* Corresponding Author
Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta
https://doi.org/10.22146/ifnp.28952 Mary Astuti(1*), Sri Kanoni(2), Mega Mustika(3), Oki Krisbianto(4)
(1) Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada
(2) Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada
(3) Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada
(4) Faculty of Agriculture Technology, Ciputra University, UC Town, Citraland, Surabaya, Indonesia – 60219
(*) Corresponding Author
Abstract
Black rice has higher anthocyanin content and other nutritional values than white rice but is not preferable as staple food by Indonesian people especially for its aroma and texture. Mixing black rice with white rice was expected to increased its cooking and eating qualities but might be affected its commercial and nutritional qualities. Local cultivars of black rice Cempo Ireng and white rice Mentik Wangi were mixed at ratios 1:0 (S1), 3:1 (S2), 1:1 (S3), 1:3 (S4) and 0:1 (S5) w/w. The raw and cooked mixed rice were physically, chemically, physicochemically and sensorily analyzed to determined its commercial, cooking, eating and nutritional qualities. The addition of white rice increased the cooking and eating qualities of mixed rice but reduce its nutritional value. It had been suggested that the ratio of black rice and white rice must not lower than 1:1 to preserve its eating and nutritional qualities.
Keywords
Full Text:
PDFReferences
Ayabe, S., Wada, N., Oishi, K., and Kasai, M. 2014. Changes in the physicochemical properties of black rice upon cooking. 日本調理科学会誌 47, 76-83.
Bett-Garber, K.L., Lea, J.M., Champagne, E.T., and McClung, A.M. 2012. Whole-grain rice flavor associated with assorted bran colors. J. Sens. Stud. 27, 78-86.
Bhat, F.M. and Riar, C.S. 2016. Physicochemical, cooking and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships. J. Texture Stud. ‘Accepted Article’, doi: 10.1111/jtxs.12227.
BPPK (Badan Penelitian dan Pengembangan Kesehatan). 2013. Riset Kesehatan Dasar 2013, Kementerian Kesehatan Republik Indonesia, Jakarta.
BSN (Badan Standarisasi Nasional). (2008). SNI 6128:2008 : Beras, Badan Standarisasi Nasional, Jakarta.
Chukwuemeka, A.I., Kelechi, A.J., and Bernard, A. 2015. Cooking and Physicochemical properties of five rice varieties produced in Ohaukwu local government area. Eur. J. Food Sci. Technol. 3, 1-10.
Damardjati, D.S. 1987. Prospek peningkatan mutu beras di Indonesia. J. Litbang. Pertanian 6, 85-94.
DPPTM (Direktorat Pengendalian Penyakit Tidak Menular). 2008. Pedoman Pengendalian Diabetes Melitus dan Penyakit Metabolik, Departemen Kesehatan Republik Indonesia, Jakarta.
Fithriyati, M.N.C. 2015. Perbandingan efek anti inflamasi antara ekstrak antosianin beras hitam (Oryza sativa L.) dan ubi jalar ungu (Ipomea batatas poiret) pada tikus Diabetes Mellitus Tipe 2. Thesis, Faculty of Agriculture Technology, Gadjah Mada University, Yogyakarta.
Ha, T.Y., Park, S.H., Lee, C.H., and Lee, S.H. 1999. Chemical composition of pigmented rice varieties. Korean J. Food Sci. Technol. 31, 336-341.
Juliano, B.O. and Villareal, C.P. 1993. Grain Quality Evaluation of World Rices, pp. 7-9, International Rice Research Institute, Manila.
Khammari, M., Khani, M.A.M, Khammari, D.A., and Nia, M.O.R. 2016. The eating and cooking qualities of rice: a review. IJSRST 2, 134-139.
Kohyama, K., Sodhi, N.S., Suzuki, K., and Sasaki, T. 2016. Texture evaluation of cooked rice prepared from Japanese cultivars using two-bite instrumental test and electromyography. J. Texture Stud. 47, 188-198.
Krisbianto, O., Astuti, M., and Marsono, Y. 2016a. Antihyperglycemic effect and antioxidants properties of black rice (Oryza sativa L. indica) cereal and anthocyanin extract on health and histopathology of hyperglycemic rats. Pak. J. Nutr. 15, 702-707.
Krisbianto, O., Mustika, M., and Astuti, M. 2016b. Black and white rice ratio on sensory and antioxidant activity of steamed rice. Conference paper presented at “International Food Conference 2016” held at Widya Mandala Catholic University, Surabaya, Indonesia (20-21 October 2016).
Kristamtini. 2009. Mengenal beras hitam dari Bantul, Tabloid Sinar Tani (13 May 2009). Kristamtini, Widyayanti, S., and Rahayu, S. 2011, Respon padi lokal Mentik Wangi terhadap pendekatan teknologi SRI (System of Rice Intensification) dan PTT (Pengelolaan Tanaman Terpadu). Widyariset 14, 565-570.
Kristamtini, Taryono, Basunanda, P., and Murti, R.H. 2014. Keragaman genetik dan korelasi parameter warna beras dan kandungan antosianin total sebelas kultivar padi beras hitam lokal. Ilmu Pertanian 17, 57-70.
