The purpose of this research of was to determine the effect of various
phosphate salt concentration (Na2HPO4) and the best soaking time on the
characteristics of instant white glutinous rice.The benefits of this research are to
provide a variation in the processing of sticky rice so as to increase the added
value of glutinous rice, providing an alternative form of processed food glutinous
rice into fast food, and produce instant white glutinous rice are more varied.
The experimental design in this research using 3x3 factorial design in a
randomized complete block design (RAK) with 3 times repetition, so that there are
27 experiment units. In this research, the factors that used are concentrations of
disodium hydrogen phosphate (Na2HPO4) 0,1%, 0,3%, and 0,5% and soaking
time (60 minutes, 120 minutes, 180 minutes). There are several responses used,
which are organoleptic response with the attributes of texture, aroma, and taste.
Physics responses by measuring sticky rice volume and cooking time. Chemical
responses by water content and starch content.
Based on results of this research condluded the concentration of disodium
hydrogen phosphate (Na2HPO4) significantly affect the measuring sticky rice
volume, cooking time, moisture, starch content but no significant effect on the
responses of the organoleptic taste, aroma, and texture.Factor soaking time
significantly affect the measuring sticky rice volume, cooking time, the water
content and starch content of no significant effect on the responses of the
organoleptic taste, aroma, and texture. The interaction between the concentration
of disodium hydrogen phosphate (Na2HPO4) and soaking time effect on
measuring sticky rice volume, cooking time, the water content and starch content
of no significant effect on the responses of the organoleptic taste, aroma, and
texture.
Based on primary research condluded the best treatment is a3b1
treatment(concentration of disodium hydrogen phosphate 0.5% and soaking time
for 60 minutes) with the starch content of 59.78%; water content of 3.67%;
cooking time for 09.32 minutes; and measuring sticky rice volume 123.97%.
Key words: Dinatrium Hydrogen Phosphat Concentration, Soaking Time, Rice
Volume, Cooking Time, water content, starch content and instan white glutinous
ric
