Research Article
Study of Temperature and Time Steaming of Dough as Material of Analog Rice Making
@INPROCEEDINGS{10.4108/eai.30-10-2018.2281463, author={I Gede Pasek Mangku and I Nyoman Rudianta and Luh Suryati}, title={Study of Temperature and Time Steaming of Dough as Material of Analog Rice Making}, proceedings={Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2019}, month={2}, keywords={dough steaming taro tofu quality}, doi={10.4108/eai.30-10-2018.2281463} }- I Gede Pasek Mangku
I Nyoman Rudianta
Luh Suryati
Year: 2019
Study of Temperature and Time Steaming of Dough as Material of Analog Rice Making
WARDS
EAI
DOI: 10.4108/eai.30-10-2018.2281463
Abstract
. Carbohydrates used in the manufacture of analog rice dough can come from sources of cereals and tubers, both in the form of starch and flour form as a whole. The factors that determine the quality of analog rice as a substitute for rice are, amylose and amylopectin ratios, protein content, starch gelatinization temperature, development of volume, water absorption, gel viscosity, and consistency of starch gel. This research is a factorial experiment with Randomized Block Design (RBD) consisting of two factors, namely: factor I, steaming temperature (P), which consists of 3 levels of treatment, namely: steaming temperature 70oC ± 5oC (P1); 80oC ± 5oC (P2); and 90oC ± 5oC (P3). Factor II: Time of steaming (W), which consists of three types of treatment, namely: (W1) = steaming for 20 minutes; (W2) = 30 minutes; (W3) = 40 minutes. The data obtained will be analyzed by ANOVA and followed by LSD test (5%) if the treatment has a significant effect (P <0.05). This study aims to determine and analyze the effect of temperature and time of steaming on the chemical and sensory properties of the dough.The results showed that the interaction of temperature and steaming time had a significant effect (P <0.05) on the moisture content of the dough but had no effect (P> 0.05) on fat content and amylose
