Karakterisasi Sifat Fisikokimia, Sensori, dan Fungsional Nasi Instan dari Beras Amilosa Rendah

kirana sanggrami sasmitaloka, Ermi - Sukasih, Sri - Widowati

Abstract


Instant Rice Production Using Low Amylose Rice with Their Physicochemical, Sensory, and Fungtional Characteristics. 2020. 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 -4oC) 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 -20oC 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.


Keywords


Instant rice, instanization process, physicochemical, sensory, functional

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DOI: http://dx.doi.org/10.21082/jpasca.v17n1.2020.1-14

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P-ISSN : 0216-1192
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