<p>Mayoritas masyarakat Indonesia menyukai beras dengan tekstur pulen yang memiliki kandungan amilosa rendah dan cenderung memiliki Indeks Glikemik (IG) tinggi. Respon glikemik beras selain dipengaruhi oleh sifat fisiko-kimianya, dipengaruhi juga oleh proses pengolahan, penyimpanan, ratio komponen amilosa dan amilopektin pada pangan, indeks gelatinisasi dan ukuran partikel pati, komponen pangan lain, dan asam-asam organik. Proses pratanak terbukti mampu menurunkan nilai indeks glikemik pada beras gabah kering giling (GKG), namun belum pernah dilakukan pada Gabah Kering Panen (GKP), bila dilihat dari kadar airnya dapat mempercepat proses perendaman,dan menghemat biaya produksi. Penelitian dilaksanakan pada bulan Februari-April 2016. Penelitian dilaksanakan di Laboratorium Balai Besar Litbang Pasca Panen. Bahan baku yang digunakan adalah GKP dan GKG dari varietas Inpari 24 (beras merah). Rancangan yang digunakan adalah rancangan acak lengkap faktorial tiga kali ulangan. Faktor pertama adalah bahan baku (GKP dan GKG) dan faktor kedua adalah lama perendaman (3 dan 4 jam). Parameter analisa yang dilakukan adalah mutu fisik beras, proksimat, serat pangan, gula total, pati, amilosa, daya cerna pati, serat kasar dan Indeks Glikemik. Hasil penelitian menunjukkan mutu fisik beras pra tanak dari bahan baku GKP yang direndam selama 4 jam memiliki kadar beras kepala yang lebih tinggi (92,86%) dibandingkan dengan perlakuan yang lain. Beras pratanak yang berasal dari GKP dan GKG yang direndam selama 4 jam memiliki nilai Indeks Glikemik yang sama yaitu 62 yang lebih rendah dari bahan baku (IG GKP: 84, IG GKG: 72).</p><p> </p><p><strong>Reducing Glycemic Index on Parboiled Rice with Raw Material from Freshly Harvested Paddy</strong></p><p>The majority of Indonesian people liked the rice with a fluffier texture that has a low amylose content and tend to have the Glycemic Index (GI) high. Besides rice glycemic response is influenced by the physic-chemical properties, influenced also by the processing, storage, component ratio of amylose and amylopectin in food, gelatinization index and particle size starch. Parboiled process is proven to reduce the glycemic index value of dried paddy (DP), but it has never been done on wet paddy (WP). The study was conducted in February-April 2016. The research was conducted at the Laboratory of the Indonesian Center for Agricultural Postharvest Research and Development. The raw materials used are DHR and DMR of Inpari 24 (brown rice). The study was conducted on a laboratory scale with a completely randomized factorial design of three replications. The first factor is the raw material (DHR and DMR) and the second factor is the soaking time (3 and 4 hours). Parameter analysis performed is physical quality rice, proximate, dietary fiber, total sugar, starch, amylose, starch digestibility, crude fiber, color and the Glycemic Index. Results showed physical quality of rice parboiled of raw materials DHR soaked for 4 hours had levels higher head rice (92.86%) compared to other treatments. Parboiled rice originating from DHR and DMR soaked for 4 hours to have the same value of the glycemic index was 62 lower than the raw material (IG DHR: 84, IG DMR: 72).</p><p><strong><br /></strong></p>
<p>Kerusakan cabai merah segar di daerah tropis terutama disebabkan oleh suhu, kelembaban dan penanganan pascapanen. Meminimalkan kerusakan cabai dapat dilakukan dengan menghambat proses respirasi melalui penyimpanan suhu rendah dan teknik pengemasan. Belum banyak publikasi tentang pengemasan cabai dengan kapasitas besar. Penelitian ini bertujuan untuk mengetahui pengaruh penyimpanan suhu dingin dan jenis kemasan terhadap kualitas fisik cabai dengan kapasitas besar selama penyimpanan 13 hari. Penelitian skala laboratorium ini menggunakan rancangan acak lengkap faktorial yang terdiri dari dua faktor yaitu jenis kemasan (tiga taraf: jala plastik, karung plastik dan kardus karton) dan suhu penyimpanan (dua taraf: 10°C dan 15°C). Hasil penelitian ini menunjukkan kombinasi perlakuan kemasan kardus karton pada suhu 10°C memberi hasil terbaik untuk