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

Authors

  • Beni Hidayat Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Politeknik Negeri Lampung
  • M. Muslihudin Agricultural Technology Department, State Polytechnic of Lampung
  • Syamsul Akmal Agricultural Technology Department, State Polytechnic of Lampung

DOI:

https://doi.org/10.25181/jppt.v18i1.355

Keywords:

siger rice, cooking quality, resistant starch, modified tiwul

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).

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Author Biography

Beni Hidayat, Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Politeknik Negeri Lampung

Lektor Kepala Prodi Teknologi Pangan

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Published

2018-07-28

How to Cite

Hidayat, B., Muslihudin, M., & Akmal, S. (2018). Hubungan Antara Kandungan Pati Resisten dan Kualitas Tanak Beras Siger (Tiwul Modifikasi). Jurnal Penelitian Pertanian Terapan, 18(1), 7-12. https://doi.org/10.25181/jppt.v18i1.355

Issue

Vol. 18 No. 1 (2018)

Section

Artikel

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