Karakteristik Fisik Beras Analog Instan Berbasis Tepung Jagung dengan Penambahan k-Karagenan dan Konjak

https://doi.org/10.22146/agritech.47491

Indah Kurniasari(1), Feri Kusnandar(2*), Slamet Budijanto(3)

(1) Institut Pertanian Bogor Badan Pengkajian dan Penerapan Teknologi
(2) Program Studi Ilmu Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16680
(3) Program Studi Ilmu Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16680
(*) Corresponding Author

Abstract


Instant analog rice is a form of product development from analog rice that is ready for consumption without the need to be cooked first but only needs to be soaked in boiling water for 3-5 minutes. The main challenge in developing instant analog rice is to reduce rehydration time while maintaining the integrity and texture of the rice produced. Hydrocolloids in the form of κ-carrageenan and konjac with concentrations of 0.5‒10.0%, both as a single additive and in combination, were added to the corn-based analog rice formula. Then, their effects on the physical characteristics of the instant analog rice were studied. The addition of κ-carrageenan and konjac in combination at a concentration of 5% each (KK10) showed the best results. This instant analog rice had a lower degree of breakage and bulk density, 2.02% and 0.39 g/mL, respectively. It showed a more hollow rice microstructure than the control and other combinations. KK10 instant analog rice can be rehydrated by soaking in boiling water for 3.5 minutes. The rehydrated rice had high grain integrity, with hardness, springiness, and chewiness values of 548.14 g; 0.86; and 229.76 g, respectively.

Keywords


Analog rice; κ-carrageenan; hydrocolloid; instant rice; konjac



References

Blakemore, W. R. (2016). Polysaccharide Ingredients : Carrageenan. In Reference Module in Food Science. https://doi.org/10.1016/B978-0-08-100596-5.03251-0

Boukouvalas, C. J., Krokida, M. K., Maroulis, Z. B., & Marinos-Louris, D. (2006). Density and porosity : literature data compilation for foodstuffs. International Journal of Food Properties, 9: 715–746. https://doi.org/10.1080/10942910600575690

Budijanto, S., Andri, Y. I., Faridah, D. N., & Noviasari, S. (2017). Karakterisasi kimia dan efek hipoglikemik beras analog berbahan dasar jagung, sorgum, dan sagu aren. Agritech, 37(4): 402–409. https://doi.org/10.22146/agritech.10383

Budijanto, S., & Yuliana, N. D. (2015). Development of rice analog as a food diversification vehicle in Indonesia. Journal of Developments in Sustainable Agriculture, 10(1): 7–14. https://doi.org/10.11178/jdsa.10.7

Budijanto, S., & Yuliyanti. (2012). Studi persiapan tepung sorgum (Sorghum bicolor L. Moench) dan aplikasinya pada pembuatan beras analog. Jurnal Teknologi Pertanian, 13(3): 177–186.

Bui, L. T. T., Coad, R. A., & Stanley, R. A. (2018). Properties of rehydrated freeze dried rice as a function of processing treatments. LWT - Food Science and Technology, 91: 143–150. https://doi.org/10.1016/j.lwt.2018.01.039

Gulati, T., & Datta, A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering, 166: 119–138. https://doi.org/10.1016/j.jfoodeng.2015.05.031

Han, L., Cheng, Y., Zhang, Q., Tatsumi, E., & Li, L. (2014). Synergistic effects of calcium hydroxide and konjac glucomannan (KGM) on the thermomechanical properties of buckwheat flour and the quality of buckwheat noodles. Journal of Texture Studies, 45: 420–429. https://doi.org/10.1111/jtxs.12093

Herawati, H. (2015). Optimasi Proses, Profil Isotermis Sorpsi Air dan Analisis Termal Beras Tiruan Instan. Institut Pertanian Bogor.

Hsu, R. J., Chen, H., Lu, S., & Chiang, W. (2015). Effects of cooking , retrogradation and drying on starch digestibility in instant rice making. Journal of Cereal Science, 65: 154–161. https://doi.org/10.1016/j.jcs.2015.05.015

Kaya, A. O., Suryani, A., Santoso, J., & Rusli, S. M. (2015). Karakteristik dan struktur mikro gel campuran semirefined carrageenan dan glukomanan. Jurnal Kimia Dan Kemasan, 37(1): 19–28.

Lee, E., & Wissgott, U. (2001). Patent No. US 2001/0006696 A1. United States.

Marthur, N. K. (2012). Industrial Galactomannan Polysaccharides. Boca Raton: CRC Press.

