Pengaruh Drajat Penyosohan terhadap Mutu Fisik dan Nilai Gizi Beberapa Jenis Beras

https://doi.org/10.22146/agritech.47487

Hasnelly Hasnelly(1*), Evi Fitriani(2), Shelvi Putri Ayu(3), Hervelly Hervelly(4)

(1) Department of Food Technology, Pasundan University
(2) Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Jl. Dr. Setiabudi No. 193, Bandung 40153
(3) Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Jl. Dr. Setiabudi No. 193, Bandung 40153
(4) Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Jl. Dr. Setiabudi No. 193, Bandung 40153
(*) Corresponding Author

Abstract


High hulling process decreases the nutritional value and rice quality including milled rice because the macronutrient contained in the aleurone is wasted. Therefore, this study aims to ascertain the effects of hulling level on the quality and characteristics of red rice, black rice, and white rice, which would help produce high quality milled rice. Linear regression method was used, and the contents analysed were moisture, fat, ash, carbohydrate, anthocyanin, quality, rendemen, starch digestibility, and color. The results showed hulling would affect the proximate content and physical characteristics of milled rice. Also, low hulling of black rice produced the highest physical score, with high anthocyanin, and low starch digestibility which was good for diabetic consumers.

Keywords


Agroindustry; hulling level; rice; rice quality



References

Aryunis. (2012). Evaluasi Mutu Gabah Padi Lokal Pasang Surut Asal Kecamatan Tungkal Ilir Kabupaten Tanjung Jabung Barat. Jurnal Penelitian Universitas Jambi Seri Sains, 14(2), 47–50.

Azis, A., Izzati, M., & Haryanti, S. (2015). Aktivitas Antioksidan Dan Nilai Gizi Dari Beberapa Jenis Beras Dan Millet Sebagai Bahan Pangan Fungsional Indonesia. Jurnal Biologi, 4(1), 45–61.

Basito. (2010). Kajian Karakteristik Fisikokimia dan Sensori Beras Organik Mentik Susu dan IR64; Pecah Kulit dan Giling Selama Penyimpanan. Jurnal Teknologi Hasil Pertanian, 3(2), 95–101. https://doi.org/10.20961/jthp.v0i0.13636

Bella, A. A., Marwanti, S., & Ani, S. W. (2013). Evaluasi Mutu Beras Di Tingkat Penggilingan Padi Skala Kecil Di Kecamatan Plupuh Kabupaten Sragen. Prosiding Seminar Nasional Fakultas Pertanian UNS, 552–557.

Febriandi, E., Sjarief, R., & Widowati, S. (2017). Studi Sifat Fisikokimia dan Fungsional Padi Lokal (Mayang Pandan) Pada Berbagai Derajat Sosoh. Jurnal Penelitian Pascapanen Pertanian, 14(2), 79–87. http://dx.doi.org/10.21082/jpasca.v14n2.2017.79-87

Hassan, Z. H. (2014). Kajian Rendemen dan Mutu Giling Beras di Kabupaten Kotabaru Provinsi Kalimantan Selatan. Jurnal Pangan, 23(3), 232–242. http://dx.doi.org/ 10.33964/jp.v23i3.67

Hernawan, E., & Meylani, V. (2016). Analisis Karakteristik Fisikokimia Beras Putih, Beras Merah, dan Beras Hitam. Jurnal Kesehatan Bakti Tunas Husada, 15(1), 79–91. http://dx.doi.org/10.36465/jkbth.v15i1.154

Hidayati, S., Nurdin, S. U., & Nugroho, R. A. (2016). Aktivitas Antioksidan dan Sifat Sensori Nasi Instan Hasil Hidrolisis Pati yang Diperkaya dengan Ekstrak Pegagan. Jurnal Teknologi Industri Dan Hasil Pertanian, 21(2), 77–88. http://dx.doi.org/10.23960/jtihp.v21i2.77%20-%2088

Indrasari, S. D. (2011). Pengaruh Penyosohan Gabah dan Pemasakan terhadap Kandungan Vitamin B Beras Merah. Jurnal Penelitian Pertanian Tanaman Pangan, 30(3), 182–188. http://dx.doi.org/10.21082/jpptp.v30n3.2011.p%25p

Nugraha, M. I., Tamrin, & Asyik, N. (2018). Karakterisasi Sifat Fisik, Kimia, dan Aktivitas Antioksidan Pada Beras Merah Varietas Bulo Bulo Asal Kabupaten Kolaka Dan Kabupaten Konawe Selatan. Jurnal Sains Dan Teknologi Pangan, 3(3), 1283–1296.

Nurhidajah, Astuti, M., Sardjono, Murdiati, A., & Marsono, Y. (2015). Kadar Serat Pangan dan Daya Cerna Pati Nasi Merah yang Diperkaya Kappa-karagenan dan Ekstrak Antosianin dengan Variasi Metode Pengolahan. The 2nd University Research Coloquium.

Sarastuti, S., Ahmad, U., & Sutrisno, S. (2018). Analisis Mutu Beras dan Penerapan Sistem Jaminan Mutu Dalam Kegiatan Pengembangan Usaha Pangan Masyarakat. Jurnal Penelitian Pascapanen Pertanian, 15(2), 12–21. http://dx.doi.org/10.21082/jpasca.v15n2.2018.63-72

Tarigan, E., & Kusbiantoro, B. (2011). Pengaruh Derajat Sosoh Dan Pengemas Terhadap Mutu Beras Aromatik Selama Penyimpanan. Jurnal Penelitian Pertanian Tanaman Pangan, 30(1), 30–37. https://doi.org/10.21082/jpptp.v30n1.2011.p

Umar, M. A., Ugonor, R., Akin-Osanaiye, C. B., & Kolawole, S. A. (2013). Evaluation Of Nutritional Value Of Wild Rice From Kaduna State, Central Nigeria. International Journal of Scientific & Technology Research, 2(7), 140–147.

Widyawati, P. S., Suteja, A. M., Indarto, T., Suseno, P., Monika, P., Saputrajaya, W., & Liguori, C. (2014). Effect of Pigment Color Difference in Organic Rice on Antioxidant Activity. Agritech, 34(4), 399–406. https://doi.org/10.22146/agritech.9434



DOI: https://doi.org/10.22146/agritech.47487

Article Metrics

Abstract views : 8751 | views : 23073

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2020 Hasnelly Hasnelly, Evi Fitriani, Shelvi Putri Ayu, Hervelly Hervelly

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats