Yosadi, Regina Christine and Marpaung, Abdullah Muzi and Pratiwi, Mutiara (2017) Characterizations and Digestibility Properties of Rice Variety IR64 Under Different Local Cooking Methods in Indonesia. Bachelor thesis, Swiss German University.

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Abstract

"The aim of this study was to determine the nutrient value, physicochemical properties and digestibility properties of cooked rice under different cooking methods. There are five different local cooking methods of rice that used in this research, which are by using rice cooker, aron method, nasi bakar, ketupat and lontong. Among the samples, based on nutritional value, Ketupat had the highest fat content (0.28%), protein content (4.25%), and carbohydrate content (41.49%). Based on physicochemical and digestibility properties, Lontong was better than other sample because it had the lowest breakdown viscosity (105 cP), lowest setback viscosity (619 cP), highest resistant starch (22.92%) and low starch digestibility value (31.40%). It means that Lontong is stabile to the heating process and have longer shelf life than others sample and also due to high resistant starch and low starch digestibility value, it digested longer in the body than other samples.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Nutritional Value ; Different Cooking Methods of Rice ; Physicochemical Properties ; Digestibility Properties
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:05
Last Modified:	14 May 2020 05:05
URI:	http://repository.sgu.ac.id/id/eprint/86

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