Pengaruh Derajat Sosoh dan Pencucian terhadap Karakteristik Nasi Instan Biofortifikasi

https://doi.org/10.22146/agritech.67011

Kirana Sanggrami Sasmitaloka(1*), Winda Haliza(2), Ermi Sukasih(3), Shinta Dewi Ardhiyanti(4), Sri Widowati(5)

(1) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar No. 12, Kampus Penelitian Pertanian Cimanggu, Bogor 16114
(2) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar No. 12, Kampus Penelitian Pertanian Cimanggu, Bogor 16114
(3) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar No. 12, Kampus Penelitian Pertanian Cimanggu, Bogor 16114
(4) Balai Besar Penelitian Tanaman Padi, Jalan Raya 9 Desa Sukamandijaya, Kecamatan Ciasem, Subang, 41256
(5) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar No. 12, Kampus Penelitian Pertanian Cimanggu, Bogor 16114
(*) Corresponding Author

Abstract


Kegiatan penelitian ini bertujuan untuk mempelajari pengaruh derajat sosoh dan jumlah pencucian terhadap karakteristik nasi instan biofortifikasi. Bahan baku yang digunakan adalah beras varietas Inpari IR Nutri Zinc. Proses produksi nasi instan terdiri dari beberapa tahapan yaitu perendaman dalam larutan Na-Sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, pengeringan, dan pengemasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian (x1 :2, x2 :3, dan x3 :4 kali) dan derajat sosoh (y1 :90, y2 :95 dan y3 :100). Setiap perlakuan diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa derajat sosoh dan jumlah pencucian pada beras berpengaruh terhadap karakteristik nasi instan biofortifikasi (p < 0.05). Perlakuan terbaik untuk memproduksi nasi instan biofortifikasi yaitu beras dengan derajat sosoh 95 dan pencucian 2 kali. Nasi instan biofortifikasi yang dihasilkan memiliki waktu rehidrasi sebesar 4,21 menit, kadar Zn sebesar 22,11 ppm, kadar Fe sebesar 17,3 ppm, daya cerna pati sebesar 5,99%), dan kadar serat pangan total sebesar 6,86% sehingga cocok dikonsumsi terutama untuk mencegah stunting. Hasil penelitian ini menunjukkan bahwa produk nasi instan biofortifikasi dapat dijadikan sebagai alternatif makanan pokok siap saji dan layak dikonsumsi oleh masyarakat, terutama untuk mencegah stunting.

 


Keywords


Biofortifikasi; derajat sosoh; fisikokimia; nasi instan; pencucian

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DOI: https://doi.org/10.22146/agritech.67011

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