Pengaruh Penambahan Fibercreme® terhadap Karakteristik Fisik dan Sensoris serta Kadar Serat Pangan Beras Pra Tanak

https://doi.org/10.22146/agritech.42962

Agatha Arissa Chintyadewi(1), Yustinus Marsono(2*), Priyanto Triwitono(3)

(1) Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Pencegahan peningkatan prevalensi DM tipe 2 di Indonesia dapat dilakukan dengan mengatur pola makan dengan mengkonsumsi makanan yang tinggi serat pangan dan pati resisten. Beras merupakan bahan makanan pokok di Indonesia yang memiliki kandungan serat pangan dan pati resisten relatif rendah. Peningkatan serat pangan dan pati resisten pada beras dapat dilakukan melalui proses pratanak dan dikombinasikan dengan penambahan fibercreme. Proses retrogradasi yang terjadi pada pati beras saat melalui proses pratanak mampu meningkatkan pati resisten pada beras. Serta adanya interaksi antara kandungan amilosa pada beras dengan lemak pada fiberceme dapat menghasilkan kompleks amilosa-lipid yang disebut sebagai pati resisten tipe 5 (RS5). Penambahan fibercreme  yang merupakan non-dairy creamer dengan kandungan oligosakarida yang tinggi dapat meningkatkan kadar serat pangan pada beras pratanak. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan dua jenis fibercreme yaitu fibercreme-inulin dan fibercreme-IMO dengan konsentrasi 3,23%; 6,45% dan 12,9% pada proses pratanak terhadap kadar pati resisten dan serat pangan serta karakteristik fisik dan sifat sensoris beras pratanak. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan penambahan fibercreme-inulin dan fibercreme-IMO maisng-masing dengan konsentrasi 12,9% meningkatkan kadar pati resisten sebesar 28,5% dan 32,64%, kadar serat pangan sebesar 64,74% dan 64,88%; menurunkan kadar amilosa masing-masing 23,73% dan 15,52%. Perlakuan tersebut tidak mempengaruhi tekstur beras pratanak tetapi menurunkan WHC dan bulk density beras pratanak. Penambahan fibercreme juga meningkatkan penerimaan beras pratanak dengan skor tertinggi terdapat pada beras pratanak dengan penambahan fibercreme-inulin pada kosentrasi 12,9%.


Keywords


Serat pangan; fibercreme; beras pratanak

Full Text:

PDF


References

Abiodun, O. A., & Akinoso, R. (2014). Physical and functional properties of trifoliate yam flours as affected by harvesting periods and pre-treatment methods. Food Processing and Technology, 5(2), 1–5. https://www.semanticscholar.org/paper/Physical-and-Functional-Properties-of-Trifoliate-as-Abiodun-Akinoso/ffa031b7a60225fff9b212adeb6e0b2f1d760bbc. DOI:10.4172/2157-7110.1000302.

Abu-Salem, F. M., & Abou-Arab, E. A. (2011). Physico-chemical properties of tempeh produced from chickpea seeds. Journal of American Science, 7(7). http://www.americanscience.orghttp//www.americanscience.orgeditor@americanscience.orghttp://www.americanscience.org. (ISSN: 1545-1003).

American Diabetes Association (ADA). (2012). Standard of medical care in diabetes.
Diabetes Care, 35(1), 11–63. https://care.diabetesjournals.org/content/35/Supplement_1/S11.
https://doi.org/10.2337/dc12-s011.

Anhar, A., Sumarmin, R., & Zainul, R. (2016). Measurement of glycemic index of West Sumatera local rice genotypes for healthy food selection. Available Online Www.Jocpr.Com Journal of Chemical and Pharmaceutical Research, 8(8), 1035–1040. www.jocpr.com. ISSN 0975-7384.

Anonim. (2017). Product Specification of Fibercreme. PT Lautan Natural Krimerindo. Indonesia

Anugrahati, N. A. (2016). Perubahan Struktur Pati dan Pembentukan RS5 Akibat Pendinginan-Pemanasan Berulang dan Penambahan Lipida pada Penanakan Nasi. Disertasi. Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian. Universitas Gadjah Mada.

Anugrahati, N. A., Pranoto, Y., Marsono, Y., & Marseno, D. W. (2015). In vitro digestibility of Indonesian cooked rice treated with cooling-reheating process and coconut milk addition. agriTECH, 37(1). https://doi.org/10.22146/agritech.10669.

