The Effect of Rice Cooking Method on Sensory Evaluation Test and Fluffiness Level of Analogue Rice
Background: Rice cooking is processing rice cooking techniques such as rice cooker and steamer. This analog rice innovation was created to increase the nutritional value and functional food.
Objectives:To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, appearance) and fluffiness level between analogue rice and C4 rice .
Methods:This study used an experimental design with a completely randomized design (CRD) on analog rice resulting from the best treatment (P2) of the previous study with an additional composition of two grams of moringa flour. Rice cooker and steamer applied on both analog rice and C4 rice as a comparison. A total of 25 semi-trained panelists were selected to test the sensory and fluffiness level. The statistical data was Mann Whitney test.
Results: There wass an effect of a rice cooker and a steamer technique on sensory tests (color, texture, and appearance) and fluffiness of analog rice (p<0.05). However, there was no effect between the cooking technique on the sensory test and fluffiness of C4 rice(p>0.05). Panelists prefer the analog rice with the steam cooking technique rather than the rice cooker. There was no difference in the sensory test and the level of fluffiness in rice from C4 rice (p>0.05).
Conclusion: The steaming cooking technique has an effect on the liking level and the level of analogue rice's fluffiness. Cooking analog rice with the steaming method is highly recommended in order to increase consumer acceptance
Soelistijo SA, Novida H, Rudijanto A, Soewondo P, Suastika K, Manaf A, et al. Konsensus pengelolaan dan pencegahan diabetes melitus tipe 2 di Indonesia 2015. Jakarta PB Perkeni. 2015;1–93.
Kemenkes RI. Infodatin. Diabetes Melitus.pdf. 2020.
Fathurrahman, T., Imanuddin, I., Atoy, L., & Jelina, A. Perspektif Lokalitas Bahan Pangan Alternatif bagi Masyarakat: Studi Eksperimental Pemberian Cucur Beras Merah terhadap Penderita Diabetes Melitus Tipe 2. JIIP - Jurnal Ilmiah Ilmu Pendidikan. 2022;5(1), 67–72. https://doi.org/10.54371/jiip.v5i1.385
Adelina, F., T. Estiasih, T. D. Widyaningsih dan Harijono. Beras Tiruan Berbasis Ubi Kayu : Studi Kepustakaan. Jurnal Teknologi Pertanian. 2019;20(1): 11-24.
H. Sumarno, Djoko Said Damardjati, Mahyuddin Syam, Sorgum Innovation, Technology, and Development. Jakarta: IAARD PRESS, 2013.
Suarni, "Potensi Sorgum sebagai Bahan Pangan Fungsional,” Iptek Tanam. Pangan, vol. 7, no. 1, pp. 58–66, 2012.
O. A. Adebo, "African Sorghum-Based Fermented Foods: Past, Current and Future Prospects,” MDPI, 2020.
Bendri, P. D. Pengaruh Komposisi Tepung Mocaf dan Labu Kuning Terhadap Karakteristik Nugget Mocaf Labu Kuning. Skripsi. Poltekkes Kemenkes Denpasar. Denpasar. 2019.
R. S. Gunawan Priadi, Fitri Setiyoningrum, Fifi Afiati, "Pemanfaatan modified cassava flour dan tepung tapioka sebagai bahan pengisi keju cedar olahan,” Litbang Ind., vol. 8, 2018.
Krisnadi A D, Kelor Super Nutrisi. 2015.
Sunarti. Serat Pangan dalam Penanganan Sindrom Metabolik. 1st ed. yogyakarta: Gadjah Mada University Press; 2017.
Susanti, N. Suplementasi Tepung Porang (Amorphophallus muelleri Blume). Nutraceutical Dalam Manajemen Diabetes Mellitus Tipe 2. 2014(1):9.
Seftina. Analisis Proksimat (Kadar Air, Kadar Abu, Protein, Lemak, Karbohidrat) Dan Aktivitas Antioksidan Beras Analog Berbasis Pangan Lokal Sebagai Alternatif Pangan Fungsional. 2022.
Wahyuningsih. Analisis Serat Pangan Dan Uji Organoleptik Beras Analog Berbasis Pangan Lokal Sebagai Alternatif Pangan Fungsional Penderita Diabetes Melitus. 2022
R. F. Aldya, "Pengaruh Teknik Pemasakan Beras Analog Terhadap Tingkat Kesukaan Konsumen dan Nilai Indeks Glikemik,” Skripsi. Dep. Gizi Masyarakat. Fak. Ekol. Manusia. Inst. Pertan. Bogor, 2014.
Wahyuningsih I, Aji AS, Aprilia V, Saloko S, Seftina D, Majid VM. Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution. Indonesian Journal of Human Nutrition. 2023 Jul 6;10(1):28–41.
Zakiatul, A., & Ismawati, R. Studi Tentang Tingkat Kesukaan Responden Terhadap Penganekaragaman Lauk Pauk dari Daun Kelor ( Moringa oleivera ). 2016; 5(1), 17–22.
D. Indrasti, N. Andarwulan, E. Hari Purnomo, and N. Wulandari, "Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami,” J.Ilmu Pertan. Indones., vol. 24, no. 2, pp. 109–116, 2019, doi:10.18343/jipi.24.2.109.
Gultom NS. Pengaruh Perbandingan Tepung Mocaf dengan Tepung Terigu dan Penambahan Tepung Daun Kelor Terhadap Mutu Cup Cake. 2019.
Augustyn, G. H., Cynthia, H., Tuhumury, D., & Dahoklory, M. Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) Terhadap Karakteristik Organoleptik Dan Kimia Biskuit Mocaf (Modified Cassava Flour). 2017;6(2), 52–58. https://doi.org/10.30598/jagritekno.
Damat D, Tain A, Winarsih S, Siskawardhani DD, Rastikasari A. Teknologi Proses Pembuatan Beras Analog Fungsional. 2020.
Septianingrum, E., & Kusbiantoro, B. Review Indeks Glikemik Beras : Faktor-Faktor yang Mempengaruhi dan Keterkaitannya terhadap Kesehatan Tubuh. Jurnal Kesehatan. 2016 ; 1, 1–9.
Letlora, J. A. S., Sineke, J., & Purba, B. Bubuk Daun Kelor Sebagai Formula Makanan Balita Stunting. 2020 ; 12(2), 105–112.
S. Saloko, S. Yeni, A. Alamsyah, and Komalasari. Pengaruh Penggunaan Daun Kelor dan Penambahan Sargassum sp. Terhadap Sifat Fisikokimia dan Sensoris Beras Analog. Dies FP Unram. 2018
Hasibuan, E., Hamzah, F., & Rahmayuni, D. Sifat Kimia Dan Organoleptik Pati Sagu (Metroxylon sago Rottb.) Modifikasi Kimia Dengan Perlakuan Sodium Tripolyphosphate (STTP). Jom Faperta. 2016;3(1).
Picauly, P., & Tetelepta, G. Uji Organoleptik Crackers Pisang Tongka Langit. Jurnal Teknologi Pertanian. 2016;5(2),53. https://doi.org/10.30598/jagritekno.
Candra Safira, D. (2019). Pengaruh Waktu Pemasakan Dan Konsentrasi Santan Kelapa Terhadap Karakteristik Nasi Kuning Instan Varietas IR 64. 2019;8(5), 55.
Copyright (c) 2024 Amerta Nutrition
![Creative Commons License](http://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
AMERTA NUTR by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.