Sifat Fisik dan Aseptabilitas Beras Berkalsium

https://doi.org/10.22146/agritech.9783

Chatarina Wariyah(1*), Chairil Anwar(2), Mary Astuti(3), Supriyadi Supriyadi(4)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian,Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Jogjakarta 55281
(2) Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Gadjah Mada, Sekip Utara, Bulaksumur, Jogjakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian,Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Jogjakarta 55281
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian,Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Jogjakarta 55281
(*) Corresponding Author

Abstract


Calcium fortified-rice from three rice varieties, i.e. low-, medium- and high-amylose rice, fortified with calcium acetate, calcium lactate and calcium gluconate. Those rice were made through consecutive steps of processing, i.e. soaking in 0.8 % calcium salt solution at temperature of 80, 90 and 100 oC, draining and drying at 50-60 oC to moisture content of 10-11 %. The soaking target was to achieve calcium content of rice of 100-110 mg/100 g. Physical properties (texture and colour) and acceptability of fortified-rice were evaluated. The result showed that soaking at temperature of 80 and 90 oC gave brittle product, while soaking at 100 oC gave hard one. Soaking at high temperature tended to reduce the lightness (L), yellowness (b) and redness (a) of the fortified rice. Acceptability of fortified-rice resulted from soaking at 80 oC was higher than that at 90 and 100 oC. Based on physical properties and acceptability of both fortified- and cooked-rice, soaking process at 80 oC, and addition of calcium-lactate or -gluconate used as a fortificants produced the most acceptable product.

ABSTRAK

Beras berkalsium dari tiga varietas beras yaitu beras amilosa rendah, sedang dan tinggi  dibuat dengan fortifikan kalsium asetat, kalsium laktat dan kalsium glukonat. Tahap pembuatan beras berkalsium meliputi : perendaman be- ras dalam larutan garam kalsium 0,8 % pada suhu perendaman 80, 90 dan 100 oC, penirisan dan pengeringan pada suhu 50-60 oC sampai mencapai kadar air 10 -11 %. Target perendaman adalah didapat beras dengan kadar Ca+2 sebesar 100-110 mg/100 g beras. Sifat fisik (tekstur dan warna) serta aseptabilitas beras berkalsium dievaluasi. Uji aseptabilitas terhadap sifat indrawi beras berkalsium dan nasi dilakukan dengan metode hedonic test. Hasil peneli- tian menunjukkan bahwa semua beras berkalsium dari hasil perendaman pada suhu 80 dan 90 oC teksturnya rapuh (mudah patah), sedangkan pada suhu 100oC teksturnya keras. Semakin tinggi suhu perendaman nilai lightness (L), yellowness (b) dan redness (a) beras cenderung turun. Beras berkalsium hasil perendaman pada suhu 80 oC disukai, karena warnanya lebih cerah dan putih. Sedangkan beras hasil perendaman pada suhu 90 dan 100 oC kurang disukai karena kurang cerah. Berdasarkan sifat fisik (warna dan tekstur) serta hasil uji aseptabilitas terhadap beras dan nasi, beras yang paling aseptabel adalah yang direndam menggunakan larutan kalsium laktat atau kalsium glukonat pada suhu 80 oC.


Keywords


Calcium fortified-rice; calcium lactate; calcium gluconate; physical properties; acceptability

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.9783

Article Metrics

Abstract views : 758 | views : 1962

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

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