Karakteristik Sensori Nasi dari Beberapa Varietas Padi Aromatik Lokal Indonesia

C. Hanny Wijaya, Hafida Kusumaningrum, Bram Kusbiantoro, Dody D. Handoko
| Abstract views: 666

Abstract

Penelitian ini bertujuan untuk menentukan karakteristik sensori beberapa padi aromatik dengan pendekatan uji hedonik, uji ranking dan uji deskriptif. Uji deskriptif dilakukan dengan diskusi dalam fokus grup (focus group discussion) dan Quantitative Descriptive Analysis (QDA). Rojolele, Sintanur, Situ Patenggang, Pandan Wangi Garut dan Pandan Wangi Cianjur digunakan sebagai sampel padi aromatik asli Indonesia dan beras Basmati digunakan sebagai pembanding. Berdasarkan uji hedonik, pada atribut aroma, semua nasi tidak berbeda nyata, sedangkan pada atribut rasa nasi Rojolele memiliki skor kesukaan tertinggi. Pada uji ranking nasi Rojolele menempati urutan pertama, diikuti Sintanur, Pandan Wangi Garut, Pandan Wangi Cianjur, dan Basmati. Hasil diskusi focus group menunjukkan bahwa untuk atribut aroma semua sampel nasi memiliki aroma pandan, creamy, buttery, sweet, dan cereal, sedangkan untuk atribut rasa, semua sampel nasi mempunyai rasa manis dan asin. Berdasarkan intepretasi dari biplot Principal Component 1 (PC 1) dan PC 2 hasil QDA, nasi Pandan Wangi Garut dapat dicirikan oleh aroma pandan. Nasi Rojolele, Sintanur, dan Situ Patenggang berada dalam kelompok yang sama dan dapat dicirikan oleh aroma creamy. Nasi Pandan Wangi Cianjur dan Basmati dapat dicirikan oleh aroma buttery, cereal dan sweet. Namun, rasa manis dan asin tidak bisa mencirikan atau mendiskripsikan rasa sampel nasi.

This research is aimed to determine sensory characteristics of several varieties of Indonesian aromatic paddy using the approaches of hedonic test, ranking test, and descriptive analysis. Descriptive analysis is conducted using focused group discussion (FGD) and quantitative descriptive analysis (QDA). Rojolele, Sintanur, Situ Patenggang, Pandan Wangi Garut and Pandan Wangi Cianjur are used as samples of Indonesian aromatic paddy, whereas Basmati rice is used as the comparator. Based on hedonic test, the results show that all cooked rice does not have significant differences in aroma, but cooked rice of Rojolele has the highest score in taste attribute. In the ranking test, cooked rice of Rojolele gains the first rank, followed by Sintanur, Pandan Wangi Garut, Pandan Wangi Cianjur, and Basmati. The result of FGD shows that in term of aroma attributes, all samples of cooked rice have the aromas of pandan, creamy, buttery, sweet, and cereal, whilst in term of taste attributes, they contain sweet and salty tastes. Based on the biplot Principal Component 1 (PC 1) and PC 2, cooked rice of Pandan-Wangi Garut could be distinguished by its pandan aroma. Cooked rice of Rojolele, Sintanur, and Situ Patenggang is clustered in one or the same group and could be distinguished by its creamy aroma. Cooked rice of Pandan Wangi Cianjur and Basmati could be described by its buttery, cereal and sweet aromas. However, the taste of the cooked rice samples could not be distinguished or described by their sweet and salty
tastes.

 

Keywords

aromatic rice varieties; cooked rice, hedonic test; ranking test, quantitative descriptive analysis.

References

Arkanti LW. 2007. Karakterisasi Sifat Fisiko-Kimia dan Sensori Beras Pandan Wangi, Mornen, dan BTN. Skripsi. Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian, IPB, Bogor.

Buttery RG, Ling LC, dan Juliano BO. 1982. 2-Acetyl-1-pyrroline: an Important Aroma Component of Cooked Rice. Chem. Ind., 958-959.

Buttery RG, Juliano BO dan Ling LC. 1983b. Identification of Rice Aroma Compound 2-acetyl-1-pyrroline in Pandan Leaves. Chem.

