Karakterisasi Fisikokimia Beras Hitam (Oryza sativa L.) dari Jawa Barat, Indonesia

https://doi.org/10.22146/agritech.53307

Amalia Hana Arifa(1), Elvira Syamsir(2*), Slamet Budijanto(3)

(1) Institut Pertanian Bogor
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Dramaga, Babakan Kec. Dramaga, Bogor, Jawa Barat 16680
(3) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Dramaga, Babakan Kec. Dramaga, Bogor, Jawa Barat 16680
(*) Corresponding Author

Abstract


Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pangan fungsional. Dalam hal pemanfaatan beras hitam sebagai sumber pangan fungsional, perlu diketahui karakteristiknya agar dapat diketahui metode pengolahan dan jenis produk yang sesuai dengan karakteristiknya. Penelitian ini bertujuan mengetahui karakteristik fisikokimia empat varietas beras hitam yang berasal dari Jawa Barat, yaitu Cempo Ireng yang berasal dari Bogor, Galur dan Gadog dari Subang, serta beras hitam Cianjur. Parameter yang diuji adalah total senyawa fenolik, antosianin, pati, amilosa serta amilopektin, profil pasting, solubility, dan swelling power. Hasil penelitian menunjukkan bahwa masing-masing beras hitam memiliki karakteristik fisikokimia yang berbeda-beda. Beras hitam yang diuji memiliki karakteristik sebagai berikut: kadar total senyawa fenolik 261,7 - 353,0 mg GAE/100 g bk, antosianin 52,4 - 126,1 mg/100 g bk, pati  69,8 - 72,8% bk, amilosa 22,4 - 26,1% bk, sedangkan kadar amilopektinnya 45,3 -48,7% bk. Beras hitam yang diuji juga memiliki nilai solubility 6,4 - 8,4% dan swelling power 6,3 - 7,3%. Beras Cempo Ireng memiliki viskositas puncak dan viskositas breakdown tertinggi. Beras Cianjur dan Cempo Ireng memiliki viskositas akhir tertinggi. Beras Galur memiliki viskositas setback tertinggi. Beras Cianjur juga memiliki suhu pasting dan peak time yang paling tinggi dibandingkan dengan sampel lainnya.

Keywords


Black rice; functional food; physicochemical characteristics



References

Ahmed, I., Qazi, I. M., Li, Z., & Ullah, J. (2016). Rice noodles: Materials, processing and quality evaluation. Proceedings of the Pakistan Academy of Sciences: Part B, 53(3B), 215–238.

Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology, 35(2), 215–236. https://doi.org/10.1590/1678-457X.6749

Chen, X. Q., Nagao, N., Itani, T., & Irifune, K. (2012). Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice. Food Chemistry, 135(4), 2783–2788. https://doi.org/10.1016/j.foodchem.2012.06.098

Imanningsih, N. (2012). Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat Pemasakan. Penel Gizi Makan, 35(1), 13–22. Retrieved from https://media.neliti.com/media/publications/223473-profil-gelatinisasi-beberapa-formulasi-t.pdf

Kang, M. Y., Kim, J. H., Rico, C. W., & Nam, S. H. (2011). A comparative study on the physicochemical characteristics of black rice varieties. International Journal of Food Properties, 14(6), 1241–1254. https://doi.org/10.1080/10942911003637350

Kang, Y. J., Jung, S. W., & Lee, S. J. (2014). An optimal extraction solvent and purification adsorbent to produce anthocyanins from black rice (Oryza sativa cv. Heugjinjubyeo). Food Science and Biotechnology, 23(1), 97–106. https://doi.org/10.1007/s10068-014-0013-8

Kim, H. S., Patel, B., & Bemiller, J. N. (2013). Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. Carbohydrate Polymers, 98(2), 1438–1448. https://doi.org/10.1016/j.carbpol.2013.07.035

Kong, S., Kim, D. J., Oh, S. K., Choi, I. S., Jeong, H. S., & Lee, J. (2012). Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation. Journal of Food Science, 77(3). https://doi.org/10.1111/j.1750-3841.2011.02590.x

Kong, X., Zhu, P., Sui, Z., & Bao, J. (2015). Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations. Food Chemistry, 172, 433–440. https://doi.org/10.1016/j.foodchem.2014.09.085

Kushwaha, U. K. S. (2016). Black Rice: Research, History and Development. Switzerland: Springer International Publishing Switzerland.

