Steaming process of paddy to improve quality and reduce glycemic index of parboiled rice

Hasbullah, Rokhani; Pujantoro, Lilik; Koswara, Sutrisno; Fadhallah, Esa Ghanim; Surahman, Maman

doi:10.17660/actahortic.2017.1152.50

Cited by 6 publications

(14 citation statements)

References 9 publications

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“…Makanan yang mengandung karbohidrat dengan indeks glikemik yang tinggi apabila dikonsumsi berlebih dapat meningkatkan kadar glukosa darah (Augustin et al 2002). Hasbullah et al (2016) menyatakan bahwa salah satu upaya pencegahan diabetes mellitus adalah dengan mengkonsumsi makanan dengan indeks glikemik rendah. Hasbullah dan Pramita (2013) melaporkan bahwa beras pratanak mampu mengendalikan kadar glukosa darah karena memiliki indeks glikemik rendah.…”

Section: Pendahuluanunclassified

“…WVTR adalah water vapor transmission rate (g/m 2 /hari) pada suhu dan RH tertentu (%) A = Luas permukaan kemasan (m 2 ) W s = Berat kering bahan dalam kemasan (g) P o = Tekanan uap air jenuh (mmHg) b = Slope kurva sorpsi isotermi air protein beras pratanak 8.14%. Kadar protein beras pratanak lebih tinggi jika dibandingkan dengan kadar protein beras giling (7.33%) (Hasbullah et al 2016). Hasbullah dan Pramita (2013) melaporkan bahwa proses pratanak mampu meningkatkan kadar protein pada beras pratanak, dan semakin lama perendaman maka kandungan protein yang masuk ke dalam endosperma semakin banyak.…”

Section: Berdasarkan Hasil Uji Proksimat Diperoleh Kadar Perhitungan unclassified

“…Tabel 2 menunjukkan bahwa kadar lemak beras pratanak adalah 2.34%. Kadar lemak beras pratanak lebih tinggi jika dibandingkan dengan kadar lemak beras giling (1.17%) (Hasbullah et al 2016). Proses pratanak dapat meningkatkan kandungan lemak pada beras (Hasbullah dan Pramita 2013).…”

Section: Berdasarkan Hasil Uji Proksimat Diperoleh Kadar Perhitungan unclassified

“…Berdasarkan hasil uji proksimat, kadar abu beras pratanak adalah 1.24%. Kadar abu beras pratanak lebih tinggi bila dibandingkan dengan kadar abu beras giling (0.48%) (Hasbullah et al 2016). Hasbullah dan Pramita (2013) melaporkan bahwa proses pratanak dapat meningkatkan kadar abu yang terkandung di dalam beras.…”

Section: Berdasarkan Hasil Uji Proksimat Diperoleh Kadar Perhitungan unclassified

“…Berdasarkan hasil analisis kadar karbohidrat beras pratanak sebesar 75.59%. Kandungan karbohidrat beras pratanak lebih rendah jika dibandingkan dengan kandungan beras giling 78.13% (Hasbullah et al 2016)…”

Section: Berdasarkan Hasil Uji Proksimat Diperoleh Kadar Perhitungan unclassified

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Modeling Sorption Isotherm of Parboiled Rice and Shelf-life Study on Plastic Film Packaging

Hasniar

Hasbullah²,

Astika

2019

JTEP

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Selain itu, JTEP juga telah terdaftar pada Crossref dan telah memiliki Digital Object Identifier (DOI) dan telah terindeks pada ISJD, IPI, Google Scholar dan DOAJ. JTEP terbit tiga kali setahun yaitu bulan April, Agustus dan Desember, berisi 15 naskah untuk setiap nomornya baik dalam edisi cetak maupun edisi online. Mulai edisi ini ada perubahan dan penambahan anggota Dewan Redaksi jurnal berdasarkan SK Nomor 01/ KEP/KP/I/2019 yang dimaksudkan untuk meningkatkan pelayanan dan pengelolaan naskah sehingga penerbitannya tepat waktu. Jurnal berkala ilmiah ini berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain meliputi teknik sumberdaya lahan dan air, alat dan mesin budidaya pertanian, lingkungan dan bangunan pertanian, energi alternatif dan elektrifikasi, ergonomika dan elektronika pertanian, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi pertanian. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerapan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya. Penulisan naskah harus mengikuti panduan penulisan seperti tercantum pada website dan naskah dikirim secara elektronik (online submission) melalui http://journal.ipb.ac.id/index.php/jtep.

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Section: Pendahuluanunclassified

Section: Berdasarkan Hasil Uji Proksimat Diperoleh Kadar Perhitungan unclassified

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Modeling Sorption Isotherm of Parboiled Rice and Shelf-life Study on Plastic Film Packaging

Hasniar

Hasbullah²,

Astika

2019

JTEP

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Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia

Ahmed

Forsido

Kuyu

et al. 2023

Food Science & Nutrition

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This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box–behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60–70°C) and soaking time (4–6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p < .05) influenced the physicochemical quality of studied brown rice varieties. The optimal soaking temperature and time were 65°C and 6 h, respectively, for NERICA‐4. Under these conditions, the optimum response variables obtained were 375.37 N, 52 min, 12.3%, 1.24%, 13.86%, 2.17%, 3.2942%, 67.1171%, 343.5 kcal/100 g, 274.72 mg/100 g, 318.35 mg/100 g, and 268.31 mg/100 g for hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy, magnesium, and potassium and phosphorous content, respectively. However, 65°C and 5 h were optimum soaking temperatures and time for NERICA‐6, giving hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy content, magnesium, potassium, and phosphorous of 375.18 N, 52 min, 12.2%, 1.4%, 11.54%, 2.29%, 2.89%, 69.6%, 345.42 kcal/100 g, 156 mg/100 g, 105.9 mg/100 g and 136.9 mg/100 g, respectively. The findings showed that rice varieties, in particular NARICA 4, were processed under optimal parboiling conditions in the study setting for better physical properties, proximate composition, and mineral content.

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Parboiling to improve milling quality of Selam rice variety, grown in Ethiopia

Mihretu,

Tolesa,

Abera

2023

Cogent Food & Agriculture

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Steaming process of paddy to improve quality and reduce glycemic index of parboiled rice

Cited by 6 publications

References 9 publications

Modeling Sorption Isotherm of Parboiled Rice and Shelf-life Study on Plastic Film Packaging

Modeling Sorption Isotherm of Parboiled Rice and Shelf-life Study on Plastic Film Packaging

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia

Parboiling to improve milling quality of Selam rice variety, grown in Ethiopia

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