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All Journal Jurnal Teknologi Agro-Industri Jurnal Pengembangan Agroindustri Terapan
Aldilla Sari Utami
Politeknik Negeri Sriwijaya
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Other

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Journal : Jurnal Pengembangan Agroindustri Terapan

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KARAKTERISTIK PANGAN LOKAL INSTAN “BURGO” DIPRODUKSI DENGAN METODE EKONOMIS FREEZING-DRYING Aldilla Sari Utami; Ira Gusti Riani; Marta Tika Handayani
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i2.3221

Abstract

Instant burgo made from 3 kinds of rice flour combined with binding agents and salt in determined proportion were studied for achieving the information on best combination which produced desired food product. the dehydration methods were also compared between direct drying and freezing-drying application. The main flours have amylose content ranging between 15.64- 23.83%, whereas binding agents have amylose content in quite higher range, 2.8-30.21%. This variation was suggested affecting the important characteristic of instant burgo, such as texture. Moreover, the instant burgo had the same hardness and cohesiveness as the freshly processed of original recipe of burgo from the same type of rice.
Co-Authors Ira Gusti Riani Marta Handayani Marta Tika Handayani Onne Akbar Nur Ichsan