Indonesia memiliki keanekaragaman olahan nasi khas daerah sebagai kekayaan gastronomi nusantara. Namun demikian, olahan nasi tersebut memiliki umur simpan yang pendek, sehingga hanya dapat dikonsumsi di daerah tersebut. Salah satu solusi yang potensial untuk menangani masalah tersebut adalah pengembangan nasi instan. Pengembangan nasi instan telah dilakukan dan ditemukan pada berbagai sumber literatur. Oleh karena itu, penelitian ini bertujuan mengkaji metode pembuatan nasi instan dan potensinya dalam pengmbangan olahan nasi sebagai kekayaan gastronomi nusantara. Metode yang digunakan dalam penelitian ini berupa Systematic Literature Review (SLR) dari data base Google Scholar, PubMed, ScienceDirect, dan MPDI menggunakan protokol PRISMA. Ditemukan 19 artikel ilmiah yang memenuhi kriteria inklusi yang telah diidentifikasi dengan pendekatan Population, Intervention, Comparison, Outcome, and Study Design(PICOS). Hasil kajian menunjukkan bahwa proses pembuatan nasi instan melibatkan proses perendaman dengan larutan asam sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, dan pengeringan dengan berbagai metode. Metode pengeringan yang dapat digunakan beragam, seperti metode cabinet drying, fluidized bed drying, freeze drying, dan microwave drying. Proses pengeringan tersebut menggunakan suhu dan waktu yang berbeda-beda bergantung pada metode pengeringan yang digunakan, jenis nasi, dan kadar air yang ditargetkan. Pengembangan nasi instan berbasis resep tradisional yang dikemas secara modern dan praktis, tanpa kehilangan identitas rasadapat menjadi salah satu upaya pengembangan gastronomi nusantara dan daya saing wisata di tingkat global.
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