Sifat Gelatinisasi Beras Hitam Pratanak Varietas Sirampog pada Variasi Waktu Perendaman dan Konsentrasi Natrium Sitrat
Sifat Gelatinisasi Beras Hitam Pratanak Varietas Sirampog pada Variasi Waktu Perendaman dan Konsentrasi Natrium Sitrat
DOI:
https://doi.org/10.33019/agrosainstek.v6i2.276Kata Kunci:
Gelatinisasi, Viskositas, Beras Hitam Sirampog, Natrium Sitrat, PratanakAbstrak
Beras hitam sebagai beras pecah kulit masih mengandung kulit ari yang tersusun oleh beberapa lapisan, diantaranya perikarp, lemma, aleuron dan testa sehingga pemasakannya memerlukan waktu lama. Untuk mempercepat waktu pemasakan pada beras dapat dilakukan modifikasi dengan proses pratanak sehingga mengubah karakter gelatinisasi. Perendaman dalam larutan natrium sitrat pada waktu tertentu diharapkan dapat mempercepat waktu pemasakan beras hitam. Penelitian bertujuan untuk mempelajari pengaruh konsentrasi larutan natrium sitrat dan waktu perendaman pada proses pratanak beras hitam varietas Sirampog terhadap sifat-sifat gelatinisasinya. Penelitian menggunakan Rancangan Acak Lengkap factorial terdiri dua faktor yaitu konsentrasi larutan natrium sitrat (0, 3, 5 dan 7 %) dan waktu perendaman (20, 30 dan 40 menit). Sifat gelatinisasi yang diamati meliputi suhu gelatinisasi, viskositas puncak, viskositas akhir, viskositas breakdown, viskositas trough dan viskositas setback. Hasil menunjukkan bahwa konsentrasi larutan natrium sitrat sebagai bahan perendam pada pembuatan beras hitam pratanak varietas Sirampog berpengaruh nyata terhadap viskositas trough dan viskositas setback. Larutan natrium sitrat sebesar 5% sebagai bahan perendam menghasilkan beras hitam pratanak varietas Sirampog dengan nilai viskositas trough tinggi dan viskositas setback terendah, yang artinya lebih mudah dimasak dan lebih tahan terhadap retrogradasi selama pendinginan.
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