Pradipta, Yoseph Radityo Agni and Pandiangan, Febbyandi and Suhartini, Suhartini (2021) The Effect of Cooking Method on Physicochemical and Sensory Properties of New Varieties White Rice Baroma and Red Rice Pamelen. Bachelor thesis, Swiss German University.

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Abstract

To analyze the effect of different cooking methods on physicochemical and sensory properties of new varieties that released by Indonesian Agency for Agricultural Research and Development (IAARD). A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice varieties (Baroma and Pamelen) and the second factor was the cooking method (boiling and steaming, and rice cooker). Results showed that Baroma varieties was classified into long grain type rice, on the other hand Pamelen was classified into medium grain type rice. The amylose content of Baroma and Pamelen are higher after cooked, even in different cooking method other than the rice comparison from market (Topi Koki Panda Wangi for white rice and Cempo Merah Javara for red rice). Sensory analysis shown that most of the panelist overall like the physical properties of these two new varieties. From attribute test difference result, most of panelist still prefer the fluffier rice and medium grain rice other. Statistical analysis showed that cooking method had significant effects on the hardness of the cooked rice.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Basmati, Cooking Method, Red Rice, Rices, Local Varieties, New Varieties, White Rice
Subjects:	S Agriculture > SB Plant culture > SB191 Rice T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	04 Jan 2022 05:00
Last Modified:	04 Jan 2022 05:00
URI:	http://repository.sgu.ac.id/id/eprint/2278

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