Potensi Dedak dan Bekatul Beras Sebagai Ingredient Pangan dan Produk Pangan Fungsional
Article Sidebar
Main Article Content
Abstract
Dedak dan bekatul adalah produk sampingan dari proses penggilingan beras. Dedak (rice bran) terdiri dari lapisan luar butiran beras (perikarp dan tegmen) serta sejumlah lembaga, sedangkan bekatul terdiri atas lapisan dalam butiran beras yaitu aleuron/kulit ari beras serta sebagian kecil endosperma. Dalam proses penggilingan padi di Indonesia dedak dihasilkan pada proses penyosohan pertama, sedangkan bekatul pada proses penyosohan kedua. Dedak dan bekatul mengandung nilai gizi yang lebih tinggi daripada endosperma (sehari-hari dikenal sebagai beras). Karbohidrat utama di dalam dedak padi adalah hemiselulosa, selulosa, pati dan b-glucan. Tiga asam lemak utama di dalam dedak dan bekatul beras adalah palmitat, oleat dan linoleat. Minyak dedak mentah (crude rice bran oil) mengandung 3-4 persen wax dan sekitar 4 persen lipid tak tersaponifikasi. Antioksidan potensial seperti oryzanol dan vitamin E juga ditemukan di dalam dedak beras. Dedak dan bekatul beras juga kaya vitamin B kompleks. Komponen mineralnya antara lain besi, aluminium, kalsium, magnesium, mangan, fosfor, dan seng. Kandungan gizi dan karakteristik fungsional yang dimiliki dedak dan bekatul beras merupakan potensi untuk pemanfaatan keduanya sebagai pangan fungsional dan food ingredient. Permasalahan utama dalam pemanfaatan dedak dan bekatul adalah mudah tengik akibat reaksi yang menjurus kepada ketengikan hidrolitik dan ketengikan oksidatif.
Upaya stabilisasi dedak dan bekatul beras dapat dilakukan melalui inaktivasi enzim lipase dan lipoksigenase, antara lain dengan pengaturan pH, pemanasan kering, pemanasan uap, penggunaan energi microwave, pemakaian uap etanol, hingga pemanfaatan antioksidan.
Article Details
catatan copyright agar disepakati oleh penulis.
Penulis sepakat dengan ketentuan-ketentuan dalam etika publikasi
Penulis menyatakan bahwa karya tulis yang diserahkan untuk diterbitkan adalah asli, belum pernah dipublikasikan di manapun dalam bahasa apapun, dan tidak sedang dalam proses pengajuan ke penerbit lain
References
Aizono, Y., Y. Fujiki dan M. Funatsu. 1976. Purification of Rice Bran Lipase and Its Multiple Forms. Protein, Nucleic Acid and Enzyme. Kyoritsu Shuppan Co. Tokyo. 76(2)203.
Aizono Y,, M. Funatsu, K. Hayashi, M. Inamasu dan M. Yamaguchi. 1971. Biochemical Studies of Rice Bran Lipase. Part II. Chemical Properties. Agricultural Biological Chemistry. 35(12):1973-1979.
Astawan M. dan A. Leomitro. 2009. Khasiat Whole Grain: Makanan Kaya Serat untuk Hidup Sehat. Gramedia Pustaka Utama. Jakarta.
Barber, S. dan C. Benedito de Barber. 1980. Rice Bran: Chemistry and Technology In Rice: Production and Utilization. Luh, B.S. (ed). AVI
Publishing Co., Westport, NY. pp 791.
Barnes, P. dan T. Galliard. 1991. Rancidity in Cereal Products. Lipid Technology. 3:23-28.
Bera, M.B dan R.K. Mukherjee. 1989. Solubility, Emulsifying and Foaming Properties of Rice Bran Protein Concentrate. Journal of Food Science. 54(1):142.