mempertahankan mutu fisik cabai yang disimpan selama 13 hari dengan laju respirasi paling rendah 17,64 ± 1,8 ml gas CO2/kg.jam, susut bobot terendah (3,35±1,99%), rata-rata kekerasan 3,63 ± 0,33 N dan nilai warna yang tidak berbeda nyata dengan warna awal cabai (l*=35,96±1,26, a*=39,57±1,07 dan h*= 25,57±1,03). Sampai penyimpanan hari ke 5, mutu fisik cabai yang dikemas karung plastik sama dengan cabai dikemas kardus karton, namun setelah hari ke 5, cabai kemasan kardus karton lebih unggul daripada kemasan lain. Penyimpanan pada suhu 10°C menghasilkan kualitas cabai yang lebih baik daripada penyimpanan suhu 15°C, kecuali pada parameter susut bobot (susut bobot suhu 15°C rata-rata 6,76± 4,19 % lebih rendah suhu 10°C rata-rata 8,26 ± 4,71%). Perlakuan tidak mempengaruh nilai warna (l*, a* dan h°) cabai yang disimpan selama 13 hari.</p><p>Kata kunci :cabai, kemasan, penyimpanan dingin, susut bobot</p><p>English Version Abstract</p><p>Damage fresh red chillies in the tropics is mainly caused by temperature, humidity and postharvest handling. Chili can minimize the damage done to hinder the process of respiration by low temperature storage and packaging techniques. Research on red chilies with large capacity pack is slightly smaller than the capacity reported. The purpose of this study is to determine the effect of low temperature storage and packaging type on the physical quality of red chilies in a large capacity for 13 days of storage. The study was conducted on a laboratory scale with a completely randomized factorial design. Factors studied were the type of packaging (three levels i.e. plastic nets, plastic sack and ventilated cardboard box) and storage temperature (two levels i.e. 10 °C and 15°C). The results showed that the combined treatment ventilated cardboard box packaging at a temperature of 10 ° C to give the best effect to maintain the physical quality red chilli stored for 13 days at a rate respiration of 17,64 ± 1,8 ml CO2 / kg.h, lowest weight loss (mean 3.35 ± 1, 99%), hardness (mean 3,63 ± 0,33 N) and color values are not significantly different from the initial color of chilli (l * = 35.96 ± 1.26, a * = 39.57 ± 1.07 and h * = 25.57 ± 1.03). The physical quality of chillies in plastic sack are not significantly different from chili in ventilated cardboard box until 5 days storage, but after 5 day, the physical quality of chilli in ventilated cardboard box better than a plastic sack. The physical quality of chillies in stored at temperature of 10°C has better than chilli in temperature of 15°C, except for the parameters of weight loss (weight loss temperature of 15°C on average 6.76 ± 4.19% lower mean temperature of 10 ° C. average 8.26 ± 4.71%). The treatment does not influence the color values (L *, a * and h °) peppers stored for 13 days</p><p>Keywords :red chilies, packaging, low temperature storage, weight loss</p>
Banana cv mas (Musa acuminata, L.) is one type of banana which is the superior fruit of Indonesia. Banana has the highest production among fruits in Indonesia. Besides having a delicious taste of banana cv mas kirana has a very interesting appearance, but the simultaneous ripened fruit in large numbers becomes an obstacle in its trade. Ethylene treatment is the primary choice to overcome the trade obstacles. The treatments given for banana fruit were: (i) The concentration of ethylene are 0, 100, 150 and 200 ppm with 24 hours of exposure duration; (ii) Temperature of ripening room (ripening chamber): ambient (25-30°C) and (15-20°C) with RH in the range 80 - 95% and CO2 observations / measurements performed periodically to keep the concentration not more than 1% in ripening room / chamber. Banana cv mas kirana look ripe simultaneously on ethylene treatment occurring on the fifth day in the room with ambient condition, while the skin color of banana control is still green. While the banana cv mas kirana simultaneously ripens after the seventh day. The concentration of ethylene at 100 ppm is effective and efficient for ripening the banana cv mas kirana
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