Karakteristik Dan Aktivitas Antioksidan Beras Analog Dari Tepung Komposit (Gadung, Jagung, Mocaf) Dengan Penambahan Pewarna Angkak  (Characteristics and Activities Antioxide Rice Analog of Composite Flour (Made, Corn, Mocaf) With Additional Dyes Angkak)

Winarti, Sri; Djajati, Sri; Hidayat, Ramdan; Jilian, Latni

doi:10.33005/jtp.v12i1.1098

Cited by 6 publications

(4 citation statements)

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“…The levels of both contents play a crucial role during gelatinization and determine the characteristics of rice. Materials with low amylose and amylopectin produce sticky rice that does not expand, while those with high content yield a hard texture of rice (Winarti et al, 2018). The result corresponded with Wiset and Poomsa-ad., showing that stickiness value decreased with increase in the ratio of konjac flour.…”

Section: Stickinesssupporting

confidence: 71%

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Anam,

Zulfa,

Suleman

et al. 2024

agriTECH

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Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

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Section: Stickinesssupporting

confidence: 71%

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Anam,

Zulfa,

Suleman

et al. 2024

agriTECH

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“…Pemikiran dan pandangan ini tentunya harus mulai diubah agar masyarakat tidak ketergantungan pada beras padi. Saat ini, pemerintah sedang melakukan berbagai upaya untuk mengurangi jumlah konsumsi beras dengan cara mendukung produksi beras analog (Winarti et al, 2018).…”

Section: Pendahuluanunclassified

Formulasi Beras Analog Yang Tinggi Serat Dan Protein Untuk Anak Stunting

Puspita

2024

STMJ

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Indonesia merupakan negara yang kaya akan sumber daya alam, beberapa diantaranya yaitu ubi-ubian dan juga kacang-kacangan. Anak-anak yang terkena stunting memerlukan asupan gizi tambahan khususnya protein dan serat. Beberapa jenis ubi-ubian dan kacang-kacangan memiliki kadar protein dan serat yang cukup tinggi dan dapat dimanfaatkan sebagai bahan baku beras analog. Tujuan dari penelitian ini untuk membuat formulasi beras analog yang tinggi serat dan protein untuk anak stunting. Metode penelitian yang digunakan terbagi menjadi pembuatan tepung ubi ungu, pembuatan tepung kelor, pembuatan beras analog, perhitungan kadar lemak, serat, protein, dan karbohidrat menggunakan data sekunder, dan uji organoleptik. Ada tiga formulasi beras analog yaitu kuning, hijau, dan ungu. Formulasi hijau merupakan beras analog yang memiliki kandungan gizi paling tinggi. Sedangkan formulasi kuning merupakan beras analog yang paling baik dalam aspek aroma, rasa, tekstur, dan warna.

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“…Through the fermentation, angkak reduces secondary metabolites in the form of natural pigments, two primary pigments that are red by monascorubramin and rubropunctamine (37). The resulting natural pigment has anthocyanin content that serves as an antioxidant (38). Toxicity tests of their use of angkak in food showed that it is relatively safe.…”

Section: Angkakmentioning

confidence: 99%

Literature Review: Food Processing in Minimizing Chemical Contamination of Rhodamin B in Shrimp Paste and Chlorpirifos Residue in Fresh Vegetables Garnish Which are Circulating in the Communities in Indonesia

Aprilianintyas

2020

JKL

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Introduction: Food circulation among communities is prone to chemical contamination. The contamination is obtained from both food processing and food cultivation (planting, raw materials). One of the examples related to chemical contamination can be seen in the contamination of rhodamine B on Terasi. Although there is a prohibition on using Rhodamine B compounds in food add-ons, which is listed in Regulation of Ministry of Health of Republic Indonesia No.722/Menkes/Per/IX/1988, its usage is widely found. Similarly, chlorpyrifos pesticide residue in lalapan is the other example provided. The usage of it remains to continue even though the result of pesticide residue value is under BMR SNI 7313:2008. The article aims to study food processing efforts in minimizing the chemical contamination of Rhodamine B in shrimp terasi and chlorpyrifos residue in the lalapan vegetables in the communities in Indonesia. A literature review on scientific publications was undertaken through Google Scholar, ResearchGate, Neliti, ScienceDirect, LIPI, Directory Open Acces Journal, and Crossref. The keywords used were related to rhodamin B on terasi, synthetic dyes on terasi, natural dyes for terasi, vegetable pesticide residues, Chlorpyrifos residue on vegetables, and how to reduce chlorpyrifos residue in vegetables. All of them were published between the 2015 – 2020 period. Discussion: Chlorpyrifos residue in vegetables can be reduced by washing, soaking brine, and boiling. The usage of rhodamine B on Terasi can be replaced by the application of dragon fruit skin extract and angkak (red yeast rice) for natural dye alternatives. Conclusion: Washing food with running water and soaking it in hot water before food consumption can lower chlorpyrifos residue level in dark vegetables. However, it is more significant to lover the residue level through the boiling step. The use of natural pesticides can be used as the choice of alternative. Moreover, rhodamine B on terasi can be replaced with natural dye alternatives such as angkak (red yeast rice) and dragon fruit skin extract.

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Karakteristik Dan Aktivitas Antioksidan Beras Analog Dari Tepung Komposit (Gadung, Jagung, Mocaf) Dengan Penambahan Pewarna Angkak (Characteristics and Activities Antioxide Rice Analog of Composite Flour (Made, Corn, Mocaf) With Additional Dyes Angkak)

Cited by 6 publications

References 0 publications

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Formulasi Beras Analog Yang Tinggi Serat Dan Protein Untuk Anak Stunting

Literature Review: Food Processing in Minimizing Chemical Contamination of Rhodamin B in Shrimp Paste and Chlorpirifos Residue in Fresh Vegetables Garnish Which are Circulating in the Communities in Indonesia

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