Open AccessOptimalization the temperature and time of soaking in instant rice making process
Author(s) -
I. Rusdin,
Amran Laga,
Pirman
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/575/1/012008
Subject(s) - instant , staple food , rice water , oryza sativa , water saving , population , water consumption , rice plant , environmental science , mathematics , zoology , toxicology , agronomy , food science , chemistry , biology , environmental engineering , agriculture , medicine , water resource management , ecology , biochemistry , environmental health , gene , weevil
Rice ( Oryza sativa L.) as the staple food for the Indonesian population with average consumption level reaching more than 25.35 million tons per year. Rice grain is usually processed into rice and consumed as a staple food by most Indonesian people. The process of preparing rice is still relatively for the dynamic community, then preparation of instant rice will support preparing rice more shorter. The purpose of this research is to optimize the temperature and time of soaking in optimal water level at the gelatinization stage in instant rice making process. The research method was applied with various temperature of soaking (40, 50 and 60°C) and time of soaking (10, 20, 30, 40, 50 and 60 minutes). The parameter was observed the rice water level used oven method. The result was at 40°C temperature treatment, showed 37% average of water level. At the 50°C temperature, showed 38% average water level, and treatment with 60°C temperature, showed 39% average water level. The time of soaking ranges 10 to 60 minutes. The average of water level between 35% to 40%. The best temperature of soaking is 40°C in 10 minutes with a number of water level about 33%.