EVALUASI MUTU FISIKOKIMIA DAN KADAR PATI RESISTEN TEPUNG BERAS PERA DENGAN PERLAKUAN AUTOCLAVING-COOLING

Rahayu, Desi Indah (2025) EVALUASI MUTU FISIKOKIMIA DAN KADAR PATI RESISTEN TEPUNG BERAS PERA DENGAN PERLAKUAN AUTOCLAVING-COOLING. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

Pera rice tends to be disliked by Indonesians because the rice produced is hard, dry after cooling, fluffier and not sticking to each other. However, pera rice can be utilized as a raw material for making resistant starch because of its high amylose content. Resistant starch is the part of starch or starch product that is resistant to digestive enzymes when passing through the gastrointestinal tract. This study aims to evaluate the physicochemical quality and increase in resistant starch content in IR42 and Cisokan types of pera rice flour, respectively modified using the physical method of two-cycle autoclaving-cooling treatment and combination treatment of rice cooker heating with autoclaving-cooling. The parameters analyzed in this study were moisture content, starch content, resistant starch content, viscosity, and freeze-thaw stability (syneresis). The results showed that the type of pera rice and modification treatment influenced the increase in resistant starch content. Cisokan pera rice type increased resistant starch content up to 7 times (4.88% - 5.68%) from its natural resistant starch content (0.65%), while IR42 pera rice type increased resistant starch content 5 times (3.60%) from its natural resistant starch content (1.09%). The highest increase in resistant starch content occurred in Cisokan pera rice flour with a combination of rice cooker and autoclaving-cooling treatment (5.68%). In addition, the physical modification and combination in this study are known to change the physical and chemical characteristics of pera rice flour. Modified pera rice flour experienced a decrease in moisture content, starch content, viscosity value, and an increase in syneresis. Based on the results, it can be said that modified pera rice flour has the potential to be used as a functional food ingredient.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	autoclaving-cooling, IR42, pera rice, resistant starch
Subjects:	Food Science and Technology > Food Chemistry Food Science and Technology Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Desi Indah Rahayu
Date Deposited:	09 Sep 2025 06:23
Last Modified:	09 Sep 2025 06:23
URI:	https://repository.bakrie.ac.id/id/eprint/12216

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