SIFAT FISIKO KIMIA BERAS MERAH GOGO LOKAL ENDE [The Physico-chemical Properties of Local Ende High Land Brown Rice]

  • Herianus J.D. Lalel Jurusan Budidaya Pertanian, Fakultas Pertanian Universitas Nusa Cendana Jl. Adi Sucipto, Penfui, P.O. Box 104, Kupang 85001, Nusa Tenggara Timur
  • Zainal Abidin Jurusan Budidaya Pertanian, Fakultas Pertanian Universitas Nusa Cendana Jl. Adi Sucipto, Penfui, P.O. Box 104, Kupang 85001, Nusa Tenggara Timur
  • Lewi Jutomo Jurusan Gizi, Fakultas Kesehatan Masyarakat Universitas Nusa Cendana
Keywords: Brown rice, Highland rice, Ende, Physico-chemical properties

Abstract

Ten strains of Ende high land brown rice were assessed to underpin their physico-chemical properties related to their potential uses.  Are Ndota has bigger grain size and smoother gel consistency than others (63.50 mm gel length). It potentially can be used as food thickeners and baby foods.  Are Kea showed the highest water imbibition ability (90.99%), the fastest wettability (12.11 sec), and the highest dispersibility value (2,50 %) due to its high amylose content (33.21 %). Potentially, Are kea can be used for noodles. The variety also had small repose angle (27.46°), therefore it can be easily transported.
Published
2009-12-27
How to Cite
Lalel, H. J., Abidin, Z., & Jutomo, L. (2009). SIFAT FISIKO KIMIA BERAS MERAH GOGO LOKAL ENDE [The Physico-chemical Properties of Local Ende High Land Brown Rice]. Jurnal Teknologi Dan Industri Pangan, 20(2), 109. Retrieved from http://journal.ipb.ac.id/index.php/jtip/article/view/4310