V.
KESIMPULAN DAN SARAN
5.1.
hasi I
Dari
perendaman
Lama
nyata
sangat
ini
menit,
d.rn tidak
kesimpulan
Na2HPO4
berpengaruh
tekstur
air,
kadar
terhadap
nasi ,
air.
renddmen
menit.
10
densitas
menit-
kenampakan
kadar
terhadap
selama
rehidrasi
menit,
nasi,
tekstur
rasa dan tidak
rendemen, kenampakan serta
dan
aroma dan rasa.
nyata
kamba,
L5
don
10 menit
serta
perpengaruh terhadap warna,
kadar amilosa,
ami losa,
kadar
5 menit,
selama
Penambahan GMSberpengarrrh sangat
5
diambi I
dapat
larutan
dalam
kamba, rehidrasi
densitas
L5
penel itian
ber i kut :
s e b a g T ai 1.
I(ESIMPULAN
berpengaruh
terhadap aroma dan warna. 3.
Ter tlapat
No2l{PO4 dan
Iar-utan
dalam
l
(5 menit,
10 menit
perendaman
jam
1.7
l r a d o r c l m iI o s a air
rehidrasi
instant
rehidrasi selama
serta
terbaik
dengan
densi tas
selama 10 meniL
5 menit 68,59%,
GMS
tel'trarJalr
i
se I am.e
rehidras rasa.
adalah
penambahan
dan
2L ,32"4,
penambahan
15 menit) yang
perlakuan
menghasi l!:an beras
kadar
dan
lama perertclatrtRrt
ant-ara
nas i ,
tekstur
dens i tas
Kombinasi
perlal
inter-aksi
GMS
kadar
yang
0,3%
IO,69%,
air
kamba
0, 5191
59,I7%, kadar
deng:an larna
air
kadar
g/ml , air^
rehidrasi
61 selama
rendemen warnd rasa
74,49%,
15 menit
kenampakan
96,20%.
(suka) ,
7,OO 6,60
(agak
aroma
(beras
krrnincr;on 1,-hilr
yang
instant)
I nn
diperoleh
Ol,-h l.erene irrl-
r---ar c r
produk
(agak
6,75 6,75
(agak
suka )
suka) , dan
SARAN
penelitian
hasil
3,97O mm/q/detik,
nasi
suka).
5.2.
Dari
tekstur
akhir
irri
memil iki itU
maSih
produl<
diperoleh wdrna
agak
cfinerl rrkan
pcngerr ngdn yang
lebih
deng:an warna yarrg lebih
al
kekuningnenelitian tepat baik.
agdr
VI Anonymous.
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