PENGARUH PERLAKUAN HEAT MOISTURE TREATMENT (HMT) TERHADAP SIFAT FISIKO KIMIA DAN FUNGSIONAL TEPUNG BERAS DAN APLIKASINYA DALAM PEMBUATAN BIHUN BERINDEKS GLIKEMIK RENDAH

Sri Widowati, Heti Herawat, Ema S. Mulyani, Fahma Yuliwardi, Tjahja Muhandri

Abstract


Pencegahan utama terhadap penyakit Diabetes Mellitus (DM) pada tiap individu dapat dilakukan dengan modifikasi gaya hidup, seperti diet mengonsumsi pangan Indeks Glikemik rendah (IGr). Bihun adalah salah satu sumber karbohidrat alternatif disamping nasi. Bihun dapat dikonsumsi oleh semua kelompok, termasuk penderita autis yang harus diet bebas gluten. Tujuan dari penelitian ini adalah untuk memperoleh karakteristik sifat fisikokimia dan fungsional akibat perlakuan Heat Moisture Treatment (HMT) pada tepung beras dan aplikasi produksi bihun IG rendah. Hasil penelitian menunjukkan bahwa perlakuan HMT pada dua varietas padi IR42 dan Ciherang memiliki perbedaan sifat fisikokimia dari bihun beras native. Proses HMT dapat mengurangi tingkat kelengketan bihun, meningkatkan elastisitas, dan meningkatkan kesukaan panelis terhadap bihun tanak. Proses HMT dengan metode dua siklus autoclaving-cooling secara umum dapat meningkatkan kadar amilosa, karbohidrat dan serat pangan, dan menurunkan daya cerna pati dan IG. Proses HMT mempengaruhi sifat fungsional bihun beras. Proses HMT dapat meningkatkan sifat fungsional. Bihun HMT memiliki kadar serat pangan (6,24-6,36%) lebih tinggi dibandingkan dengan bihun beras native (5,28-5,66%), dan daya cerna pati (67,92-69,74%) serta IG (47) yang lebih rendah dibandingkan bihun beras native (daya cerna 72,64-73,52%; IG = 61).

Kata kunci :heat-moisture treatment (HMT), karakteristik fisikokimia, sifat fungsional, bihun beras

English Version Abstract

Primary prevention of diabetes mellitus (DM) diseases on risk individuals can be done through lifestyle modifications, such as proper diet by consumming low glycemic index (GI) foods. Rice vermicelli is one alternative carbohydrate sources instead of rice. Vermicelli can be consumed for all groups, including people with autism to be compatible with a gluten free diet. This study aimed to obtain the physico-chemical properties and functional changes caused by the heat moisture treatment (HMT) in rice flour and its application in production of low GI rice vermicelli. Results showed HMT treatment in two rice varieties namely IR42 and Ciherang had different physico-chemical properties from native rice vermicelli. HMT process can reduce the stickiness of the vermicelli, improve elasticity and the panelists preference of cook rice vermicelli. HMT processes affect the functional properties of rice vermicelli. HMT processes in rice flour with methods of two cycles autoclaving-cooling in general can increase of amylose, carbohydrate and dietary fiber content, and lowers the starch digestibility and protein content of the flour. HMT rice vermicelli had higher levels of dietary fiber (6.24 to 6.36%) than the native rice vermicelli (5.28 to 5.66%). In vitro starch digestibility of HMT rice vermicelli ranged from 67.92 to 69% was lower than native rice vermicelli (72.64 to 73.52%). HMT rice vermicelli had lower GI (47) than the native one, i.e.61.

Keywords :heat-moisture treatment (HMT), physicochemical characteristics, functional properties, rice vermicelli


Keywords


heat-moisture treatment (HMT); physicochemical characteristics; functional properties; rice vermicelli;

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DOI: http://dx.doi.org/10.21082/jpasca.v11n2.2014.59-66

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