Nurhidajah, Ulvie, Y. N. S., & Suyanto, A. (2018). Karakteristik Fisik Dan Kimia Beras Hitam Dengan Variasi Metode Pengolahan. Prosiding Seminar Nasional Unimus, 1, 216–221. Semarang, Indonesia.

Pang, Y., Ahmed, S., Xu, Y., Beta, T., Zhu, Z., Shao, Y., & Bao, J. (2018). Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240(January 2017), 212–221. https://doi.org/10.1016/j.foodchem.2017.07.095

Pedro, A. C., Granato, D., & Rosso, N. D. (2016). Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry, 191, 12–20. https://doi.org/10.1016/j.foodchem.2015.02.045

Pengkumsri, N., Chaiyasut, C., Saenjum, C., Sirilun, S., Peerajan, S., Suwannalert, P., … Sivamaruthi, B. S. (2015). Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand. Food Science and Technology, 35(2), 331–338. https://doi.org/10.1590/1678-457X.6573

Sani, W., Iswadi, & Samingan. (2014). Kandungan Pati pada Bonggool Pisang. Prosiding Seminar Nasional Biologi 2014, 2, 187–192.

Shao, Y., Hu, Z., Yu, Y., Mou, R., Zhu, Z., & Beta, T. (2018). Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chemistry, 239, 733–741. https://doi.org/10.1016/j.foodchem.2017.07.009

Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., & Berghofer, E. (2011). Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124(1), 132–140. https://doi.org/10.1016/j.foodchem.2010.05.115

Syafutri, M. I., Pratama, F., Syaiful, F., & Faizal, A. (2016). Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice. Rice Science, 23(5), 282–286. https://doi.org/10.1016/j.rsci.2016.08.006

Thomas, R., Bhat, R., Kuang, Y. T., & Abdullah, W. N. W. (2014). Functional and pasting properties of locally grown and imported exotic rice varieties of malaysia. Food Science and Technology Research, 20(2), 469–477. https://doi.org/10.3136/fstr.20.469

Walter, M., Marchesan, E., Massoni, P. F. S., da Silva, L. P., Sartori, G. M. S., & Ferreira, R. B. (2013). Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing. Food Research International, 50(2), 698–703. https://doi.org/10.1016/j.foodres.2011.09.002

Wang, D., Fan, D. C., Ding, M., Ge, P. Z., & Zhou, C. Q. (2015). Characteristics of different types of starch in starch noodles and their effect on eating quality. International Journal of Food Properties, 18(11), 2472–2486. https://doi.org/10.1080/10942912.2014.983606

Wani, A. A., Singh, P., Shah, M. A., Schweiggert-Weisz, U., Gul, K., & Wani, I. A. (2012). Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 417–436. https://doi.org/10.1111/j.1541-4337.2012.00193.x

Widyasaputra, R. (2018). Optimasi proses produksi beras hitam pratanak dengan metode permukaan respon. Institut Pertanian Bogor.

Wu, F., Meng, Y., Yang, N., Tao, H., & Xu, X. (2015). Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT - Food Science and Technology, 63(2), 1199–1205. https://doi.org/10.1016/j.lwt.2015.04.063

Xie, L. H., Tang, S. Q., Luo, J., Wei, X. J., Shao, G. N., Jiao, G. A., … Hu, P. S. (2017). Physiochemical properties of rice starch for production of vermicelli with premium quality. Journal of Food Science and Technology, 54(12), 3928–3935. https://doi.org/10.1007/s13197-017-2852-9

Yadav, B. S., Yadav, R. B., & Kumar, M. (2011). Suitability of pigeon pea and rice starches and their blends for noodle making. LWT - Food Science and Technology, 44(6), 1415–1421. https://doi.org/10.1016/j.lwt.2011.01.004

Zhang, H., Shao, Y., Bao, J., & Beta, T. (2015). Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Food Chemistry, 172, 630–639. https://doi.org/10.1016/j.foodchem.2014.09.118

Zhang, M. W., Zhang, R. F., Zhang, F. X., & Liu, R. H. (2010). Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agricultural and Food Chemistry, 58(13), 7580–7587. https://doi.org/10.1021/jf1007665



DOI: https://doi.org/10.22146/agritech.53307

Article Metrics

Abstract views : 5938 | views : 16234

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Amalia Hana Arifa, Elvira Syamsir, 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