Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA15216, author = {Dian Yuliana and Mukhammad Asy’ari and Wasino Rahmanto}, title = {Pengaruh Penambahan Natrium Klorida pada Larutan Karbohidrat untuk Efisiensi Proses Pemasakan Nasi}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {12}, number = {3}, year = {2009}, keywords = {pemasakan nasi; natrium klorida; karbohidrat; efisiensi}, abstract = {Memasak nasi merupakan rutinitas yang dilakukan oleh sebagian besar penduduk di Asia, yang pada umumnya kurang efisien dalam penggunaan energi panas. Salah satu strategi untuk efisiensi energi dalam memasak nasi adalah melalui teknik pengolahan bahan. Pada penelitian ini dilakukan pengamatan pengaruh NaCl terhadap kemampuan mentransfer dan menyimpan energi panas larutan karbohidrat murni dan campuran, kemudian diaplikasikan untuk efisiensi proses pemasakan nasi. Penelitian dilakukan dengan pengamatan kenaikan suhu selama proses pemanasan dan penurunan suhu selama proses pendiaman. Berdasarkan hasil penelitian didapatkan penambahan NaCl pada berbagai konsentrasi tidak mempengaruhi kemampuan mentransfer tetapi cenderung menurunkan kemampuan menyimpan energi panas larutan karbohidrat. Penambahan NaCl 1% menyebabkan kemampuan menyimpan energi panas dari larutan karbohidrat dengan struktur molekul kompleks dan ukuran molekul besar lebih lama dibandingkan dengan larutan karbohidrat dengan struktur molekul sederhana dan ukuran molekul kecil. Hasil aplikasi menunjukkan bahwa penambahan larutan jeli 3,0% dengan penambahan NaCl 1% dalam proses pemasakan nasi mampu mencapai efisiensi energi sebesar 28,14% dan efisiensi waktu 20%. Proses pemasakan nasi paling efisien bisa dilakukan dengan pemanasan selama 18 menit dan pendiaman selama 7 menit dalam sistem bersekat.}, issn = {2597-9914}, pages = {81--87} doi = {10.14710/jksa.12.3.81-87}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/15216} }
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