Amilosa dan amilopektin merupakan komponen utama penyusun pati. Kom<br />asi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelaja<br />milosa dari tiga varietas padi dalam produksi nasi instan. Hasil penelitian<br />erbeda nyata dengan waktu rehidrasi (p&lt;0.0001). Perlakuan yang terbaik <br />an dimasak dengan rice cooker. Waktu rehidrasi adalah 4 menit dan rende<br />meningkat dan elastisitas beras semakin rendah sehingga berpengaruh ter<br />membutuhkan air yang lebih banyak pada proses produksi nasi instan. Ses<br />ekstur nasinya lunak dan lengket, sedangkan beras dengan amilosa tinggi te<br />nstan cenderung menyebabkan terjadinya peningkatan kadar amilosa sebelu<br />andungan amilosa beras berkorelasi negatif dengan waktu rehidrasi (r ≤ <br />memiliki pengaruh signifikan terhadap retrogradasi pati dan sifat tekstur n<br />mengalami retrogradasi, sedangkan amilosa rendah lambat beretrogradasi<br />ehidrasi nasi instan semakin cepat.<br />Kata kunci: beras, nasi instan, kandungan amilosa, karakteristik fisik<br /><br />

Instant rice is becoming more popular in modern lifestyle. This study investigated the effect of freezing temperature and duration on physicochemical characteristics of instant rice. Raw material used in this study was rice with two different amylose content, i.e. high (> 25%) and intermediate (20-25%). The experiment was conducted in randomized block design with treatments of freezing temperature (-20 and -4°C) and time (12, 18, and 24 hour), with three replications. The results of analysis of variance (ANOVA) showed that between freezing temperature and duration were significantly different of their physicochemical characteristics (p<0.05). The best freezing temperature and duration for both of rice was -4°C for 24 hour. Characteristics of instant rice from high amylose were rehydration time of 4.97 minutes, rehydration ratio of 3.14, density of 0.55 gr/ml, volume expansion of 178.99%, water absorption 55.44%, and yield recovery of 88.67%. This product contained of 6.57% moisture, 0.40% ash, 0.21% fat, and 7.92% protein. While, characteristics of instant rice from intermediate amylose were rehydration time of 4.07 minutes, rehydration ratio of 3.29, density of 0.57 gr/ml, volume expansion of 169.64%, water absorption 56.90%, yield recovery of 92.05%. This product contained of 7.58% moisture, 0.70% ash, 0.42% fat, and 7.92% protein.

<p>Indonesia placed the fourth biggest diabetics in the world after India, China, and the USA with prevalence amounting to 8.6% of the population. Diabetes is an abnormal carbohydrate metabolism. Therefore, nutrition plays a key role in the management of the disease. This study aimed to find hypoglycemic sweet potatoes and appropriate processing to create low glycemic foods. Eight Indonesian sweet potato varieties/clones were used in this experiment, i.e. Kidal, Sukuh, Sari, Ungu, Jago, BB00105.10, B0464, and BB00106.18. Samples were firstly analyzed for their physicochemical and nutritional properties, which then followed by evaluation of their hypoglycemic responses. The selected variety was processed into three different basic processing methods, i.e. boiling, baking, and frying, and then their glycemic indexes (GI) were evaluated. Result showed that among eight sweet potato varieties/clones studied, BB00105.10 clone indicated the best hypoglycemic response. The highest hypoglycemic activity was supported with the highest resistant starch content (3.8%), protein content (5.47%), and low starch digestibility (51.4%). The sweet potato tubers contained medium to high amylose (24.94%). Processing methods influenced the GI value of foods. Fried sweet potatoes had the lowest GI (47), followed by the boiled one (GI = 62) and the baked one (GI = 80).</p>

<p>Gaya 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&gt;5%) panelis menyukai warna, rasa, tekstur, aroma, dan penampakan nasi instan pada perlakuan pembekuan suhu -20oC selama 24 jam.</p><p><strong><br /></strong></p><p><strong>Characterization of Physicochemical, sensory, and fungtional Properties of instant rice from low amylose rice.</strong></p><p>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 -4^oC) 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&lt;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 -20^oC 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.</p>

Sorghum (Sorghum bicolor L. Moench) has a nutritional profile similar to rice, maize, and wheat. However, the tannin content in sorghum, which causes a slightly bitter taste, makes sorghum products less appealing to the public. Tannins can be reduced by more than 70% by grading, polishing, and soaking for 8 hours in a 0.3% of Na2CO3 solution. The tannin content in the sorghum grain and flour can be adjusted to still function as an antioxidant and has a pleasant taste. Sorghum flour has a 6-8% dietary fibre content and a β-glucan fibre content of 3-6%. The GI of various processed sorghum products is low. Sorghum rice and prospective flour are used as raw materials in various products such as instant sorghum rice, instant sorghum porridge, various cakes, and kinds of pasta. Additionally, the by-product of sorghum processing namely bran contains essential functional carbohydrate which can be utilised as fibre, thickener, and packaging. Sorghum development in Indonesia, as well as sorghum-based products and by-products, must be supported by researchers, local governments, and the private sector. This review aims to focus on the nutritional properties of sorghum, sorghum-based products, their health benefits and potential applications of sorghum by-products in food industry.