Pengaruh Derajat Sosoh dan Pencucian terhadap Karakteristik Nasi Instan Biofortifikasi

Abstract

ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh derajat sosoh dan jumlah pencucian terhadap karakteristik nasi instan biofortifikasi. Bahan baku yang digunakan adalah beras varietas Inpari IR Nutri Zinc. Proses produksi nasi instan terdiri dari beberapa tahapan yaitu perendaman dalam larutan Na-Sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, pengeringan, dan pengemasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian (x1:2, x2:3, dan x3:4 kali) dan derajat sosoh (y1:90, y2:95 dan y3:100). Setiap perlakuan diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa derajat sosoh dan jumlah pencucian pada beras berpengaruh terhadap karakteristik nasi instan biofortifikasi. Perlakuan terbaik untuk memproduksi nasi instan biofortifikasi yaitu beras dengan derajat sosoh 95 dan pencucian 2 kali. Nasi instan biofortifikasi memiliki waktu rehidrasi 4,22 menit, kadar Zn 22,11 ppm, dan kadar Fe 17,3 ppm. Karakteristik nasi instan biofortifikasi yang dihasilkan yaitu densitas kamba 603,53 g/L, daya serap air 46,27%, kadar amilosa 21,63%, daya cerna pati 55,99%, dan kadar serat pangan 6,86%. Kata Kunci: Biofortifikasi; fisikokimia; nasi instan ABSTRACT  This study aimed to study the effect of the milling degree and washing on the characteristics of biofortified instant rice. The raw material used was Inpari IR Nutri Zinc variety. The instant rice production process consists of several stages, namely soaking in Na-Citrate solution, washing, cooking, cooling, freezing, thawing, drying, and packaging. The study used a completely randomized design (CRD) with two treatment, i.e washing frequency (x1: 2, x2: 3, and x3: 4 times) and the milling degree (y1: 90, y2: 95 and y3: 100). Each treatment was repeated twice. The results showed that the milling degree and washing frequency on rice had an effect on the characteristics of biofortified instant rice. The best treatment for producing instant biofortified rice was rice with a milling degree of 95 and washing 2 times. Biofortified instant rice had a rehydration time of 4.22 minutes, content of 22.11 ppm Zn and 17.39 ppm Fe. The characteristics of biofortified instant rice were bulk density of 603.53 g/L, water absorption capacity of 46.27%, amylose content of 21.63%, starch digestibility of 55.99%, and dietary fiber content of 6.86%. Keywords: Biofortification; instant rice; physicochemical