Ningsih, Devi Sugiharti (2019) Optimasi Lama Perendaman dan Lama Pragelatinisasi terhadap Rendemen, Tekstur, dan Viskositas Bubur Ketan Merah Instan (Oryza sativa glutinosa) menggunakan Respon Surface Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras ketan merah varietas Inpari 25 Opak Jaya merupakan varietas beras ketan yang dikeluarkan oleh Badan Penelitian dan Pengembangan Pertanian (Balitbangtan) pada tahun 2012. Beras ketan merah pecah kulit memiliki kandungan antioksidan yang lebih tinggi daripada beras ketan putih. Beras ketan merah dapat diolah bubur, namun memerlukan lama yang cukup lama. Perendaman menggunakan natrium bikarbonat (NaHCO3) dan pragelatinisasi dilakukan untuk mempersingkat lama pemasakan bubur ketan merah instan ready to cook. Penelitian ini bertujuan untuk mengetahui lama perendaman dan lama pragelatinisasi terhadap rendemen, tekstur, dan viskositas pada bubur ketan merah instan, serta mengetahui perbandingan nutrisi dan daya cerna pati bubur pemasakan konvensional dan bubur instan. Penelitian dilakukan menggunakan Response Surface Methodology (RSM) Center Composite Deisgn (CCD) dengan variabel bebas (X1) lama perendaman dan (X2) lama pragelatinisasi. Variabel respon yang ingin diketahui yaitu respon (Y1) Rendemen, (Y2) tekstur ketan (hardness), dan (Y3) viskositas. Lama perendaman selama 13 jam sampai dengan 15 jam dan lama pragelatinisasi 50 menit sampai dengan 70 menit. Data diolah menggunakan Design Expert 7.1.5 untuk mendapatkan titik optimum proses dan hasil verifikasi dianalisis menggunakan Minitab 17 uji Paired T Test. Hasil penelitian menunjukkan bahwa titik optimum diperoleh pada lama perendaman 14 jam dan lama pragelatinisasi 62 menit dan menghasilkan bubur ketan merah instan dengan rendemen 83,803 ± 1,4 %, tekstur 43,10 ± 3,66 g, dan viskositas 6796,7 ± 61,1 cP. Bubur ketan merah instan tersebut memiliki cohessiveness 0,63, springiness 5,82 mm, gumminess 30,30 g, dan chewiness 1,77 mJ. Bubur ketan merah instan memiliki porositas 67,5%, daya rehidrasi 328,5% dan waktu rehidrasi 10 menit. Kandungan gizi bubur ketan merah instan meliputi kadar air 5,87%, lemak 3,03%, protein 7,56%, karbohidrat total 82,28%, serat kasar 3,38%, dan abu 1,27%. Bubur ketan merah instan dengan takaran saji 45 g memiliki energi total 170 kkal dengan kandungan gizi (dalam %AKG orang dewasa) lemak 2%, protein 6% dan total karbohidrat 11%. Bubur ketan merah instan kering memiliki daya cerna pati 59,93% dan bubur ketan merah instan matang memiliki daya cerna pati 89,435%.
English Abstract
Red Glutinous Rice Inpari 25 Opak Jaya variety is a glutinous rice variety was issued by the Indonesian Agricultural Research and Development Agency (Balitbangtan) in 2012. Red glutinous rice cracked skin has a higher antioxidant content than white glutinous rice. Red glutinous rice can be processed as porridge, but it need a long time. The soaking using sodium bicarbonate (NAHCO3) and pragelatinization is done to shorten the cooking time of instant red glutinous rice porridge (ready to cook). This study aims is to determine the soaking and pragelatinization time on yield, texture, and viscosity of instant red glutinous rice porridge, and to know the comparation of nutrients and digestibility between conventional cooking porridge and instant porridge. The research use Center Composite Deisgn (CCD) by Response Surface Methodology (RSM) with an independent variable (X1) is soaking time and (X2) is pragelatinization time. The response variables are (Y1) is Yield, (Y2) is texture (hardness), and (Y3) is viscosity. The shortest limit of soaking time is 13 hours and the longest limit is 15 hours. The shortest cooking time is for 50 minutes and the longest cooking time is 70 minutes. The data is processed using Design Expert 7.1.5 to get the optimum process. Verification of the optimum process analysed by Minitab 17 use Paired T Test. The optimum process is 14 hours of soaking time and 62 minutes of pragelatinization time, that has yield 83.803 ± 1.4%, texture 43.10 ± 3.66 g, and viscosity 6796.7 ± 61.1 cP. Based on Texture Profile Analysis, instant red glutinous rice porridge has cohessiveness 0.63, springiness 5.82 mm, gumminess 30.30 g, and chewiness 1.77 mJ. Instant red glutinous porridge has a porosity 67.5%, has ability to rehydrate water 328.5% for 10 minutes. Instant red glutinous rice porridge contains of 5.87% water content, 3.03% fat, 7.56% protein, 82.28% total carbohydrate, 3.38% crude fiber, and 1.27% ash. Instant red glunious rice porridge with serving size of 45 g has a total energy of 170 kcal with nutritional value (in% RDA) 2% fat, 6% protein, and 11% total carbohydrate. Dry instant red sticky rice porridge has a digestive capacity of 59,93% and cooked red glutinous rice porridge has a digestibility of 89,435%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/548/052002651 |
| Uncontrolled Keywords: | Ketan Merah, Perendaman, Pragelatinisasi, Tekstur, Viskositas- Red Glutinous Rice, Soaking, Pragelatinization, Texture, Viscosity |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 06:50 |
| Last Modified: | 15 Aug 2020 10:32 |
| URI: | http://repository.ub.ac.id/id/eprint/180450 |
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