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



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

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