Effect of Drying Times and Temperatures on the Physicochemical Characteristics of Red Rice Flour (Oryza nivara)
| Main Authors: | Syafutri, Merynda Indriyani, Syaiful, Friska, Lidiasari, Eka, Pusvita, Dela |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Universitas Bangka Belitung
, 2020
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| Online Access: |
https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/120 https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/120/52 |
Daftar Isi:
- Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50°C, 55°C, and 60°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).
- Beras merah diketahui memiliki kelebihan, yaitu mengandung serat dan antosianin yang bersifat fungsional. Potensi beras merah perlu digali lebih intensif melalui berbagai penelitian. Salah satu upaya pengembangan beras merah sebagai bahan pangan adalah dengan cara mengolahnya menjadi tepung. Terdapat beberapa tahapan yang harus diperhatikan untuk mendapatkan tepung dengan sifat fisikokimia yang baik, seperti pengeringan dan penggilingan. Penelitian ini bertujuan untuk mempelajari pengaruh lama dan suhu pengeringan terhadap karakteristik fisikokimia tepung beras merah. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial. Faktor penelitian yaitu lama pengeringan (A) dan suhu pengeringan (B). Faktor A terdiri dari tiga taraf yaitu 1 jam, 2 jam, dan 3 jam, dan faktor B juga terdiri dari tiga taraf yaitu 50°C, 55°C, dan 60°C. Parameter yang diamati adalah rendemen, densitas kamba, kapasitas penyerapan air, swelling power, kelarutan, kadar air, dan kadar amilosa tepung beras merah. Hasil penelitian menunjukkan bahwa lama dan suhu pengeringan secara signifikan menurunkan rendemen, densitas kamba, dan kadar air, tetapi secara signifikan meningkatkan kapasitas penyerapan air, swelling power, kelarutan, dan kadar amilosa tepung beras merah. Kadar air tepung beras merah yang dihasilkan telah sesuai dengan standar SNI (3549; 2009).