* Corresponding Author
Pengaruh Penambahan Fibercreme® terhadap Karakteristik Fisik dan Sensoris serta Kadar Serat Pangan Beras Pra Tanak
https://doi.org/10.22146/agritech.42962 Agatha Arissa Chintyadewi(1), Yustinus Marsono(2*), Priyanto Triwitono(3)
(1) Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Pencegahan peningkatan prevalensi DM tipe 2 di Indonesia dapat dilakukan dengan mengatur pola makan dengan mengkonsumsi makanan yang tinggi serat pangan dan pati resisten. Beras merupakan bahan makanan pokok di Indonesia yang memiliki kandungan serat pangan dan pati resisten relatif rendah. Peningkatan serat pangan dan pati resisten pada beras dapat dilakukan melalui proses pratanak dan dikombinasikan dengan penambahan fibercreme. Proses retrogradasi yang terjadi pada pati beras saat melalui proses pratanak mampu meningkatkan pati resisten pada beras. Serta adanya interaksi antara kandungan amilosa pada beras dengan lemak pada fiberceme dapat menghasilkan kompleks amilosa-lipid yang disebut sebagai pati resisten tipe 5 (RS5). Penambahan fibercreme yang merupakan non-dairy creamer dengan kandungan oligosakarida yang tinggi dapat meningkatkan kadar serat pangan pada beras pratanak. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan dua jenis fibercreme yaitu fibercreme-inulin dan fibercreme-IMO dengan konsentrasi 3,23%; 6,45% dan 12,9% pada proses pratanak terhadap kadar pati resisten dan serat pangan serta karakteristik fisik dan sifat sensoris beras pratanak. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan penambahan fibercreme-inulin dan fibercreme-IMO maisng-masing dengan konsentrasi 12,9% meningkatkan kadar pati resisten sebesar 28,5% dan 32,64%, kadar serat pangan sebesar 64,74% dan 64,88%; menurunkan kadar amilosa masing-masing 23,73% dan 15,52%. Perlakuan tersebut tidak mempengaruhi tekstur beras pratanak tetapi menurunkan WHC dan bulk density beras pratanak. Penambahan fibercreme juga meningkatkan penerimaan beras pratanak dengan skor tertinggi terdapat pada beras pratanak dengan penambahan fibercreme-inulin pada kosentrasi 12,9%.
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DOI: https://doi.org/10.22146/agritech.42962
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