Mishra, A., Mishra, H. N., & Rao, P. S. (2012). Preparation of rice analogues using extrusion technology. International Journal of Food Science and Technology, 47: 1789–1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x

Naligar, A. P. (2016). Formulasi dan Karakterisasi Puding Instan dengan Perbandingan Bahan Pembentuk Gel Kappa Karagenan dan Glukomanan. Universitas Pakuan.

Noviasari, S., Kusnandar, F., & Budijanto, S. (2013). Pengembangan beras analog dengan memanfaatkan jagung putih. Jurnal Teknologi Dan Industri Pangan, 24(2): 194–200. https://doi.org/10.6066/jtip.2013.24.2.194

Noviasari, S., Kusnandar, F., & Setiyono, A. (2017a). Karakteristik fisik , kimia , dan sensori beras analog berbasis bahan pangan non beras. Pangan, 26(1): 1–12.

Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2015). Beras analog sebagai pangan fungsional dengan indeks glikemik rendah. Jurnal Gizi Dan Pangan, 10(3): 225–232. https://doi.org/10.25182/jgp.2015.10.3.

Noviasari, S., Widara, S. S., & Budijanto, S. (2017b). Analogue rice as the vehicle of public nutrition diversity. Jurnal Kesehatan Masyarakat, 13(1), 19–27. https://doi.org/10.15294/kemas.v13i1. 8284

Penroj, P., Mitchell, J. R., Hill, S. E., & Ganjanagunchorn, W. (2005). Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan. Carbohydrate Polymers, 59, 367–376. https://doi.org/10.1016/j.carbpol.2004. 10.007

Prasert, W., & Suwannaporn, P. (2009). Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering, 95, 54–61. https://doi.org/10.1016/ j.jfoodeng.2009.04.008

Rasyid, M. I., Yuliana, N. D., & Budijanto, S. (2017). Karakteristik sensori dan fisiko-kimia beras analog sorghum dengan penambahan rempah campuran. Agritech, 36(4): 394–403. https://doi.org/10.22146/agritech.16762

Ratnawati, L., & Afifah, N. (2018). Pengaruh penggunaan guar gum, carboxymethylcellulose (CMC) dan karagenan terhadap kualitas mi yang terbuat dari campuran mocaf, tepung beras dan tepung jagung. Pangan, 27(1): 43–54.

Rewthong, O., Soponronnarit, S., Taechapairoj, C., & Tungtrakul, P. (2011). Effects of cooking , drying and pretreatment methods on texture and starch digestibility of instant rice. Journal of Food Engineering, 103(3): 258–264. https://doi.org/10.1016/j.jfoodeng.2010.10.022

Tan, H., Tan, T., & Easa, A. M. (2018). The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles. International Journal of Food Science and Technology: 1–8. https://doi.org/10.1111/ijfs.13742

Wahjuningsih, S. B., & Susanti, S. (2018). Chemical, physical, and sensory characteristics of analog rice developed from the mocaf, arrowroof, and red bean flour. IOP Conf. Series: Earth and Environmental Science: 1–10. https://doi.org/doi :10.1088/1755-1315/102/1/012015

Wang, J. P., An, H. Z., Jin, Z. Y., Xie, Z. J., Zhuang, H. N., & Kim, J. M. (2013). Emulsifiers and thickeners on extrusion-cooked instant rice product. Journal of Food Science and Technology, 50(4): 655–666. https://doi.org/10.1007/s13197-011-0400-6

Wongsa, J., Rungsardthong, V., Uttapap, D., Lamsal, B. P., & Puttanlek, C. (2017). Effect of extrusion conditions , monoglyceride and gum arabic addition on physical and cooking properties of extruded instant rice. KMUTNB International Journal of Applied Science and Technology x(x): 1–8. https://doi.org/10.14416/j.ijast.2017.02.006

Wongsa, J., Uttapap, D., Lamsal, B. P., & Rungsardthong, V. (2016). Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product. International Journal of Food Science and Technology, 51: 672–680. https://doi.org/10.1111/ijfs.13011

Zhou, Y., Cao, H., Hou, M., Nirasawa, S., Tatsumi, E., Foster, T. J., & Cheng, Y. (2013). Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Foor Research International, 51(2): 879–885. https://doi.org/10.1016/j.foodres.2013.02.002



DOI: https://doi.org/10.22146/agritech.47491

Article Metrics

Abstract views : 7566 | views : 14771

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2020 Indah Kurniasari, Feri Kusnandar, Slamet Budijanto

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