PENGEMASAN ATMOSFIR TERMODIFIKASI BERAS PECAH KULIT DAN SOSOH
ABSTRACT: Rice is the staple
food of about 90% Indonesian people that contributed to 50% of carbohydrate
requirement. The objectives of this research were to determine the weight loss,
moisture content, density, texture, carbohydrate, colour and flavor of brown
rice, polished rice I, and polished rice II packaged by modified atmosphere
packaging (MAP).
Experimental-descriptive method with 2 factors was used in this
research. First factor was types of rice (brown rice, polished rice I, and
polished rice II) and second factor was gas composition (99.56% CO2, 100% N2;
and normal atmosphere 78% N2, 20.8% O2, 0.03% CO2, and 1.17% other gasses). The
packaging material was polyethylene 0.08 mm in thickness. Each treatment was
replicated three times. The results
showed that storage with N2 can reduced weight loss, moisture content, and
density. On the other hand, texture, carbohydrate, color and flavor of brown
rice, polished rice I, and polished rice II were relatively stable. Storage with CO2 keep the low moisture
content of rice. MAP of all types of rice was better tan normal atmosphere
storage.
Keywords: brown rice, polished
rice, CO2, N2, modified atmosphere packaging
Penulis: La Choviya Hawa,
Anang Lastriyanto, Subiantoro Bangun
Kode Jurnal: jppertaniandd100028
