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Abstract
ABSTRAK
Pembuatan beras pratanak meliputi pembersihan, perendaman, pengukusan, pengeringan, dan penggilingan. Proses pratanak dimaksudkan untuk meningkatkan rendemen giling, menekan kehilangan nilai gizi dan menurunkan indeks glikemik sehingga cocok dikonsumsi oleh penderita Diabetes Melitus. Tujuan dari penelitian ini adalah (1) Mengkaji pengaruh lama perendaman terhadap mutu fisik dan kimia beras pratanak, (2) Menentukan lama perendaman yang optimum untuk proses pratanak dan pengaruhnya terhadap mutu beras. Penelitian ini menggunakan gabah varietas IR 64 dengan perlakuan lama perendaman 4, 6, dan 8 jam. Hasil penelitian menunjukkan bahwa proses pratanak dapat meningkatan rendemen giling dan dapat menurunkan kadar amilosa. Profil gelatinisasi beras pratanak menunjukkan bahwa semakin lama perendaman dalam proses pratanak dapat meningkatkan viskositas trough, viskositas akhir, waktu puncak, dan suhu gelatinisasi serta menurunkan viskositas puncak, viskositas breakdown, dan viskositas setback. Lama perendaman tidak berpengaruh secara signifikan terhadap komposisi kimia yang terkandung dalam beras pratanak. Lama perendaman yang terbaik adalah selama 4 jam pada suhu air 60 oC.
Kata kunci: gabah, beras pratanak, indeks glikemik, amilosa, profil gelatinisasi
ABSTRACT
Processing of parboiled rice consists of paddy cleaning, soaking, steaming, drying, and milling. Parboiled process of paddy is intended to increase the milling yield, to prevent nutrition losses and to decrease glychemic index. The purpose of this research is (1) To assess the impact of soaking time on the physical and chemical quality of parboiling rice, (2) To determine the optimum soaking time for parboiling rice and it’s impact on rice quality. This research is using IR 64 variant with soaking duration treatment about 4, 6, and 8 hours. The result showed that parboiled process increase the milling yield and reduce the rice amylose content. Gelatinization profile of the parboiled rice showed that the longer of soaking duration increase the trough viscosity, final viscosity, peak time viscosity, and pasting temperatures and also decreased the peak viscosity, breakdown viscosity, and setback viscosity. The treatment of soaking duration did not significantly affect the chemical contents of parboiled rice. The exposure time of paddy soaking that suggested is 4 hours in dip water at temperature of 60 oC.
Keywords : paddy, parboiled rice, glychemic index, amylose, gelatinization profile
Diterima: 10 Desember 2012 ; Disetujui: 28 Maret 2013
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