Hasil terbaik pada penelitian nasi kuning instan diperoleh pada rasio santan:beras 300:200 dan lama pembekuan 48 jam, memiliki nilai rendemen sebesar 97,80%. Pada karakteristik fisikokimia diperoleh densitas kamba sebesar 0,66 g/ml, volume pengembangan 109,40%, daya serap air 95,00% dan waktu rehidrasi 6,42 menit. Pada karakteristik kimia diperoleh kadar air beras 8,24%, kadar air nasi 70,40%, kadar lemak 1,40% dan kadar pati 56,69%. Selain itu, berdasarkan karakteristik sensori menunjukkan rasa mendekati gurih (3,73), warna mendekati kuning muda (1,80), ada aroma gurih kuat (4,05) dan tekstur agak pera (3,25).

Kata Kunci : Nasi Kuning Instan, Beras, Santan,  Lama Pembekuan

ABSTRACT

            Yellow rice is one of the traditional foods widely consumed in Indonesia, including by the Banjar ethnic community. Banjar yellow rice has been developed into an instant food product with a short and simple preparation process, making it a potential alternative for emergency food and convenience food products. This instant form is suitable for consumers with busy lifestyles because it is more practical and offers a longer shelf life. Traditionally, Banjar yellow rice is prepared using local Banjar rice, which has a dry and non-sticky texture. One of the local rice varieties used is Mayang Jambun rice, originating from Handil Birayah Bawah Village, Bumi Makmur District, South Kalimantan. This rice variety produces fluffy, non-sticky cooked rice with a white appearance and slender grains, making it highly suitable for processing into yellow rice.

            The objectives of this study were to analyze the effect of the coconut milk-to-rice ratio and freezing duration on the quality of instant yellow rice and to determine the best treatment based on its physicochemical, chemical, and organoleptic characteristics. This study employed a factorial Randomized Complete Block Design (RCBD) with two factors. The first factor was the coconut milk-to-rice ratio: (1:2), (2:2), and (3:2). The second factor was freezing duration: 24, 48, and 72 hours. Data were analyzed using Analysis of Variance (ANOVA), and significant differences were further evaluated using Duncan's Multiple Range Test (DMRT) for yield, physicochemical properties (bulk density, volume expansion, water absorption, and rehydration time), and chemical properties (moisture content, fat content, and starch content). Organoleptic characteristics (scoring and hedonic tests) for taste, color, aroma, and texture were analyzed using the Kruskal–Wallis test followed by the Multiple Comparison test.

            The best treatment for instant yellow rice was obtained using a coconut milk-to-rice ratio of 300:200 with a freezing duration of 48 hours. This treatment produced a yield of 97.80%. The physicochemical characteristics included a bulk density of 0.66 g/mL, volume expansion of 109.40%, water absorption of 95.00%, and a rehydration time of 6.42 minutes. The chemical characteristics consisted of rice moisture content of 8.24%, cooked rice moisture content of 70.40%, fat content of 1.40%, and starch content of 56.69%. Based on sensory evaluation, the product exhibited a moderately savory taste (3.73), a light yellow color (1.80), a strong savory aroma (4.05), and a slightly dry (non-sticky) texture (3.25).

Keywords: Instant Yellow Rice, Rice, Coconut Milk, Freezing Duration