Perubahan Profil Tekstur Ketupat selama Penyimpanan: Changes in Texture Characteristics of Ketupat during Storage - Isnaini Rahmadi; Sugiyono; Nugraha Edhi Suyatma (Research and Social Study Institute, 2021)
Beras merupakan makanan pokok bagi lebih dari setengah penduduk dunia. Ketupat merupakan produk olahan beras yang menjadi bagian dari budaya Indonesia. Ketupat memiliki umur simpan yang singkat. Suhu penyimpanan yang berbeda diduga memengaruhi profil tekstur ketupat. Penelitian bertujuan untuk memperoleh data pengaruh amilosa beras dan persentase pengisian ketupat pada perubahan profil tekstur ketupat selama penyimpanan pada suhu yang berbeda. Karakterisasi tekstur ketupat dilaksanakan pada dua suhu, yaitu suhu ruang dan dingin. Ketupat dibuat dengan beras varietas IR 64 dan Pandan Wangi. Selama penyimpanan suhu ruang, beras beramilosa tinggi serta persentase pengisian ketupat yang lebih rendah diperoleh ketupat dengan elastisitas yang rendah. Elastisitas meningkat selama penyimpanan pada suhu ruang, tetapi selama penyimpanan suhu dingin elastisitas tidak berubah. Amilosa beras serta persentase pengisian yang lebih tinggi diperoleh nilai daya kunyah ketupat tinggi selama penyimpanan disuhu dingin, tetapi saat kondisi suhu ruang kadar amilosa tidak berpengaruh pada daya kunyah. Selama penyimpanan, baik disuhu ruang ataupun suhu dingin, nilai daya kunyah ketupat meningkat. Kelengketan ketupat tidak dipengaruhi oleh kandungan amilosa dan persentase pengisian ketupat. Rice is a staple food for more than half of the world's population. Ketupat is an Indonesian indigenous food made from rice. However, ketupat has short a shelf life. The differences in storage temperatures might affect the texture characteristics. The objective of this research was to observe the effect of amylose content and the percentage of ketupat filling on the change of texture characteristics of ketupat during storage at different temperatures. Characterizations of ketupat during storage were conducted in two temperature conditions, i.e. room temperature and cold temperature. Ketupat was produced by using IR 64 and Pandan Wangi rice varieties. The higher amylose content and the lower percentage of ketupat filling resulted in the lower of ketupat springiness during storage at room temperature. The springiness of ketupat also increased during storage at room temperature, but it did not change significantly during storage at cold temperature. The higher amylose content and the percentage of ketupat filling resulted in the higher of ketupat chewiness during storage at cold temperature. However, at room temperature, the chewiness was not affected by the amylose content. The chewiness of ketupat increased during storage at room temperature and cold temperature. The amylose content and the percentages of ketupat filling did not affect adhesiveness, of the ketupat during storage.