PENGARUH KADAR KUNYIT DAN LAMA PENYIMPANAN TERHADAP MUTU MAKANAN TRADISIONAL NASI KUNING** (Effect of Turmeric Concentration and Storage Time on Nasi Kuning Traditional Food)

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Gatot Priyanto*, R.S. Sianturi dan B.Santoso

Jurusan Teknologi Pertanian,Fakultas Pertanian Universitas Sriwijaya

Jl. Raya Palembang-Prabumulih Km.32 Inderalaya OI

Telp./Fax: (0711) 580664, *Email: gpri@ymail.com

ABSTRACT

Research was objected to observed the quality of nasi kuning during storage which was prepared by the natural color of turmeric. Nasi kuning is traditional javanese food on many special event. The experiment has been conducted on  factorial completely randomized design with two treatments and three replications.  The first treatment was turmeric concentration in three levels (0%, 5% and 10%), the second one was storage time in five levels (0, 6, 12, 18 and 24 hours).  Quality was measured on some parameters expressed such as colour, moisture content, spesific volume and consumer’s sensories test for colour, aroma and texture. The result showed that tumeric concentration and storage time had significant effect on colour, moisture content and spesific volume of nasi kuning. It was prefered by the panelists, based on its colour, aroma and texture, nasi kuning with five percent of tumeric concentration with in six hours storage time. This nasi kuning was characterized by color with lightness (61,8), chroma (55,8), and hue (126,9),  moisture content of 56,742 % and spesific volume of 8,2 cm³/g.  

Keywords : nasi kuning. tumeric, storage, quality