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Khoirunnisah, Frisqi Meilany
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Pengaruh Teknik Penanakan Beras Terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi Dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made From Sorghum, Mocaf, Glucomannan, and Moringa Flour Sailendra, Nova Veronika; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Djidin, Radhiyya Tsabitah; Rahmawati, Sri; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.356-362

Abstract

Background: Rice cooking is the process of rice making with several cooking stages and types such as using rice cookers and steamers. This analog rice innovation aims to increase the nutritional value, food diversification, and functional foods. Objectives: To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, and overall appearance) and fluffiness levels between analog rice and C4 rice. Methods: This experimental research used a Completely Randomized Design (CRD) on analog rice resulting from the best treatment (P2) with an additional composition of 2 gram of Moringa flour. The cooking techniques used rice cookers and steamers for cooking both analog rice and C4 rice. A total of 25 semi-trained panelists were selected to identify sensory evaluation and the fluffiness levels of the product. The statistical analysis used the Mann-Whitney test with the help of SPSS version 23.0. Results: Cooking techniques using a rice cooker and a steamer influenced the sensory evaluation tests (color (p=0.004), texture (p=0.002), and overall appearance (p=0.006)) and fluffiness levels (p=0.004) for analog rice. However, cooking techniques did not influence the sensory evaluation test for taste (p=0.396) and aroma (p=0.058). The sensory tests such as color (p=0.607), texture (p=0.578), overall appearance (p=0.701), taste (p=0.482) and aroma (p=0.216) and the level of fluffiness in C4 rice (p=0.891) did not show differences. Conclusions: The steaming cooking technique influences the preference and fluffiness levels of analog rice. Cooking analog rice with the steaming technique is highly recommended in order to increase consumer preference.
Analisis Kandungan Asam Fitat dan Tanin Nasi dari Beras Analog Berbasis Pangan Lokal sebagai Alternatif Pangan Fungsional: Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as an Alternative Functional Food Rahmawati, Sri; Sabta Aji, Arif; Saloko, Satrijo; Aprilia, Veriani; S. Djidin, Radhiyya Tsabitah; Sailendra, Nova Veronika; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.344-349

Abstract

Background: Analog rice is an alternative food diversification that has rice-like characteristics. Various food ingredients can be utilized to produce analog rice as functional and healthy foods. Objectives: This study aims to identify the effect of cooking techniques on the phytic acid and tannin content of analogous rice (made from sorghum, mocaf, glucomannan, and moringa flour) and C4 rice. Methods: This experimental research used RAL for two treatments, namely cooking rice with a steamer and a rice cooker. This research was conducted in October-November 2022 at the Chem-mix Pratama Laboratory. The sample used analog rice and C4 rice for phytic acid and tannin content analysis using the Infrared Spectrophotometry and UV-S Spectrophotometry methods. Results: The highest phytic acid content of analog rice cooked using a rice cooker and a steamer was 6.64 mg and 4.75 mg respectively. The highest average tannin content of analog rice cooked using a rice cooker and a steamer was 18.35 mg and 19.55 mg respectively. The highest phytic acid content of C4 rice cooked using a rice cooker and a steamer was 7.43 mg and 9.01 mg respectively. The tannin content of C4 rice cooked using e rice cooker and a steamer was 4.45 mg and 9.11 mg respectively. Conclusions: The phytic acid content of analog rice is lower than in C4 rice. The tannin content of analog rice is higher than C4 rice. Tannin content reduction in analog rice needs to be studied further.
Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour Khoirunnisah, Frisqi Meilany; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Sailendra, Nova Veronika; Djidin, Radhiyya Tsabitah S.; Rahmawati, Sri
Amerta Nutrition Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i4.2024.506-512

Abstract

Background: Rice cooking techniques determine the physical properties acceptance. A healthy diabetic diet such as the consumption of analog rice with the benefits of functional food can help control blood sugar. Thus, the physical properties of analog rice are important.  Objectives: To determine the effect of cooking techniques on the physical properties (texture and color) of analog rice made from sorghum, Modified Cassava Flour (Mocaf), glucomannan, and moringa flour.  Methods: This experimental study used a completely randomized design (CRD). It used two rice cooking treatments (steamer and rice cooker) on analog rice and C4 rice with two repetitions of both treatment and analysis. This research was conducted during October-November 2022. The physical properties of rice, namely texture and color were tested using a texture analyzer and chroma meter. Data were analyzed statistically using the Mann-Whitney test with the help of SPSS version 23.0.  Results: The cooking technique did not affect the rice texture in terms of hardness bite 1, springiness, and chewiness of both analog rice and C4 rice (p-value>0.05). However, the cooking technique affected the color of analog rice (p-value<0.05), but it did not apply to C4 rice (p-value>0.05).  Conclusions: Both steaming and rice cooker techniques do not affect the physical texture of analog rice and C4 rice. However, the cooking techniques significantly influence the color of analog rice. The addition of moringa leaves to analog rice shows a significant difference in the color of both analog rice and C4 rice.
Co-Authors Aprilia, Veriani Arif Sabta Aji Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Raden Mohamad Herdian Bhakti S. Djidin, Radhiyya Tsabitah Sailendra, Nova Veronika Satrijo Saloko