Pengaruh Perendaman Asam Nitrat pada Pemrosesan Nasi Instan untuk Menurunkan Indeks Glikemik

Waluyo, Joko; Prasetyaningsih, Yusi; Ariyani, Fenny Tri; Sari, Ida Maya

doi:10.20961/equilibrium.v4i1.43225

Cited by 5 publications

(8 citation statements)

References 4 publications

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“…Legumes and cereals, once weighed, were washed, and after draining, red rice and sorghum underwent soaking in sodium citrate for 2 hours. The sodium citrate soaking process breaks down the protein structure, making it porous, and aims to accelerate the rehydration time [7]. Red rice and sorghum were steamed for 3 minutes, which served to speed up the gelatinization process.…”

Section: Methodsmentioning

confidence: 99%

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

Kurniawati,

Putri,

Wahyono

2024

IOP Conf. Ser.: Earth Environ. Sci.

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In the modern era, the focus of food formulation lies in the creation of functional foods that not only fulfill sensory and physiological requirements but also offer adequate nutrition. The objective of this study was to develop instant multigrain rice with high levels of dietary fiber and protein and also to determine the best formulation. Therefore, a type of instant multigrain rice was developed, consisting of sorghum, red rice, corn, and edamame. Employing a non-factorial Completely Randomized Design (CRD) method, the study tested five treatments with three repetitions using ANOVA. The treatments exhibited varied compositions: F1 formulation, consisting of 40% sorghum, 10% red rice, 40% corn, and 10% edamame; F2 formulation consisting of 40% sorghum, 10% red rice, 10% corn, and 40% edamame; F3 formulation consisting of 25% sorghum, 25% red rice, 25% corn, and 25% edamame; F4 formulation consisting of 10% sorghum, 40% red rice, 40% corn, and 10% edamame; and F5 formulation consisting of 10% sorghum, 40% red rice, 10% corn, and 40% edamame. The findings suggested that the best formulation was F2 (40% sorghum, 10% red rice, 10% corn, 40% edamame), showcasing a water content of 11.88 ± 0.07%, protein content of 22.11 ± 0.12%, fat content of 11.00 ± 0.06%, dietary fiber of 12.47 ± 0.14%, and sensory attributes of aroma, color, taste, and texture falling within the range of slightly favorable to favorable.

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Section: Methodsmentioning

confidence: 99%

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

Kurniawati,

Putri,

Wahyono

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The best concentration of sodium citrate is 5%. The higher the concentration of sodium citrate, the faster the rehydration time (Waluyo, 2020). The addition of sodium citrate before the cooking process acts as a modification of the protein structure which makes dry instant rice more porous (Luna et al, 2015;Smith et al, 1985).…”

Section: Rehydration Timementioning

confidence: 99%

“…The addition of sodium citrate before the cooking process acts as a modification of the protein structure which makes dry instant rice more porous (Luna et al, 2015;Smith et al, 1985). Porous rice results in accelerated rehydration time (Le & Jittanit, 2015;Waluyo et al, 2020). Accelerated evaporation of instant rice can prevent tissue structure shrinkage (Le & Jittanit, 2015).…”

Section: Rehydration Timementioning

confidence: 99%

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Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time

Hawa¹,

Rhomadhona²,

Putranto³

2022

JTEP-L

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Cooked rice (nasi liwet) is a typical rice dish of Java Island which is cooked using spices so that it has a unique taste and aroma. Making nasi liwet takes a long time, so this dish is only served at certain times. Therefore, a fast rice processing technique is needed but still has a distinctive taste and aroma. The purpose of this study is to analyze the physicochemical analysis of instant liwet rice based on the concentration and soaking time of sodium citrate. The physicochemical analysis tested were rehydration time, volume expansion, bulk density, texture, yield, ash content, and water content. The study was conducted by soaking sodium citrate (0, 2, 5, and 8% w/v) and soaking time (2, 4, and 6 hours) on rice. The results showed that the fastest rehydration time for instant nasi liwet was 4.55 minutes. The range of observation parameters such as expansion volume is 66.26-91.24%; bulk density is 0.413-0.581 g/ml; the texture is 431-1496 g/mm; yield is 89.64-92.26%; ash content is 4.11-4.45% and water content is 5.83-7.03%wb. Variations in sodium citrate concentration and immersion time increased the swelling volume and ash content, while water content, bulk density, texture, and yield tended to decrease. The best treatment based on the multiple attribute Zeleny method was immersion of 5% sodium citrate for 4 hours of immersion. Keywords: Immersion Time, Instant Rice, Nasi Liwet, Physicochemical, Sodium Citrate

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“…Soaking in sodium solution, cooking, and drying methods affect the physical characteristics of instant rice [8,10]. The best freezing process for rice with moderate amylose (20-25%) at -4 o C for 24 hours.…”

Section: Introductionmentioning

confidence: 99%

Physical Characteristics of Instant Black Rice (Oryza sativa L.) Cempo Ireng Variety, Indigenous of Indonesia

Nirbaya,

Dian Nurhayati,

Permata Nusa

et al. 2024

BIO Web Conf.

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Black rice was well known for its high antioxidant capacity, low calories, and glycaemic index. This rice is widely consumed as a diet for diabetic people or weight loss. It has a hard texture, so it takes a long time for black rice to be served. This research aims to study the physical characteristics of instant black rice produced with several treatments. The treatment given during soaking uses 0%, 5%, and 7% sodium citrate, then soaked at room temperature and 50°C. The process continues with freezing for 24 hours at -4°C, then drying using a food dehydrator and oven for 20 hours. The results showed that the fastest rehydration time was 5.33 minutes. The range of observation parameters, such as bulk density is 0.28 - 0.54 g/mL, expansion volume is 88 - 152%, water absorption capacity is 20 - 62.5%, and rehydration ratio is 180 - 320%. Variations in sodium citrate and soaking temperature decrease the rehydration time. The physical characteristic of Instant rice dried using a food dehydrator is better than an oven.

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Pengaruh Perendaman Asam Nitrat pada Pemrosesan Nasi Instan untuk Menurunkan Indeks Glikemik

Cited by 5 publications

References 4 publications

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time

Physical Characteristics of Instant Black Rice (Oryza sativa L.) Cempo Ireng Variety, Indigenous of Indonesia

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