Report

The Effect of Holding Time of Reheating Frozen Rice in Specific Temperature

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This research project addresses the challenge of food waste at Hangry Indonesia, a cloud kitchen
restaurant. Focusing on rice, a staple in their menu, the study aims to create a sustainable system to
reduce food waste when sales fall short of targets. Additionally, the project explores the impact of
reheating frozen rice on texture, specifically addressing issues such as browning and hardening, which
are considered quality concerns. The study investigates three types of rice (Basmati, Natural, and
Japanese) and analyzes the effects of different reheating times using hydrating tool and reheating tool
methods. Through statistical analyses, including binomial and chi-square tests, the research examines
whether holding time during reheating affects the texture and average weight of the rice. The results
indicate that, despite potential challenges in reheating techniques, proper methods and storage
conditions can minimize textural disparities, contributing to sustainable practices in the culinary
industry.

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Availability

Detail Information

Series Title

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Call Number

EP FS-019

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FS-019

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

sensory analysis
Statistical Analysis
sustainability
Food Waste Reduction
Rice Quality
Reheating Techniques
Texture Changes
Regelatinization
Culinary Settings
Hangry Indonesia
Binomial Test
Chi-Square Test
Asian Cuisine

Specific Detail Info

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Statement of Responsibility

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