Ind. (Lond.) 23: 478-479.

Buttery, RG., Turnbaugh, dan L.C. Ling. 1988. Contribution of Volatiles to Rice Aroma. J. Agriculture Food Chem. 36:1006-1009.

Chen S, Wu J, Yang Y, Shi W dan Xu M. 2006. The fgr Gene Responsible for Rice Fragrance was R estricted within 69 kb. Plant Science 171:505–514.

Darmasetiawan G. 2004. Kualitas Citarasa Beras Cepat Saji dari Beras Aromatik. Skripsi. Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian, IPB, Bogor.

Harrison TJ dan Dake GR. 2005. An expeditious, high-yielding Construction of the Food Aroma Compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline". J. Org. Chem. 70

(26): 10872–10874.

Juliano, BO. 2003. Rice Chemistry and Quality. Philippine Rice Research Institute (PhilRice).Manila, Philippines.

Lawless HT dan Heymann H. 1998. Sensory Evaluation of Food Principles and Practices. Kluwer Academic/Plenum Publishers, New York.

Lyon B.G., E.T. Champagne, B.T. Vinyard dan W.R. Windham. 2000. Sensory and Instrumental Relationships of Texture of Cooked Rice from Selected Cultivars and Postharvest Handling Practices. Cereal Chem 77:64-69.

Meilgaard M, Civille GV dan BT Carr. 1999. Sensory Evaluation Techniques, 3rd ed. CRC press, Boca Raton.

Meullenet JF, ET Champagne, KL Bett, AM McChung dan D Kuffmann. 2000. Instrumental Asessmant of Cooked Rice Texture

Characteristics: a method for breeders. Cereal Chem 77: 512-517.

Moskowitz HR. 1983. Product Testing and Sensory Evaluation of Foods. Food & Nutrion press, inc., Westport.

Nadaf AB, Krishnan S dan Wakte KV. 2006. Histochemical and biochemical analysis of major aroma compound (2-acetyl-1-pyrroline) in basmati and other scented rice (Oryza sativa

L.). Research communication. Current Science, Vol 91 No. 11: 1533-1536.

Piggot J R, Stephanie JS dan SAR Williams. 1998. Sensory analysis. International J. Food Science and tech. 33 : 7-18

Poste LM, Mackie DA, Butler G dan Larmond E. 1991. Laboratory Methode for Sensory Analysis of Food. Research Branch Agriculture Canada, Canada.

Subarna., Suroso., S. Budijanto., Sutrisno. 2005. Pengembangan Metode Menanak Optimum untuk Beras Varietas Sintanur, IR 64 dan Ciherang. Departmen Ilmu dan Teknologi Pangan, IPB, Bogor.

Tsugita T. 1985-1986. Aroma of Cooked Rice. Food Rev. Intl. 1: 497-520.

Weber, D.J., R. Rohilla, and U.S. Singh 2000. Chemistry and Biochemistry of Aroma in Scented Rice. In Aromatic Rices. R.K. Sing, U.S. Sing and G.S. Khush (Eds.). Oxford & IBH Publishing Co. Put. Ltd. New Delhi. India.

Winarno, F.G. 1981. Padi dan Beras. Pusat Penelitian dan Pengembangan Teknologi Pangan, Institut Pertanian Bogor, Bogor.

Wongpornchai, S., K. Dumri., S. Jongkaewwattana., B. Siri. 2004. Effect of Dryng Methode and Storage Time on The Aroma and Milling Quality of Rice (Oryza sativa L.) cv. Khao Dawk Mali 105. J. Food Chemistry. 87 : 407-414.

Yau N.J.N dan J.J Huang. 1996. Sensory Analysis of Cooked Rice. Food Quality dan Preference.7:263-270.

Zook K. dan Wessman C., 1977. The Selection and Use of Judges for Descriptive Panels. Di dalam: Gacula, J. R., M. C. (ed.). Descriptive Sensory Analysis In Practice. Food and Nutrition Press, Inc., Trumbll, Connecticut.

Copyright (c) 2016 JURNAL PANGAN

Refbacks

  • There are currently no refbacks.