KOMPOSISI GIZI DAN PATI TEPUNG BERAS RENDANG DARI BEBERAPA SENTRA PRODUKSI DI KOTA PAYAKUMBUH SUMATERA BARAT
DOI:
https://doi.org/10.25077/jtpa.21.1.40-44.2017Abstract
Penelitian ini bertujuan untuk mengetahui komposisi zat gizi dan pati Tepung Beras Rendang yang berasal dari beberapa sentra produksi di Kota Payakumbuh Sumatera Barat dan dibandingkan dengan Tepung Beras Ketan Putih (TBKP) sebagai bahan baku. Hal yang ingin diteliti adalah pengaruh perendangan tepung beras ketan terhadap komposisi gizi dan pati bahan. Komposisi gizi yang diamati adalah kadar air, kadar protein, kadar lemak, kadar abu, dan kadar karbohidrat, sedangkan komposisi pati yang diamati adalah kadar amilosa dan amilopektin bahan. Data yang diperoleh kemudian dianalisis secara statistik dengan Paired T-test (Uji T-berpasangan) menggunakan program SPSS 17. Berdasarkan hasil penelitian didapatkan bahwa proses perendangan TBKP memberikan pengaruh yang nyata (P<0,05) untuk menurunkan kadar air, kadar protein, kadar lemak dan secara nyata (P<0,05) meningkatkan kadar karbohidrat, kadar abu dan kadar amilosaReferences
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Arinola SO dan K Adesina. 2014. Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut). Journal of Food Processing. https://dx.doi.org/10.1155/2014/418380
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Baba WN, I Rashid, A Shah, M Ahmad, A Gani, FA Masoodi, IA Wani, SM Wani. 2016. Effect of Microwave Roasting on Antioxidant and Anticancerous Activity of Barley Flour. Journal of the Saudi Society of Agricultural Sciences. 15: 12-19. https://dx.doi.org/10.1016/j.jssas.2014.06.003
Belitz H D, Grosth, W & Schieberle, P. 2008. Food Chemistry. 4th ed. Springer Verlag. Berlin.
Fajri Prima Yaumil, Made Astawan, Tutik Wresdiyati. 2013. Evaluasi Nilai Gizi Protein Rendang dan Kalio Khas Sumatera Barat. Jurnal Penelitian Gizi dan Makanan. 36(2): 113-120.
Faria Simone Aparecida dos Santos Conceicao, Bassinello PZ, Penteado Marilene de Vuono CP. 2012. Nutritional Composition of Rice Bran Submitted to Different Stabilization Procedures. Brazilian Journal of Pharmaceutical Science. 48 (4): 651-657.
Faridah DN, Dedi F, Nuri A, Titi CS. 2010. Perubahan Struktur Pati Garut (Maranta arundinaceae) sebagai akibat Modifikasi Hidrolisis Asam, Pemotongan Titik Percabangan dan Siklus Pemanasan-Pendinginan. Jurnal Teknologi dan Industri Pangan. 21 (2) : 135-142.
Hu X, J Yan, X Xing. 2011. The Effects of Steaming And Roasting Treatments on Lipase Activity and Nutritional Components of “Oat Rice†(Or) : The Peeled Naked Oat (Avena Nuda) Kernels. Agricultural science. 2(2) : 56-60.
Lee, GC, SJ Kim, BK Koh. 2003. Effect of Roasting Condition on the Physicochemical Properties of Rice Flour and the Quality Characteristics of Tarakjuk. Korean J Food Sci Technol. 35 (5): 905-913.
Lloyd BJ, Siebenmorgen TJ, Beers KW. 2000. Effects of Commercial Processing on Antioxidant in Rice Bran. Cereal chem. 77 (5) : 551-555.
Mahadevamma MS, Harish KVP, Tarathanan RN. 2003. Resistent Starch Derived Processed Legumes: Purification and Structural Characterization. Journal of Carbohydrate Polymers. 54: 215-219.
Mishra V, N Yadav, V Puranik. 2014. Effect of Procesing Methods on The Nutraceutical and Antioxidant Properties of Red Rice (Oryza Nivara). International Journal of Food and Nutritional Sciences. 3: 98-103.
Omwamba M, Feng Li, Gujiu San, Qiuhui. 2013. Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo. Food Nutrition Sciences. 4: 139-146.
Ravi U, Lakshmi Menon, Maria Hepzibah A, Shivangi Saha. 2015. Flour Pretreatment on The Quality Characteristics and Oil Absorption of Traditional South Indian Festive Snack. Indian Journal of Traditional Knowledge. 1 (1): 139-143.
Sandhu KS, P Godara, M Kaur, S Punia. 2015. Journal of the Saudi Society of Agricultural Sciences. https://dx.doi.org/10.1016/j.jssas.2015.06.004
Sompong R, S Siebenhandl-Ehn, G. Linsberger-Martin, E Berghofer. 2011. Physicochemical and Antioxidative Properties of Red and Black Rice Varieties from Thailand, China and Sri Lanka. Food Chemistry.124: 132-140.
Sulthoniyah STM, Titik Dwi Sulistiyati, Eddy Suprayitno. 2012. Pengaruh Suhu Pengukusan Terhadap Kandungan Gizi dan Organoleptik Abon Ikan Gabus (Ophiocephalus striatus). 1 (1): 33-45.
Sundari Dian, Almasyhuri, Astuti Lamid. 2015. Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. Media Litbangkes. 25 (4): 235-242.
Vittayaporn V, P Chompreeda, V Haruthaithanasan, H Rimkeeree. 2010. Preference Mapping of Thai Consumers for Commercial Green Tea with Roasted Brown Rice. Kasetsart J (Nat. Sci.). 44: 652-633
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2017-03-01
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