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 profileDiterima: 10 Desember 2012 ; Disetujui: 28 Maret 2013
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Parboiling increased milling yield.
Not reportedComparator
Verbatim
e0“parboiled process increase the milling yield”
t0“Paddy”
Claim · model-written summary
Parboiling reduced rice amylose content.
Not reportedComparator
Verbatim
e0“parboiled process increase the milling yield and reduce the rice amylose content.”
t0“Paddy”
Claim · model-written summary
Longer soaking increased trough and final viscosity and peak time.
- Taxon
- Paddyt0
- Treatment
- longer of soaking duratione0
- Outcome
- trough viscosity, final viscosity, peak time viscositye0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“the longer of soaking duration increase the trough viscosity, final viscosity, peak time viscosity, and pasting temperatures”
t0“Paddy”
Claim · model-written summary
Longer soaking increased pasting temperature.
Not reportedComparator
Verbatim
e0“the longer of soaking duration increase the trough viscosity, final viscosity, peak time viscosity, and pasting temperatures”
t0“Paddy”
Claim · model-written summary
Longer soaking decreased peak, breakdown and setback viscosity.
- Taxon
- Paddyt0
- Treatment
- soaking duratione0
- Outcome
- peak viscosity, breakdown viscosity, and setback viscositye0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“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.”
t0“Paddy”
Claim · model-written summary
Soaking duration did not significantly affect chemical contents.
Not reportedComparatorDirection
Verbatim
e0“The treatment of soaking duration did not significantly affect the chemical contents of parboiled rice.”
t0“Paddy”
Claim · model-written summary
The authors recommend four hours of soaking at 60 oC.
Verbatim
e0“The exposure time of paddy soaking that suggested is 4 hours in dip water at temperature of 60 oC.”
The same questions in other papers
application · organism · Oryza sativa (rice)Positive and negative results
4 papers in the same direction as this paper · 22 in the opposite direction
- positive
- positive
- positive
23 papers more in this group
See all 27 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.