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

Abstract

<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>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<sup>o</sup>C) 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 -20<sup>o</sup>C 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>

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

“…In contrast, the lowest water content was observed in treatment F3 at about 10.52%. This is in line with the research conducted by [9] on instant rice which yielded water content of 12.39%. A study by [10], on instant multigrain dhokla mix, observed a drastic decrease in water content due to the dehydration process.…”

“…The highwater content can be attributed to the processing method [11]. This notion is supported by [9], which suggests that there is an interaction between temperature and time during the processing that can increase the percentage of water content in an instant food product. During the steaming process, gelatinization initiates as water permeates starch granules.…”

“…3.1 Chemical properties 3.1.1 Water Content. Water content is a primary quality factor in instant multigrain rice that can determine its shelf life and critical conditions for the growth of microorganisms that may spoil it [9]. As shown in Table 2, the highest average water content was found in treatment F4, which is approximately 12.08%.…”

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

“…Bulk density is also influenced by the addition of soy lecithin which, according to Hartono et al, contains more than 90% fat, which has a lower density [47] resulting in a decrease in bulk density [47][48][49]. Generally, the water absorption capacity of a material is related to its bulk density value [41,45]. Low bulk density in analog rice indicates that the analog rice has high porosity [41,50].…”

The effect of instanization methods on rehydrated instant bose characteristics

“…The physical characteristics of instant Bose consisting of rehydration time, rehydration ratio, expansion volume and hardness were shown in the Table 1. The rehydration time is the time required for the product to re-absorb the water, so the homogenous texture is obtained [13]. It is the main parameter of a instant product.…”