Biro Pusat Statistik. 2009. Berita Resmi Statistik Provinsi Jawa Timur No. 51/11/35/Th.VII, 2 N o v e m b e r. j a t i m . b p s . g o . i d / w p -
content/uploads/.../BRS-Aram2-2009-samainpusat. pdf. Diunduh pada tanggal 25 Februari 2009 pukul 11.00 WIB.
Carol, L.E. 1990. Functional Properties and Application of Stablilized Rice Bran in Baked Products. Journal of Food Technology, p 74.
Champagne, E.T., R.J. Hron Sr.. dan G. Abraham. 1992. Stabilizing Brown Rice to Lipolytic Hydrolysis by Ethanol Vapors. Cereal Chemistry. 69:152-156.
Desikachar, H.S. 1974. Status report : Prevention of By-Products of Rice Milling. In: Proceeding of Rice By-products Utilization. International Conference. II. pp 1.
Dhaliwal, Y.S., K.S Sekhon, dan H.P.S. Nagi. 1991. Enzymatic Activities and Rheological Properties of Stored Rice. Cereal Chemistry. 68(1):18-21.
Esaka, M., K. Suzuki, dan K, Kubota. 1987. Effect of Microwave Heating on Lipoxygenase and Trypsin Inhibitor Activities and Water Absorption of Winged Bean Seed. Journal of Food Science. 52(6):1738-1739.
Frankel, E.N. 1982. Volatile Lipid Oxidation Products. Progress in Lipid Research. 22:1.
Frankel, E.N. 1984. Lipid Oxidation: Mechanisms, Products and Biological Significance. Journal of American Oil Chemists’ Society. 61(12): 1908-1916.
Hegsted, M., M.M. Windhauser, S.B. Lester, and S.K. Morris. 1993. Stabilized Rice Bran and Oat Bran Lower Cholesterol in Human. Nutrition Research. 13:387-398.
James, C. dan S. Sloan. 1984. Functional Properties of Edible Rice Bran in Model System. Journal of Food Science. 54:143-146.
Kahlon, T.S., R.M. Saunders, F.I. Chow, M.M. Chui, dan A.A. Betschart. 1990. Influence of Rice Bran, Oat Bran, and Wheat Bran on Cholesterol and Triglycerides in Hamster. Cereal Chemistry. 67:439-443.
Kahlon, T.S., F.I. Chow, R.N. Sayre, dan A.A. Betschart. 1991. Cholesterl-Lowering in Hamsters Fed Rice Bran at Various Levels, Defetted Rice Bran and Rice Bran Oil. American Institute of Nutrition. Ppp 513-519.
Lin, S.H.C., dan C.M. Carter. 1973. Effect of Extrusion Cooking on the Formation of Free Fatty Acids in Rice Bran. Food Protein R&D Center. Texas A&M University, College Station, TX.
Loeb, J.R., N.J. Morris, dan F.G. Dollear. 1949. Rice Bran Oil IV. Storage of the Bran as It Affects Hydrolysis of the Oil. Journal of American Oil Chemists Society. 26:738-743.
Lu, S dan B.S. Luh. 1991. Properties of The Rice Caryopsis. In Rice Production. 2nd ed. Vol. 1. Luh, B.S. (ed). AVI Publishing Co., Westport, CT. pp 389-314.
Malekian, F. 1992. Functional, Nutritional and Storage Characteristics of Rice Bran as Affected by Microwave Heat and Extrusion Stabilization Methods. Thesis. Louisiana State Univefrsity, Baton Rouge.
Mattson, F.H. dan S.M. Grundy. 1985. Comparison Effects of Dietary Saturated, Monounsaturated, and Polyunsaturated Fatty Acids on Plasma Lipidsa and Lipoproteins in Man. Journal of Lipid Research. 26: 194-199.
McDonald, B.E., J.M. Gerrard, V.M. Bruce, dan E.J. Corner. 1989. Comparison of The Effect of Canola Oil and Sunflower Oil on Plasma Lipids and Lipoproteins and on In Vivo Thromboxane A2 and Prostacyclin Production in Healthy Young Men. American Journal of Clinical Nutrition. 50:1282-1286.
