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Nasi Bergizi Layak dan Aman Dikonsumsi yang Disimpan di Magic Com Sampai 24 Jam

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The aim of the study was to understand the influence of natural acids added and preservation length of time to total bacteria, organoleptic test and protein and vitamin C concentration of cooked and preserved rice inside the Magic-Com. The study design was factorial nested (different time series experiment). Rice used was of Delanggu variety, given 3 treatments, i.e. without any acid as control,+ lemon,+ bilimbi. Acid concentration given was 2.5%. The rice were cooked and kept inside the Magic Com for 0 hours (control), 6,12,18 and 24 hours. To Analyze total bacteria, Total Plate Count method was used. Organoleptic test was done. Limited to 3 expert panelists. Protein measured by Kjeldahl, while C concentration by Iodometric methods. ANOVA was used to test the influence of treatments to total bacterial (α=0.01), continued by Duncan’s Organoleptic test was analyzed using Hedonic quality test. Dependent t-test was used to see the defference of protein and vitamin C kept in 0 24 hours (was white in rice+Lemon, while in rice+bilimbi and control, they become yellowish-white. The smell were rotten in control and rice+lemon, while no smell in rice-bilimbi. The tekstur was good in rice+bilimbi, but watery and lumpy in control and rice+lemon. The taste was insipidous. Total bacteria after 24 hours preservation on rice in control 2.83X10 which was greater than in rice+lemon (8.74x10) and+bilimbi (6.39 x10). Natural acid supplementation and preservation time gave influence to total bacteria growth (p=0.003). No difference between concentration of protein and vitamin C of 24 hours preservation found in rice+bilimbi. Rice would become nutritious, properly and safety up to 24 hours preserved in Magic –Com, if it cooked with addition of bilimbi.

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Jurnal Riset Kesehatan,7(1)2011:52-60

Publisher

Semarang : Poltekes Semarang UP2M., 2011

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8p.

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1829-5754

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ORYZA SATIVA

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