Asp, N.-G., Johansson, C.-G., Hallmer, H., & Siljestróm, M. (1983). Downloaded via LULEA UNIV OF TECHNOLOGY on (Vol. 31). UTC. https://pubs.acs.org/sharingguidelines.

Badan Pusat Statistik. (2019). Rata-Rata Konsumsi per Kapita Seminggu Beberapa Macam Bahan Makanan Penting. https://www.bps.go.id/statictable/2014/09/08/950.

Chang, F., He, X., & Huang, Q. (2013). The physicochemical properties of swelled maize starch granules complexed with lauric acid. Food Hydrocolloids, 32(2), 365–372. https://doi.org/10.1016/j.foodhyd.2013.01.021.

Goni, I., Garcia-Diz, L., Ma, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56(95). https://doi.org/10.1016/0308-8146(95)00222-7.

Hapsari, A. H., Kim, S. J., & Eun, J. B. (2016). Physical characteristics of parboiled Korean glutinous rice (Olbyeossal) using a modified method. LWT - Food Science and Technology, 68, 499–505. https://doi.org/10.1016/j.lwt.2015.12.066.

International Diabetes Federation (IDF). (2017). IDF Diabetes Atlas 8th Edition. https://www.idf.org/e-library/epidemiology-research/diabetes-atlas/134-idf-diabetes-atlas-8th-edition.

Johnston, K. L., Thomas, E. L., Bell, J. D., Frost, G. S., & Robertson, M. D. (2010). Resistant starch improves insulin sensitivity in metabolic syndrome. Diabetic Medicine, 27(4), 391–397. https://doi.org/10.1111/j.1464-5491.2010.02923.x.

 Juliano, B. O. (1971). A simplified assay for milled rice amylose. Cereal Science Today,16,334–338. https://www.researchgate.net/publication/275886661_A_Simplified_Assay_for_Milled_Rice_Amylose. ISSN : 0009-0360.

Kumalasari, R., Setyoningrum, F., & Ekafitri, R. (2015). Karakteristik fisik dan sifat fungsional beras jagung instan akibat penambahan jenis serat dan lama pembekuan. Pangan, 24(1), 37–48. https://www.researchgate.net/publication/309634389.ISSN 2527-6239.

Kumar, A., Sahoo, U., Baisakha, B., Okpani, O. A., Ngangkham, U., Parameswaran, C., Basak, N., Kumar, G., & Sharma, S. G. (2018). Resistant starch could be decisive in determining the glycemic index of rice cultivars. Journal of Cereal Science, 79, 348–353. https://doi.org/10.1016/j.jcs.2017.11.013.

Lawal, O. S., Lapasin, R., Bellich, B., Olayiwola, T. O., Cesàro, A., Yoshimura, M., & Nishinari, K. (2011). Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocolloids, 25(7), 1785–1792. https://doi.org/10.1016/j.foodhyd.2011.04.010.

 Lingga, L. (2013). Bebas Diabetes Tipe 2 Tanpa Obat. Agromedia Pustaka. https://agromedia.net/sembuh-total-diabetes-tipe-2-tanpa-obat-2/.

M.A. Ali, S.M.K. Hasan, M.S. Mahomud & M.A. Sayed (2012). Processing and storage of instant cooked rice. Bangladesh Res. Pub. J. 7(3): 300-305. Retrieve from http://www.bdresearchpublications.com/admin/journal/upload/09339/09339.pdf. ISSN 1998-2003.

Mahardika, M. S. P. (2008). Pengaruh Proses Pratanak Terhadap Kadar Pati Resisten dan Nilai Indeks Glikemik Jagung (Zea mays L.). Tesis. Universitas Gadjah Mada Yogyakarta. 

Marsonoa, Y., Putri, R. G., & Arianti, E. D. (2020). The effects of replacement of dietary fiber with fibercremetm on lowering serum glucose and improvement of lipid profile in hypercholesterolemia-diabetic rats and its mechanism. Pakistan Journal of Nutrition, 19(4), 204–211. https://doi.org/10.3923/pjn.2020.204.211.

Marsonob, Y., Triwitono, P., Arianti, E. D., Gunawan, H., & Indrawanto, R. (2020). Pengaruh bubur pisang isomaltosa-oligosakarida dan fibercreme terhadap kadar glukosa dan lipida darah serta profil digesta tikus diabetes. agriTECH 40 (3), 190-198.  https://doi.org/10.22146/agritech.43742.

