Browsing by Author "Wibowo Pribadi"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Mutu Fisik, Mutu Giling, dan Kandungan Antosianin Beras Hitam dan Beras Merah Lokal Jawa Barat
    (Balai Besar Penelitian Tanaman Padi, 2010-11-18) Indrasari, Siti Dewi; Wibowo Pribadi
    Abstract Physical Quality, Milling Quality and Anthocyanin Content of West Java Local Black and Red Rice's. Rice is not only contained source of energy and source of nutrients, but it also contains active component having physiological function useful for human health. Black r rice and red rice haves not been as a staple food yet, but they are promising. It was reported that the pigment colour of red, purple, and black were available in the pericarp layer and at the outer layer of the rice endosperm. Anthocyanin is the pigment which determines the red, the blue, and the purple colours in flowers, fruits, and vegetables. In human health, it can function as antioxidant, anticancer, anti-LDL, and anti-coronary heart disease. An experiment to study the physical quality, the milling quality, and the anthocyanin content of black and red rice local of West Java under several phase of processing was conducted on black rice obtained from Cibeusi area in Subang District and Jembar Beureum red rice from Kosambi market in Bandung. Physical and milling quality were analysed on grain and milled rice while anthocyanin was on brown rice, milled rice, and cooked rice, all with 80 and 100% milling degree. Results of this experiment indicated that based on the present of empty grain and the unwanted materials, the physical quality of the black rice was not fulfilled the standard quality of rice grain as shown in SNI No. 0224-1987/SP1-TAN/01/01/1993, while those for the red rice it fulfilled the quality standard class I. Based on the shape of the grains, both rice's were categorized as medium, while based on the milling quality, they fulfilled the quality standard class III of SNI No. 01-6128-1999. The longer the time of milling process, more the losses of the anthocyanin. It was concluded; therefore, to obtain the optimal anthocyanin content in black and red rice's, the milling process of brown rice should be up to 80% milling degree. Abstrak Beras tidak hanya mengandung sumber energi dan zat gizi, tetapi juga mengandung komponen aktif memiliki fungsi fisiologis yang bermanfaat bagi kesehatan. Beras hitam dan beras merah belum menjadi bahan pangan pokok seperti halnya beras putih. Warna pigmen merah, ungu, dan hitam terdapat pada lapisan perikarp dan lapisan luar endosperm beras. Pada bunga, buah, dan sayuran, antosianin merupakan pigmen yang memberi warna merah, biru, dan ungu. Antosianin mampu berfungsi sebagal antioksidan, antikanker, anti-lemak jahat, dan anti-penyakit jantung koroner. Penelitian untuk mempelajari mutu fisik, mutu giling, dan kandungan antosianin beras hitam asal daerah Cibeusi, Subang dan beras merah Jembar Beurem dari Pasar Kosambi, Bandung telah dilakukan melalui beberapa tahap pengolahan. Analisis mutu fisik dan mutu giling dilakukan terhadap gabah dan beras, sedangkan analisis kandungan antosianin dilakukan terhadap beras pecah kulit, beras giling, dan nasi, yang masing-masing memiliki derajat sosoh 80% dan 100%. Hasil penelitian menunjukkan bahwa dari segi butir hampa dan kotoran, gabah beras hitam belum memenuhi standar mutu gabah SNI No. 0224-1987/SPI-TAN/01/01/1993, sedangkan mutu fisik gabah beras merah telah memenuhi standar mutu kelas I. Bentuk fisik beras hitam dan beras merah adalah medium sampai sedang. Mutu giling dari kedua beras hitam dan beras merah ini telah meenuhi standar mutu beras kelas III SNI No. 01-6128-1999. Makin lama proses penyosohan dilaksanakan. makin tinggi antosianin yang hilang. Oleh karena itu, untuk memperoleh kandungan antosianin pada beras hitam dan beras merah yang optimal, penyosohan beras pecah kulit menjadi beras giling sebaiknya dilaksanakan sampai pada derajat sosoh 80%.