Newman, R.K., A.A. Betschart, C.W. Newman, dan P.J. Hofer. 1992. Effect of Full-fat or Defatted Rice Bran on Serum Cholesterol. Plant Foods for Human Nutrition. 42:37-43.
Nicolosi, R.J., L.M. Ausman, dan D.M. Hegsted. 1991. Rice Bran Oil Lowers Serum Total and Low Density Lipoprotein Cholesterol and Apo B Levels in Nonhuman Primates. Atherosclerosis. 88:133-142.
Olson, A., G.M. Gray, dan M.Chiu. 1987. Chemistry and Analysis of Soluble Dietary Fiber. Journal of Food Technology. 41(2):71-75.
O’Connor, T.P. dan N.M. O’Brien. 1991. Significance of Lipoxygenase in Fruits and Vegetables. In Food Enzymology. Fox, P.F. (ed). Elsevier
Science Publishing Co., Inc. NY. pp 338-364.
Prabhakar, J.V dan K.V.L. Venkatesh. 1986. A Simple Chemical Method for Stabilization of Rice Bran. Journal of American Oil Chemists’ Society. 63:644-646.
Ramenzanzadeh, Rao, Windhauser, Prinyawiwatkul, Tulley dan Mashall. 1999. Prevention of Hydrolytic Rancidity in Rice Bran during Storage. J. Agric. Food Chem., 1999, 47 (8), pp 3050–3052.
Rukmini, C. dan T.C. Raghuram. 1991. Nutritional and Biochemical Aspect of The Hypolipidemic Action of Rice Bran Oil: A Review. Journal of the American College of Nutrition. 10(6): 593-601.
Saunders, R.M. 1985. Rice Bran: Composition and Potential Food Sources. Food Review Internartional. 1(3):465-495.
Saunders, R.M. 1990. The Properties of Rice Bran as A Foodstuff. Cereal Foods World. 35(7): 632-636.
Sayre, R.N., R.M. Saunders, R.V. Enochian, W.G. Schults, dan E.C. Beagle. 1982. Review of Rice Bran Stabilization Systems With Emphasis on Extrusion Cooking. Cereal Foods World. 27(7):317-322.
Seetharamaiah, G.S. dan N. Chandrasekhara. 1989. Studies on Hypocholesterolemic Activity of Rice Bran Oil. Atherosclerosis. 78:219-223.
Sekhar, B.P.S. dan G.M. Reddy. 1982. Studies on Lipoxygenase from Rice (Oryza sativa L.). Journalof the Science of Food and Agriculture. 33:1160-1163.
Takahama, U. 1985. Inhibition of Lipoxygenase-Dependent Lipid Peroxidation by Quercetin: Mechanism of Antioxidative Function.
Phytochemistry. 24(7):1443-1446.
Tao, J. 1989. Rice Bran Stabilization by Improved Internal and External Heating Methods. PhD. Dissertation. Louisiana State University, Baton Rouge.
Tomlin, J dan N.W. Read. 1988. Comparison of The Effects on Colonic Function Caused by Feeding Rice Bran and Wheat Bran. European Journal of Clinical Nutrition. 42:857-861.
Wang, S.H. dan M.C.F. Toledo. 1987. Inactivation of Soybean Lipocygenase by Microwave Heating: Effect of Moisture Content and
Exposure Time. Journal of Food Science. 52(5):1344-1347.
Wise, C. 1989. Rice Bran Lowers Blood Cholesterol. State News Service. Maryville. Appeal Democrat.
Yamamoto, A., Y. Fujii, K. Yasumoto, dan H. Mitsuda. 1980. Partial Purification and Study of Some Rice Germ Lipoxygenase. Agricultural and Biological Chemistry. 44(2):443-445.