SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERAS MERAH DENGAN VARIASI SUHU PEREBUSAN DAN SUHU PENGERINGAN
Abstract: Flake is one of a
high starch content that might increase the consumption of red rice. Important
process are carried out to obtain the desired product of flake is boiling and
drying. Variations in boiling and drying temperature affect the characteristics
of the desired product. The research design used was randomized block design
(RAK) factorial with two factors, the boiling temperature consists of 3 (three)
standard treatment R1 (70°C), R2 (80°C), R3 (90°C) and the drying temperature
consists of 3 (three) standard treatment K1 (50°C), K2 (60°C), K3 (70°C). Each
treatment was repeated 2 times. The parameters tested is moisture content,
rehydration, color, hardness, the size and shape of starch granules,
organoleptic test (starchy flavor, mouthfeel, flavor with milk) and ash
content, protein content, fat content for the best treatment. The data then
analyzed using ANOVA at α = 5% to determine whether there is a marked influence
on the parameters of the study. If there is a real effect, then continued with
DMRT analysis. Drying temperature gave the different to the moisture content of
red rice flake. Boiling temperature gave the different to hardness,
rehydration, lightness, yellowness, the size and shape of starch granules red
rice flake. Variations of boiling and drying temperature resulted in a
different in flavor, starchy flavor, and mouthfeel of red rice flake. The best
treatment was boiling temperature 80°C and drying temperature 70°C. The product
has 5,35% moisture content, 170,06 N hardness, 198,37% rehydration, 48,90
lightness, 16,45 redness, 13,75 yellowness, and sensory evaluation values was
5,60; 5,12 and 5,55 for flavor, starchy flavor, and mouthfeel, respectively.
Penulis: Lily Chandra,
Yustinus Marsono, Anita Maya Sutedja
Kode Jurnal: jppertaniandd140885
