Study of Temperature and Time Steaming of Dough as Material of Analog Rice Making

Carbohydrates used in the manufacture of analog rice dough can come from sources of cereals and tubers, both in the form of starch and flour form as a whole. The factors that determine the quality of analog rice as a substitute for rice are, amylose and amylopectin ratios, protein content, starch gelatinization temperature, development of volume, water absorption, gel viscosity, and consistency of starch gel. This research is a factorial experiment with Randomized Block Design (RBD) consisting of two factors, namely: factor I, steaming temperature (P), which consists of 3 levels of treatment, namely: steaming temperature 70C ± 5C (P1); 80C ± 5C (P2); and 90C ± 5C (P3). Factor II: Time of steaming (W), which consists of three types of treatment, namely: (W1) = steaming for 20 minutes; (W2) = 30 minutes; (W3) = 40 minutes. The data obtained will be analyzed by ANOVA and followed by LSD test (5%) if the treatment has a significant effect (P <0.05). This study aims to determine and analyze the effect of temperature and time of steaming on the chemical and sensory properties of the dough.The results showed that the interaction of temperature and steaming time had a significant effect (P <0.05) on the moisture content of the dough but had no effect (P> 0.05) on fat content and amylose. The average value of the dough water content ranged from 52,736-59,627%. The highest water content of the dough was 59,627% produced by steaming treatment at 80C ± 5C for 20 minutes. While the lowest water content of the dough was 52.736% and the steaming treatment temperature was 70C ± 5C for 40 minutes. The average value of fat content of the dough ranged from 2.4524.003%. The highest fat content of 4.003% was produced by a treatment temperature of 90C ± 5C for 20 minutes, while the lowest fat content was 2.452% produced by the treatment of steaming temperature of 70C ± 5C for 40 minutes. Amylose dough levels ranged from 0.014-0.055%. The sensory test results showed that the average color values ranged from 1.93-3.67 (very dark-lightness), the highest color value of 3.67 (lightness) produced by a treatment temperature of 70C ± 5C for 40 minutes. The highest odor value of 2.70 (agak langu) was produced by a temperature of 70C ± 5C for 40 minutes and the highest texture value of the dough was 3.40 (smooth) produced by a treatment temperature of 70C ± 5C for 40 minutes.