KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI

Marini firia dewi(1*), nurhidajah nurhidajah(2), Siti aminah(3)


(1) Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
(2) Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
(3) Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
(*) Corresponding Author

Abstract


Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.


Keywords


Phenol; Anthocyanin; Tapai flour; Fermentation; Black rice;

Full Text:

PDF

References


N., Wijonarko, G., Sustriawan, B. 2016, Sifat fisik, kimia dan fungsional tepung jagung yang diproses melalui fermentasi. Jurnal Agritech 36(2): 160-169.

Andriani, W., Darmawati dan Wulandari, S. 2015. Kajian lama fermentasi terhadap kadar alkohol tape ketan hitam (oryza sativa glutinosa) sebagai pengembangan lembar kerja siswa pada konsep bioteknologi konvensional kelas xii sma. JOM Fakultas Keguruan dan Ilmu Pendidikan Universitas Riau 2 (2): 1-12.

Anisa, F.A., Bintoro, V.P., Nurwantoro. 2017. Mutu kimia dan organoleptik tape hasil fermentasi umbi talas kimpul (xanthosoma sagittifolium) dengan berbagai konsentrasi ragi. Jurnal Aplikasi Teknologi Pangan 6 (1): 43-47.

Anita, Sri. 2009. Studi sifat fisiko-kimia, sifatfungsional karbohidrat, dan aktivitasantioksidan tepung kecambah kacang komak (lablab purpureus (l.) Sweet). (Skripsi). Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.

Arindya, A., Nainggolan, R.J., Lubis, L.M. 2016. Pengaruh konsentrasi karagenan terhadap mutu selai kelapa muda lembaran selama penyimpanan. Jurnal Rekayasa Pangan dan Pertanian 4(1): 72-77.

Astawan, M. dan Kasih, A.L. 2008. Khasiat Warna-Warni Makanan. Gramedia Pustaka Utama, Jakarta.

Azizah, N., Al-Baarri, A. N. dan Mulyani, S. 2012. Pengaruh lama fermentasi terhadap kadar alkohol, ph dan produksi gas pada proses fermentasi bioetanol dari whey dengan subtitusi kulit nanas. Jurnal Aplikasi Teknologi Pangan 1 (2): 72-77.

Bondre, S., Patil, P., Amaraja, K. and Pillai, M.M. 2012. Study on isolation and purification of anthocyanins and its application as ph indicator. International Journal of Advanced Biotechnology And Research, 3 (3): 698-702.

Chisté, R.C., Lopes, A.S., de Faria, L.J.G. 2010. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.) Int J Food Sci Tech 45: 1902-1908. DOI: 10. 1111/j.1365-2621.2010.0235.x.

Hyun, J.W. and Chung, H.S. 2004, Cyanidin and malvidin from oryza sativa cv. Heungjinjubyeo mediate cytotoxicity agaist human monocytic leucimia cell by arrest of g(2)/m phase and induction of apoptosis. J.Agric. Food chem., 52(8): 2213-2217.

Kinanti, P.S.K., Amanto, B.S., Atmaka, W. 2014. Kajian karakteristik fisik dan kimia tepung sorghum (sorghum bicolor l) varietas mandau termodifikasi yang dihasilkan dengan variasi konsentrasi dan lama perendaman asam laktat. Jurnal Teknosains Pangan 3(1): 135-144.

Luna, P., Herawati, H., Widowati, S. Prianto, A.B. 2015. Pengaruh kandungan amilosa terhadap karakteristik fisik dan organoleptik nasi instan. Jurnal Penelitian pasca Panen Pertanian 12(1).

Nurhidajah, Setiawati, Y.N. dan Nurrahman. 2017. Beras hitam sebagai inhibitor aterosklerosis pada tikus dengan diet aterogenik. Universitas Muhammadiyah, Semarang.

Reblova, Z. 2012. Effect of temperature on the antioxidant activity of phenolic acids. Czech. J. Food Sci., 30 (2), 171-177

Santosa, A. dan Prakosa, C. 2010. Karakteristik Tape Buah Sukun Hasil Fermentasi Penggunaan Konsentrasi Ragi Yang Berbeda. Magistra 22(73).

Singh, N., Bedi, R., Garg, R., Garg, M., and Singh, J. 2009. Physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types. Food Chemistry 113(1): 71-77.

Stanciu, G., Lupsor, S., Sava, C. and Zagan, S. 2010. Spectrophotometric study on stability of anthocyanins extracts from black grapes skins. J Ovidius University Annals of Chemistry 21(1): 101-104.

Suda, I., Oki, T., Masuda, M., Kobayashi, M., Nishiba, Y. dan Furuta, S. 2003. Physiological functionality of purple fleshed sweet potatoes containing anthocyanins and their utilization in foods. Japan agricultural research quarterly 37(3): 167−173.

Suhartatik, N., Karyantina, M., Mustofa, A., Cahyanto, M.N., Raharjo, S. dan Rahayu, E.S. 2013. Stabilitas ekstrak antosianin beras ketan (oryza sativa var. Glutinosa) hitam selama proses pemanasan dan penyimpanan. Agritech 33(4): 384-390.

Widiyaningrum, C. 2009. Pengaruh Bahan Penutup Terhadap Kadar Alkohol pada Proses Bioetanol Ubi Kayu Bahan Bakar Masa Depan. PT Agromedia Pustaka, Jakarta.

Xavier, M.F., Lopes, T.J., Quadri, M.G.N., and Quadri, M.B. 2008. Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process. brazz.arch biol. Technol 51(1): 143-152.

Yang, D.S., Lee, K.S., Jeong, O.Y., Kim, K.J., Kays, S.J. 2008. Characterization of volatile aroma compounds in cooked black rice. Journal of Agricultural and Food Chemistry 56(1): 235-240.

Zuliana, C., Widyastuti, E., dan Susanto, W.H. 2016. Pembuatan gula semut kelapa (kajian pH gula kelapa dan konsentrasi natrium bikarbonat). J. Pangan dan Agroindustri 4(1): 109-119


Article Metrics

Abstract view : 317 times
PDF - 5 times

DOI: https://doi.org/10.26714/jpg.9.2.2019.94-109

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Jurnal Pangan dan Gizi


Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : jurnalpangan@unimus.ac.id, nurrahman@unimus.ac.id


View My Stats

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.