2-Acetyl-1-Pyroline, Senyawa Volatil Penting Pada Beras Aromatik

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dc.contributor.authorMardiah, Zahara
dc.contributor.authorSuhartini
dc.contributor.authorKusbiantoro, Bram
dc.date.accessioned2025-08-26T03:47:35Z
dc.date.available2025-08-26T03:47:35Z
dc.date.issued2010-11-18
dc.description12 p.; ills.
dc.description.abstractAbstract 2-Acetyl-1-Pyroline: An Important Volatile Compound in Aromatic Rice. The 2-Acetyl-1-Pyroline (2-AP), namely the IUPAC 5-Acetyl-3,4-Dihydro-H-pyrol or 1-(3,4-Dihydro-2H-pyrol-5-yl)-ethanone has been identified as being available in various food products, such as boiled potatoes, bread, nut seed oil, honey, several soy-based products, milk, sausage, fried meat, boiled salmon, stored sardines, tuna sauce, and many others. It was known that the 2-AP itself was as the most important component determining the aromatic character in aromatic rice. It has been known currently that there were more than 114 volatile compounds of aroma character in rice, however the existence and the concentration of 2-AP compound that differentiating aromatic from non-aromatic rice was unknown yet. The aroma of 2-AP was precisely alike to that of pandan leaves, since indeed, the 2-AP was known as the main volatile compounds in the pandan (Pandanus amaryllifolius) leaves. It was reported that the concentration of 2-AP in pandan leaves were 10 and 100 times higher than that of aromatic and non-aromatic rice, respectively. In rice plants, this compound showed a unique and specific formation, in which it depended on the ecology factor and the planting method. Although researches on 2-AP in the world have been conducted for ≥20 years, but in Indonesia it still very limited. It was expected that this review will be able to provide meaningful information on the 2-AP as related to its characters, factors influencing its development in the rice crops, as well as methods in increasing its concentration in aromatic rice. Abstrak Senyawa 2-Acetyl-1-Pyroline (2-AP), yang dikenal dengan nama IUPAC 5-Acetyl-3,4-Dihydro-H-pyrol atau 1-(3,4-Dihydro-2H- pyrol-5-yl)-ethanone telah diidentifikasi pada berbagai produk pangan, seperti pada kentang rebus, roti, minyak biji kacang, madu, produk dari kedelai, susu, sosis, daging goreng, ikan salmon rebus, ikan sardine kaleng, saus tuna, dan banyak produk lainnya. Telah dilaporkan juga bahwa 2-AP ini merupakan komponen flavor penentu tingkat aroma yang terdapat pada beras aromatik. Saat ini telah diketahui terdapat lebih dari 114 komponen senyawa volatil penyusun aroma pada nasi, tetapi keberadaan dan konsentrasi senyawa 2-AP yang membedakan beras aromatik dan bukan aromatik belum diketahui. Senyawa 2-AP merupakan senyawa volatil utama pada daun pandan dan karena itu aromanya sangat mirip dengan aroma daun pandan. Konsenstrasi 2-AP pada daun pandan sekitar 10 dan 100 kali lipat dari konsentrasi 2-AP, berturut-turut untuk beras aromatik dan non-aromatik. Pada tanaman padi, pembentukan senyawa unik dan spesifik tergantung pada faktor ekologi dan metode penanaman. Meskipun penelitian tentang 2-AP di dunia telah berlangsung selam ebih dari 20 tahun, tetapi di Indonesia, penelitian ini masih sangat terbatas. Review ini diharapkan dapat memberi informasi penting yang bermanfaat yang berkaitan dengan karakteristik 2-AP pada tanaman padi, sehingga dapat membantu dalam memilih teknik budidaya, pengolahan hasil, dan teknik penyimpanan beras aromatik yang tepat.
dc.identifier.isbn978-979-540-054-7
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/25993
dc.language.isoid
dc.publisherBalai Besar Penelitian Tanaman Padi
dc.title2-Acetyl-1-Pyroline, Senyawa Volatil Penting Pada Beras Aromatik
dc.title.alternativeProsiding Seminar Nasional Hasil Penelitian Padi 2009. Buku 3
dc.typeArticle
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