Hubungan Antara Kandungan Pati Resisten dan Kualitas Tanak Beras Siger (Tiwul Modifikasi)

Beni Hidayat, M. Muslihudin, Syamsul Akmal

Abstract


Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content ≤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).


Keywords


siger rice, cooking quality, resistant starch, modified tiwul

Full Text:

PDF

References


Alsaffar, A.A., 2011. Effect of food processing on the resistant starch content of cereals and cereal products – a review. International Journal of Food Science and Technology, 3, pp.455–462.

Asghar, S. et al., 2012. Cooking and eating characteristics of Rice ( Oryza sativa L . ) - A review. Pakistan Journal of Food Sciences, 22(3), pp.128–132.

Ashwar, B.A. et al., 2016. Production of resistant starch from rice by dual autoclaving-retrogradation 1 treatment: 2 Invitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56, pp.108–117.

Dundar, A.N. and & Gocmen, D., 2013. Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohydrate Polymers, 97(2), pp.764–771.

Fuentes-Zaragoza, E. et al., 2011. Resistant starch as prebiotic: A review. Starch/Staerke, 63(7), pp.406–415.

Haralampu, S.., 2000. Resistant starch—a review of the physical properties and biological impact of RS3. Carbohydrate Polymers, 41(3), pp.285–292.

Hidayat, B., Akmal, S., Surfiana, dan Suhada, B., 2016. Beras Siger (Tiwul/Oyek yang Telah Dimodernisasi) sebagai Pangan Fungsional dengan Kandungan Indeks Glikemik Rendah. Prosiding Seminar Nasional Pangan Fungsional dalam Rangka Memperingati Hari Tempe Nasional. pp. 57–66.

Hidayat, Beni., Akmal, S., Muslihudin, M., Suhada, B., 2017. Assessment of Corn-Based Rice Analogues Made from Modified Corn Flour and Cassava Starch Which Processed by Granulation Method as Functional Food. Food Science and Quality Management, 61, pp.19–24.

Hidayat, B., 2016. Prospek Pengembangan dan Teknologi Pengolahan Beras Siger, UP Politeknik Negeri Lampung.

Homayouni, A. et al., 2014. Resistant starch in food industry : A changing outlook for consumer and producer. Starch/Stärke, 66, pp.102–114.

Hsu, R.J. et al., 2015. Effects of cooking, retrogradation and drying on starch digestibility in instant rice making. Journal of Cereal Science, 65, pp.154–161.

Lockyer, S. and & Nugent, A.P., 2017. Health effects of resistant starch. Nutrition bulletin, 42(1), pp.10–41.

Lyumugabe, F.X., Tuyishime, M.A., Ntakirutimana, C., Harimana, Y. & Hitabatuma, A., 2017. Latest Development Of Slowly Digestible Starch And Resistant Starch starch is. Journal of Multidisciplinary Engineering Science Studies (JMESS), 3(8), pp.2024–2037.

Raigond, P. et al., 2015. Resistant Starch in Food : A Review. Journal of the Science of Food and Agriculture, 95(10), pp.1968–1978.

Soekarto, S.T., 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian, Jakarta: Penerbit Bhratara.

Zhao, X.H. and Lin, Y., 2009. The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving – cooling cycles. Eur. Food Res. Technol, 230, pp.179–184.




DOI: http://dx.doi.org/10.25181/jppt.v18i1.355

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Jurnal Penelitian Pertanian Terapan

Indexing by :

          


Published by :
Unit Penelitian Pengabdian kepada Masyarakat
Politeknik Negeri Lampung
Jl. Soekarno-Hatta, No. 10, Rajabasa, Bandar Lampung, Lampung 35144.
Telp. (0721) 703995
Faks. (0721) 703995
Email: jppt@polinela.ac.id


Copyright of Jurnal Pertanian Terapan (p-ISSN 1410-5020 | e-ISSN 2407-1781)


Lisensi Creative Commons
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.