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All Journal PROSIDING SEMINAR NASIONAL Nutrisia
Yustinus Marsono
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Education Medicine & Pharmacology Public Health Other

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KADAR SERAT PANGAN DAN DAYA CERNA PATI NASI MERAH YANG DIPERKAYA KAPPA-KARAGENAN DAN EKSTRAK ANTOSIANIN DENGAN VARIASI METODE PENGOLAHAN Nurhidajah -; Mary Astuti; Sardjono -; Agnes Murdiati; Yustinus Marsono
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Brown rice is one of the varieties of rice that are less popular because of the texture cooked more hard than white rice. Brown rice contain anthocyanins on the epidermis and is hypoglycemia. The nature of hypoglycemia brown rice also affected by the low digestibility of starch and dietary fiber contained in brown rice. Two things are influenced by the processing method when forming the rice into the rice. The purpose of this study was to evaluate the digestibility of starch and dietary fiber content of brown rice with a variety of processing. This research method is the enrichment of red rice with kappa-carrageenan 2% which aims to improve the organoleptic properties of texture and flavor, especially brown rice and anthocyanin extract 5ml / 100 grams of brown rice. The processing of brown rice into the rice is done with four processing method that is steamed, boiled, rice cooker and a control is raw rice. The results showed the highest levels of dietary fiber in brown rice processing method using a rice cooker, but statistically there was no effect of food processing methods with fiber. The highest starch digestibility on red rice by the method of the boiled and showed no effect of treatment with starch digestibility.Keywords: Brown rice, dietary fiber, starch digestibility and processing
Peningkatan Pati Resisten dan Karakteristik Tepung Kacang Merah (Phaseolus vulgaris L.) Pratanak Metode Kombinasi Pengukusan, Oven Microvawe, Autoclav dan Pendinginan Waluyo Waluyo; Yudi Pranoto; Sardjono Sardjono; Yustinus Marsono
JURNAL NUTRISIA Vol 23 No 1 (2021): Maret (2021)
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (757.814 KB) | DOI: 10.29238/jnutri.v23i1.217

Abstract

Latar belakang: Kacang merah (Phaseolus vulgaris L.) berpotensi sebagai sumber pati resisten (RS), tetapi aplikasinya terbatas karena memerlukan persiapan pengolahan yang lama. Salah satu solusinya adalah dengan mengolah menjadi produk setengah jadi berupa tepung siap pakai. Tujuan: Mengetahui pengaruh pratanak metode kombinasi pemanasan-pendinginan terhadap peningkatan RS dan karakteristik tepung kacang merah. Metode: Kacang merah direndam dalam air 5 jam, lalu dilakukan pratanak dengan tiga metode kombinasi pemanasan-pendinginan, yaitu: pengukusan-pendinginan 3 siklus (SSS), pengukusan-pendinginan, oven mikrowave-pendinginan, autoclaving-pendinginan (SMA) dan pengukusan-pendinginan, autoklaving-pendinginan, oven microwave-pendinginan (SAM). Hasil: Metode SMA secara signifikan menghasilkan tepung kacang merah kadar RS tertinggi (12,08%), meningkatkan kapasitas penahanan air (WHC) sebesar 0,4 g/g dan kapasitas pembengkakan (SP) 0,32 g/g, menurunkan kapasitas penahanan minyak (OHC) 0,06 g/g dan tingkat kelarutan 10,49%, serta menurunkan viskositas. Ketiga metode merubah struktur mikroskopik dengan pola kristalinitas yang tetap yaitu granula pati tipe C. Kesimpulan: Metoda SMA menghasilkan kadar RS tertinggi dengan beberapa perubahan karakteristik tepung kacang merah yang menyertainya.
Co-Authors Agnes Murdiati Hastin Dyah Kusumawardani Mary Astuti Mohamad Samsudin Nurhidajah - Sardjono - Sardjono Sardjono Waluyo Waluyo Yudi Pranoto