Karakteristik Fisik dan Sifat Fungsional Beras Jagung Instan Akibat Penambahan Jenis Serat dan Lama Pembekuan Physical Characteristics and Functional Properties of Instant Corn Rice due to the Addition of Fiber Type and Duration of Freezing
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Abstract
sifat fungsional beras jagung. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis serat dan waktu pembekuan terhadap karakteristik fisik dan fungsional beras jagung instan. Faktor yang diuji adalah jenis serat, (tanpa serat, ditambah serat tepung agar-agar/serat agar-agar, ditambah serat tepung agaragar yang dicampur dengan wortel/serat agar-wortel) dan lama pembekuan (72, 96, dan 120 jam). Hasil penelitian menunjukkan bahwa penambahan jenis serat meningkatkan nilai densitas kamba dan tingkat pengembangan serta menurunkan nilai porositas, rasio rehidrasi, dan tingkat penyerapan. Densitas
kamba beras jagung instan berserat berkisar antara 0,2065 – 0,4165 g/ml, porositas berkisar antara 66 – 79 persen, rasio rehidrasi berkisar antara 406 – 578 persen, tingkat penyerapan berkisar antara 306 – 459 persen, dan tingkat pengembangan berkisar antara 44 – 119 persen. Sifat birefringence yang diamati menujukkan bahwa baik beras jagung dengan perlakuan penambahan jenis serat dan lama pembekuan masih menunjukkan beras jagung belum cukup matang dengan waktu pemasakan selama 4 menit. Penambahan jenis serat berpengaruh terhadap sifat fisik beras jagung instan tetapi tidak berpengaruh
terhadap sifat fungsional beras jagung instan, sedangkan lama pembekuan tidak berpengaruh terhadap sifat fisik maupun fungsional beras jagung instan.
The addition of fiber in instant corn rice has been done due to improve its functional properties. The aim of this research is to determine the effects of fiber type and time of freezing on physical and functional characteristics of the instant corn rice. The tested factors are the types of fibers (without fiber, jelly powder, jelly powder mixed with carrot) and the time of freezing (72, 96, and 120 hours). The addition of fiber increases the bulk density and the swelling rate, and decreases the porosity value, rehydration ratio, and absorption rate. The bulk density of instant corn rice are ranged from 0.2065 to 0.4165 g/ml
and the porosity are ranged from 66 to 79 percent. The rehydration ratio, absorption rate and swelling rate are ranged from 406 to 578 percent, 306 to 459 percent, 44 to 119 percent, respectively. By birefringence properties show that either treatment of fiber addition or time of freezing induces the instant rice corn cooked unwell for 4 minutes. The results show that the addition of fiber types affect the physical properties of instant corn rice but does not affect the functional properties while the time of freezing does not affect neither the physical nor the functional properties.
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