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All Journal Indonesian Food Science and TechnologyJournal Asian Journal of Community Services (AJCS)
Azmi, Aida Firdaus Muhammad Nurul
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Social Sciences

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Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra Nasution, Saidah Nauli; Nazir, Novizar; Wellyalia, Wellyalina; Azmi, Aida Firdaus Muhammad Nurul; Hariry, Amelia
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30897

Abstract

Black rice, originating from Sariak Alahan Tigo in Solok Regency, is one of the indigenous rice varieties found in West Sumatra. Black rice is a cereal variety that has a low glycemic index and is rich in phytochemical substances called anthocyanins. These compounds act as antioxidants, helping to prevent diabetes and preserve the cardiovascular system. The procedure of parboiling involves varying the period of grain soaking in order to maximize the health advantages of anthocyanins found in black rice. The study utilized a completely randomized design (CRD) consisting of 5 treatments and 3 duplicates. The treatment protocol utilized in this experiment consisted of A (control), B (grain immersion for 2 hours), C (grain immersion for 3 hours), D (grain immersion for 4 hours), and E (grain immersion for 5 hours). The data acquired were evaluated using analysis of variance (ANOVA) and subsequently subjected to Duncan's Multiple Range (DNMRT) analysis at a significance level of 5%. The study findings indicate that the duration of grain soaking has a notable impact on various factors, including water content, starch levels, amylose and amylopectin levels, antioxidant activity, starch digestibility (in vitro), glycemic index values, taste, and texture. Nevertheless, the duration of grain soaking does not have any discernible impact on the physical hue, sensory hue, or fragrance of parboiled black rice. The treatment that is most favored according to the results of the sensory study is treatment D, which has a color rating of 3.86 (like), a fragrance rating of 3.91 (like), a taste rating of 3.91 (like), and a texture rating of 3.81 (like).
PKM Community Empowerment through Cultivation of Rosella Flowers in Ban Village, Kubu District, Karangasem Wirajaya, Anak Agung Ngurah Mayun; Azmi, Aida Firdaus Muhammad Nurul; Udayana, I Gusti Bagus; Mahardika, Ida Bagus Komang; Sudewa, Ketut Agung; Yuliartini, Made Sri; Arjana, I Gusti Made; Muliarta, I Nengah; Sukmadewi, Desak Ketut Tristiana; Apriliathi, Ni Putu Siska; Rahayu, Ni Ketut Sri; Suastyayama, Kadek Damana
Asian Journal of Community Services Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i12.12417

Abstract

Ban Village is a village located in Kubu District, Karangasem Regency. Most of the people's livelihoods are farmers, breeders and coffee processors. Despite its shortcomings in terms of land conditions, Ban Village has a variety of natural potential that needs to be developed in the agricultural, livestock, fishery and crop processing sectors. The potential for re-development of rosella flowers which were cultivated before the Covid-19 pandemic by the community. Cow dung and litter can be used as quality organic fertilizer. The aim of the activity is: increasing the knowledge and skills of partners in cultivating roselle plants and processing cow dung and litter as organic fertilizer and touching on technology for cultivating roselle flowers and processing cow dung and litter.
Co-Authors Apriliathi, Ni Putu Siska Arjana, I Gusti Made Hariry, Amelia I Gusti Bagus Udayana I Nengah Muliarta, I Nengah Made Sri Yuliartini Mahardika, Ida Bagus Komang Nasution, Saidah Nauli Novizar Nazir Rahayu, Ni Ketut Sri Suastyayama, Kadek Damana Sudewa, Ketut Agung Sukmadewi, Desak Ketut Tristiana Wellyalina, Wellyalina Wirajaya, Anak Agung Ngurah Mayun