KARAKTERISTIK FISIKOKIMIA TEPUNG BERAS MERAH (Oryza nivara) DENGAN PERLAKUAN SUHU DAN LAMA PENGERINGAN
Daftar Isi:
- This study aimed to determine the effect of temperature and drying time on the physicochemical characteristics of red rice flour. This research used a factorial randomized block design (RBD) with two treatment factors and repeated three times. The first factor was drying time consisted of three levels of treatment (1, 2, and 3 hours) and the second factor was drying temperature consisted of 3 levels of treatment (50, 55, 60 °C). The parameters observed included yield, bulk density, color, water holding capacity, moisture, ash, amylose, and anthocyanin content. The results showed that the temperature and drying time significantly affected the bulk density, redness, lightness, yellowness, water holding capacity, and amylose content of red rice flour. The results showed that the A1B1 treatment (1 hour; 50 °C) was the best treatment based on physical characteristics (water holding capacity and yellowness) with anthocyanin levels of 0.37 mg/100g. The moisture content of red rice flour was in accordance with the standard (SNI 3549: 2009).