidak dapat diabaikan. Solusinya adalah makanan yang cepat dan praktis dalam penyajiannya namun memenuhi kebutuhan standar gizi.Produk makanan sarapan siap santap merupakan salah satu produk pangan yang sangat digemari oleh masyarakat. Makanan sarapan dapat dibuat dari umbiumbian sebagai sumber karbohidrat, dicampur kacangkacangan sebagai sumber protein, atau bisa juga dicampur dengan buah sebagai sumber serat dan vitamin. Dalam hal ini pemilihan bahan untuk formulasi campuran (kom...

Scarcity of shallot supply often occurs in Indonesia. Production into powder is one of the solutions to overcome the problem. In the form of powder there is an advantage of having a longer shelf life and ease of use.  Storability study is very important especially for new food products from result of research and development activities. The purpose of this study is to predict the shelf life of shallot powder soaked with the two anti-browning ingredients (citric acid 1% and sodium bisulphite  500 ppm) by using an acceleration method. Shallot powder samples packed in alufo bags and stored at temperatures of 20 oC, 30 oC and 40 oC. The shelf life prediction using acceleration method through semi-empirical approach to the Arrhenius equation with the critical parameters of the color values (oHoe). The results of multivariete analyses showed that the use if color parameter as determinated parameter is appropriate. The results showed that the shallot powder with sodium bisulfite soaking has a longer shelf life by 9.3 months, compared to soaking with citric acid having 7 months at room temperature.