Effect of Temperature on Organoleptic Values

Oct 13, 2025 by magicalceylontours.com 31 views

Reveals Perfect Lemang Secret: The Effect of Temperature on Vertical Type Electric Lemang Electricity

Introduction

Lemang, a traditional Indonesian food, is a staple in many Indonesian households. However, the cooking process of lemang has its weaknesses that can be improved. Research conducted by Netty Sinaga, guided by Saipul Bahri Daulay and Lukman Adlin Harahap, aimed to investigate the effect of temperature on the quality of lemang when using vertical type electric lemang supply. This study was conducted at the Agricultural Engineering Laboratory, the USU Faculty of Agriculture in April-May 2015 using non-factorial random block design.

Background of the Study

Lemang is a traditional Indonesian food made from glutinous rice cooked in bamboo tubes over charcoal or wood fire. The cooking process of lemang is a complex process that requires precise temperature control to produce high-quality lemang. However, the traditional method of cooking lemang has its limitations, such as the difficulty in controlling the temperature and the risk of overcooking or undercooking the lemang. The use of vertical type electric lemang supply is a modern method of cooking lemang that can improve the efficiency and quality of the cooking process.

Methodology

This study used a non-factorial random block design to investigate the effect of temperature on the quality of lemang. Three levels of temperature were tested, namely 95 ° C, 100 ° C, and 105 ° C. The observed parameters included the effective capacity of the tools and organoleptic values of lemang. The study was conducted at the Agricultural Engineering Laboratory, the USU Faculty of Agriculture in April-May 2015.

Results

The results of this study showed that the cooking temperature had a significant effect on the organoleptic value of lemang. However, the temperature had no significant effect on the effective capacity of the lemang supply tool. The results of this study provide important insights in the process of making lemang.

Examining Deeper

The results of this study provide important insights in the process of making lemang. Here are some points to note:

Optimal Temperature

This study shows that temperature has an important role in determining the quality of organoleptic lemang. That is, the right temperature can produce lemang with a better texture, aroma, and taste. The optimal temperature for cooking lemang is between 95 ° C and 100 ° C.

Effect of Temperature on Organoleptic Values

Texture

Too low temperature can cause lemang to become soft and less ripe. Conversely, the temperature that is too high can make lemang hard and dry.

Aroma

The right temperature will produce a distinctive and fragrant aroma. The temperature that is too high can cause the aroma of lemang to become charred or unpleasant.

Taste

Optimal temperature will produce tasty and delicious taste. The temperature that is too low can cause lemang to taste, while the temperature is too high can make it bitter.

Effective Capacity

Although the temperature does not affect the effective capacity of the device, the use of the right temperature remains important to ensure the quality of the resulting lemang.

Conclusion and Suggestions

This study proves that cooking temperature has a significant effect on the quality of organoleptic lemang. This information can be used to develop a more efficient type of vertical electric lemang pickup tool and produce optimal quality.

Implications of the Study

By understanding the effect of temperature and other factors, we can create a more perfect and delicious lemang, and preserve Indonesian culinary traditions. This study provides important insights in the process of making lemang and can be used to develop a more efficient type of vertical electric lemang pickup tool.

Limitations of the Study

This study has some limitations. The study only investigated the effect of temperature on the quality of lemang and did not consider other factors such as cooking time and type of raw material. Further research needs to be done to determine the optimal temperature for each type of lemang and test the effect of other factors on the quality of lemang.

Future Research Directions

Further research needs to be done to determine the optimal temperature for each type of lemang and test the effect of other factors such as cooking time and type of raw material on the quality of lemang. This study provides a foundation for further research in this area and can be used to develop a more efficient type of vertical electric lemang pickup tool.

Conclusion

In conclusion, this study proves that cooking temperature has a significant effect on the quality of organoleptic lemang. This information can be used to develop a more efficient type of vertical electric lemang pickup tool and produce optimal quality. Further research needs to be done to determine the optimal temperature for each type of lemang and test the effect of other factors on the quality of lemang.
Frequently Asked Questions (FAQs) about the Effect of Temperature on Vertical Type Electric Lemang Supply

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of temperature on the quality of lemang when using vertical type electric lemang supply.

Q: What are the parameters observed in this study?

A: The parameters observed in this study include the effective capacity of the tools and organoleptic values of lemang.

Q: What are the levels of temperature tested in this study?

A: The levels of temperature tested in this study are 95 ° C, 100 ° C, and 105 ° C.

Q: What is the significance of the results of this study?

A: The results of this study show that the cooking temperature has a significant effect on the organoleptic value of lemang. This information can be used to develop a more efficient type of vertical electric lemang pickup tool and produce optimal quality.

Q: What are the implications of this study?

A: By understanding the effect of temperature and other factors, we can create a more perfect and delicious lemang, and preserve Indonesian culinary traditions.

Q: What are the limitations of this study?

A: This study has some limitations. The study only investigated the effect of temperature on the quality of lemang and did not consider other factors such as cooking time and type of raw material. Further research needs to be done to determine the optimal temperature for each type of lemang and test the effect of other factors on the quality of lemang.

Q: What are the future research directions?

A: Further research needs to be done to determine the optimal temperature for each type of lemang and test the effect of other factors such as cooking time and type of raw material on the quality of lemang.

Q: What are the benefits of using vertical type electric lemang supply?

A: The benefits of using vertical type electric lemang supply include improved efficiency, reduced cooking time, and better quality of lemang.

Q: Can the results of this study be applied to other types of lemang?

A: The results of this study can be applied to other types of lemang, but further research needs to be done to determine the optimal temperature for each type of lemang.

Q: What are the potential applications of this study?

A: The potential applications of this study include the development of a more efficient type of vertical electric lemang pickup tool and the production of optimal quality lemang.

Q: How can the results of this study be used in practice?

A: The results of this study can be used in practice by adjusting the temperature of the vertical type electric lemang supply to produce optimal quality lemang.

Q: What are the potential challenges of implementing the results of this study?

A: The potential challenges of implementing the results of this study include the need for further research to determine the optimal temperature for each type of lemang and the potential for variations in the quality of lemang depending on the type of raw material used.

Q: How can the results of this study be used to improve the quality of lemang?

A: The results of this study can be used to improve the quality of lemang by adjusting the temperature of the vertical type electric lemang supply to produce optimal quality lemang.