Kong, S. and Lee, J. 2010. Antioxidants in milling fractions of black rice cultivars. Food Chem. 120, 278-281.
Lamberts, L., Bie, E.D., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., Man, W.D., Delcour, J.A. 2007. Effect of milling on colour and nutritional properties of rice. Food Chem. 100, 1496-1503.
Meilgaard, M., Civille, G.V., and Carr, B.T. 2000. Sensory Evaluation Techniques, 3rd Ed., Chapter 5 and 12, CRC Press, Boca Raton.
Mizuma, T. 2014. Effects of the rice polishing ratio on water absorption of rice. 関西福祉科学大学紀要18, 33-39.
Monika, P., Saputrajaya, W., Liguori, C., Widyawati, P.S., Suteja, A.M., and T.I.P. Suseno, 2013. Aktivitas antioksidan beras organik varietas lokal (Putih Varietas Cianjur, Merah Varietas Saodah, Hitam Varietas Jawa). Conference paper presented at “Seminar Nasional:
Menggagas Kebangkitan Komoditas Unggulan Lokal Pertanian dan Kelautan” held at Trunojoyo University, Madura, Indonesia (June 2013). Mutters, R.G. and Thompson, J.F. 2009. Rice Quality Handbook, pp. 12-13, UCANR Publications, California.
Nadaf, A., Mathure, S., and Jawali, N. 2015. Scented Rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity, pp. 35, Springer, New Delhi.
Nurrahmawati, N. 2013. The effect of rice (Oryza sativa L.) cultivars Cempo Ireng, Cempo Abang, and IR-64 on histological structure of hyperlipidemic albino rat’s liver and kidney (Rattus norvegicus Berkenhout, 1769). Faculty of Biology, Gadjah Mada University, Yogyakarta.
Park, Y.S., Kim, S.J., and Chang, H.I. 2008. Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities. Kor. J. Microbiol. Biotechnol. 36, 55-60.
Pratama, A. 2016. Perbandingan efektivitas antioksidan antosianin ubi jalar ungu (Ipomoea batatas L.), beras hitam (oryza sativa L.) dan beras ketan hitam (Oryza sativa F.) terhadap perbaikan glukosa darah, status antioksidan, serta profil lipid pada tikus hiperglikemia. Thesis, Faculty of Agriculture Technology, Gadjah Mada University, Yogyakarta.
Ranggasutrasna, Yasadipura II, and Sastradipura. 2008. Centhini Tambangraras-Amongraga 3, pp. 314, Balai Pustaka, Jakarta.
Ratnaningsih, N. 2010. Ringkasan potensi beras hitam sebagai sumber antosianin dan aplikasinya pada makanan tradisional Yogyakarta. Research, Lembaga Penelitian dan Pengabdian kepada Masyarakat, Gadjah Mada University, Yogyakarta.
Rimbawan. 2007. Pengembangan teknologi pengolahan beras rendah indeks glisemik. Pangan
48/XVI/Januari/2007, 70-75.
Saikia, S., Dutta, H., Saikia, D., and Mahanta, C.L. 2012. Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties. Food Res. Int. 46, 334-340.
Sattari, A., Mahdinezhad, N., Fakheri, B., Noroozi, M., and Beheshtizadeh, H. 2015. Improvement of eating and cooking qualities of rice: a review. Int. J. Farm. & Alli. Sci. 4, 153-160.
Shinta, Indriyani, S., and Arisoesilaningsih, E. 2014. Morphological variation of six pigmented rice local varieties grown in organic rice field in Sengguruh Village, Kepanjen District, Malang Regency. J. Trop. Life Sci. 4, 149-150.
Singhal, R., Kulkarni, P.R., and Rege, D.V. 1997. Handbook of Indices of Food Quality and Authenticity, pp. 57-58, Woodhead Publishing, Cambridge.
Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., and Berghofer, E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem. 124, 132-140.
Sudarmadji, S. Haryono, B., and Suhardi. 2010. Analisa Bahan Makanan dan Pertanian, 2nd Ed., Liberty, Yogyakarta.
Wild, S., Roglic, G., Green, A., Sicree, R., and King, H. 2004. Global prevelance of diabetes: estimates for the year 2000 and projections for 2030. Diabetes Care 27, 1047-1053.
Wong, L.P. 2008. Focus group discussion: a tool for health and medical research. Singapore Med. J. 49, 256-261.
Yanga, D.S., Lee, K.S., Jeong, O.Y., Kim, K.J., and Kays, S.J. Characterization of volatile aroma compounds in cooked black rice. J. Agric. Food Chem. 56, 235-240.
Yangb, D.S., Shewfelt, R.L., Lee, K.S., and Kays, S.J. 2008. Comparison of odor-active compounds from six distinctly different rice flavor types. J. Agric. Food Chem. 56, 2780-2787.
DOI: https://doi.org/10.22146/ifnp.28952
Article Metrics
Abstract views : 2292
| 
views : 2718
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
