Karakterisasi Sifat Fisikokimia, Sensori, Dan Fungsional Nasi Instan Dari Beras Amilosa Rendah

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dc.contributorBalai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No.12, Bogor, Indonesia, 16114en-US
dc.creatorsasmitaloka, kirana sanggrami; Indonesian Center for Agricultural Postharvest Research And Development (ICAPRD) - IAARD
dc.creatorWidowati, Sri; Indonesian Center for Agricultural Postharvest Research And Development (ICAPRD) - IAARD
dc.creatorSukasih, Ermi; Indonesian Center for Agricultural Postharvest Research And Development (ICAPRD) - IAARD
dc.date2020-06-29
dc.date.accessioned2020-11-06T02:49:25Z
dc.date.available2020-11-06T02:49:25Z
dc.descriptionGaya hidup masyarakat di zaman modern dituntut untuk bergerak cepat termasuk dalam menyiapkan makanan. Oleh karena itu, perlu dicari alternatif proses untuk mempercepat pengolahan beras dengan tetap mempertahankan nilai gizinya. Beras amilosa rendah memerlukan waktu pemasakan yang cepat dengan tekstur yang pulen sehingga cocok digunakan sebagai bahan baku nasi instan. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik fisikokimia, sensori, dan fungsionalnya nasi instan dari beras amilosa rendah. Bahan baku yang digunakan adalah beras Sintanur. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola faktorial dengan perlakuan suhu pembekuan (-4oC dan -20oC) dan waktu pembekuan (12, 18, dan 24 jam), diulang empat kali. Proses produksi nasi instan menggunakan beras kadar amilosa rendah terdiri dari perendaman dalam larutan natrium sitrat 5% (1:2), pencucian, pengaronan, pemasakan menggunakan rice cooker, pendinginan pada suhu -20oC selama 24 jam, thawing, dan pengeringan. Hasil analisa ragam (ANOVA) menunjukkan bahwa suhu pembekuan, waktu pembekuan, dan interaksi keduanya berpengaruh nyata terhadap karakteristik fisikokimia dan fungsional. Nasi instan memiliki karakteristik waktu rehidrasi 3,19 menit, densitas kamba 0,50 g/ml, rendemen 96,80%, daya serap air 48,73% dan volume pengembangan 154,99%. Nasi instan mengandung kadar air 12,39%, kadar abu 0,67% (bk), kadar lemak 0,18% (bk), kadar protein 0,88% (bk), kadar karbohidrat 90,28% (bk), kadar amilosa 17,28%, dan daya cerna pati 62,37%. Hasil uji sensori menunjukkan bahwa berdasarkan uji kruskal-wallis (p>5%) panelis menyukai warna, rasa, tekstur, aroma, dan penampakan nasi instan pada perlakuan pembekuan suhu -20oC selama 24 jam.Characterization of Physicochemical, sensory, and fungtional Properties of instant rice from low amylose rice.In the modern lifestyle people are required to move quickly, including in preparing food. Therefore, alternative processes should be sought to accelerate rice processing while maintaining its nutritional value. This research aimed to produce instant rice using low amylose content with their physicochemical, sensory, and functional characteristics. Raw material used was Sintanur rice. The experiment was conducted in complete randomized design of factorial with treatments of freezing temperature (-20 and -4oC) and duration (12, 18, and 24 hour), with four replications. The results of analysis of variance (ANOVA) showed that between freezing temperature and duration were significantly different of their physicochemical and functional characteristics (p<0.05). Instant rice production process using low amylose rice consist of soaking in 5% sodium citrate solution (1: 2), washing, staining, cooking using a rice cooker, freezing at -20oC for 24 hours, thawing, and drying. Characteristics of instant rice produced were rehydration time of 3.19 minutes, bulk density of 0,50 g/ml, yield of 96,80%, water absorption of 48,73%, and volume expansion of 154,99%. This product contained of 12,39% moisture, 0,67% ash (db), 0,18% fat (db), 0,88% protein (db), 90,28% carbohydrate (db), 17,28 amylose, and 62,37% starch digestibility.  Sensory test results showed that the panelists liked the color, taste, texture, aroma, and appearance of instant rice.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11248
dc.identifier10.21082/jpasca.v17n1.2020.1-14
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/11156
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11248/9178
dc.rightsCopyright (c) 2020 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 17, No 1 (2020): Jurnal Penelitian Pascapanen Pertanian; 1-14en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectNasi instan; proses instanisasi; fisikokimia; sensori; fungsional; Instant rice; instanization process; physicochemical; sensory; functional.en-US
dc.titleKarakterisasi Sifat Fisikokimia, Sensori, Dan Fungsional Nasi Instan Dari Beras Amilosa Rendahen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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