Organoleptic Characteristics of Instant Uduk Rice with Different Types of Rice Varieties and Steaming Time

Azzahra Nur Shifa Pramesthi (1), Ratna Yulistiani (2)
(1) Food Technology Department, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
(2) Food Technology Department, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
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How to cite (AJARCDE) :
Pramesthi, A. N. S., & Ratna Yulistiani. (2025). Organoleptic Characteristics of Instant Uduk Rice with Different Types of Rice Varieties and Steaming Time. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(1), 87–90. https://doi.org/10.29165/ajarcde.v9i1.602

Instant uduk rice is a quick-cooking rice that can be prepared within 3-5 minutes and is characterized by porous rice grains. Different types of rice varieties and the gelatinization process during steaming are known to affect the organoleptic
properties of instant uduk rice. The purpose of this study was to determine the effect   of   different  types  of  rice  varieties  and  steaming  time  on  the physicochemical and organoleptic characteristics of instant uduk rice. This research method used a completely randomized design (CRD) factorial pattern of 2 factors with 2 replications. Factor I was rice variety (IR 42, IR 64, and
Sintanur) and factor II was steaming time (20, 30, 40 minutes). Organoleptic testing in this study used a scoring test. The data obtained will be analyzed using Analysis of Variance (ANOVA). The results showed that different varieties of rice and steaming time affected the organoleptic properties of instant uduk rice.

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