Marsono, Y. (2004). Serat Pangan dalam Perspektif Ilmu Gizi. Pidato pengukuhan Guru Besar. Majelis Guru Besar Universitas Gadjah Mada. Yogyakarta.

Marsono, Y. (2016). The role and mechanism of resistant starch (RS) in reducing plasma glucose concentration. Proceeding of International Food Conference. Surabaya 20-21 October 2016.

Mesías, M., & Morales, F. (2017). Effect of different flours on the formation of hydroxymethylfurfural, furfural, and dicarbonyl compounds in heated glucose/flour systems. Foods, 6(2), 14. https://doi.org/10.3390/foods6020014.

Patindol, J., Gu, X., & Wang, Y. J. (2010). Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. Starch/Staerke, 62(3–4), 188–197. https://doi.org/10.1002/star.200900181.

Putri, R. G., Triwitono, P., & Marsono, Y. (2020). Formulasi dan karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan dengan pemanis sukrosa, isomalto-oligosakarida dan fibercreme. agriTECH, 40(1), 13. https://doi.org/10.22146/agritech.46262.

Rahmadi, I., Samsu U. N., & Sussi A. (2016). Pengaruh ekstrak daun salam (Syzygium polyanthum (Wight.) Walp.) terhadap tingkat hidrolisis pati, aktivitas antioksidan dan sifat sensoris nasi instan. Jurnal Teknologi Industri & Hasil Pertanian 21:28-41.

Rahmawati, A., & Murdiati, A. (2018). Carbohydrates on white jack bean (Canavalia ensiformis) during autoclaving-cooling cycles. Current Research in Nutrition and Food Science Changes of Complex 06(1). http://dx.doi.org/10.12944/CRNFSJ.6.2.21.

Rewthong, O., Soponronnarit, S., Taechapairoj, C., Tungtrakul, P., & Prachayawarakorn, S. (2011). Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice. Journal of Food Engineering, 103(3), 258–264. https://doi.org/10.1016/j.jfoodeng.2010.10.022.

Souripet, A. (2015). Komposisi, sifat fisik dan tingkat kesukaan nasi ungu. Agritekno, Jurnal Teknologi Pertanian, 4(1), 25–32. https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/36. ISSN 2620-9721.

Sri, B., Jenie, L., Putra, R. P., & Kusnandar, F. (2012). Fermentasi Kultur campuran bakteri asam laktat dan pemanasan otoklaf dalam meningkatkan kadar pati resisten dan sifat fungsional tepung pisang tanduk (Musa paradisiaca formatypica). J. Pascapanen, 9 (1). http://dx.doi.org/10.21082/jpasca.v9n1.2012.18-26.

Struck, S., Gundel, L., Zahn, S., & Rohm, H. (2016). Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Science and Technology, 65, 32–38. https://doi.org/10.1016/j.lwt.2015.07.053.

Nurman, S., Rokhani, H., & Sugiyono. (2013). Proses pengolahan beras pratanak memperbaiki kualitas dan menurunkan indeks glikemik gabah varietas Ciherang. Pangan, 22(3), 209–220.

Sutaryo, B., & Sudaryono, T. (2011). Keragaan mutu gabah dan beras 12 genotipe padi sawah berpengairan teknis. agriTECH 13(1), 1–14.

Triwitono, P., Marsono, Y., Murdiati, A., & Marseno, D. W. (2018). Pengaruh metode kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat terhadap sifat kimia dan fisika rs-3 pati kacang hijau (Vigna radiata L.). agriTECH, 37(3), 312. https://doi.org/10.22146/agritech.11620.

 Weickert, M. O., & Pfeiffer, A. F. H. (2018). Impact of dietary fiber consumption on insulin resistance and the prevention of type 2 diabetes. Journal of Nutrition, 148(1), 7–12. https://doi.org/10.1093/jn/nxx008.

Widowati, S., & Astawan, M. (2018). Penurunan indeks glikemik berbagai varietas beras melalui proses pratanak. J. Pascapanen, 6(1), 1–9. https://doi.org/10.21082/jpasca.v6n1.2009.1-9.

Zhang, B., Huang, Q., Luo, F. xing, & Fu, X. (2012). Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid. Food Hydrocolloids, 28(1), 174–181. https://doi.org/10.1016/j.foodhyd.2011.12.020.



DOI: https://doi.org/10.22146/agritech.42962

Article Metrics

Abstract views : 264 | views : 528

Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Agatha Arissa Chintyadewi, Yustinus Marsono, Priyanto Triwitono

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats