PENGARUH KONSENTRASI LARUTAN LFC-12 SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIKOKIMIA FLAKE BERAS HITAM (ORYZA SATIVA L. INDICA)
Abstract: Black rice (Oryza
sativa L. indica) is a local variety that contains anthocyanin so the grains
have a dense purple color approaching black. Black rice has 74.81%
carbohydrates as a major component so that can be applied to flake form as a
practicable breakfast menu. However, that application can reduce anthocyanin in
black rice. Therefore, it leads the idea to use L-FC12 solution as edible
coating in black rice. This research aims to determine the effect of L-FC12
concentration and storage time on the physicochemical properties of black rice
flake. Design research is Nested RCBD (Randomized Completely Block Design) with
double factor consisting of the L-FC12 solution concentrations (0%, 20%, 40%,
60% and 80%) and the storage time (0, 20 and 40 days) as the nested factor with
three replications. Parameters observed include color, rehydration, water
content and anthocyanin. Data are to be analyzed using analysis of variance
(ANOVA) at α = 5%. If the result of ANOVA shows significant effect prevails, Duncan's
Multiple Range Test shall be done at α = 5% to show the difference among
treatments. The best treatment is determined by additive weighting and
non-dimensional scaling. Differences in L-FC12 concentration cause equal
effects on water content (8,04 % - 10,69 %) and anthocyanin content (97,494
mg/g –292,482 mg/g), opposite effect on rehydration (59,00 % – 127,33 %), but
no effects on lightness, redness and yellowness black rice flake. While the
storage time cause equal effect on water content and lightness, cause opposite
effect on anthocyanin content and rehydration. Storage time cause the
fluctuations of redness and yellowness.
Penulis: Janice Utami
Soebroto, Thomas Indarto Putut Suseno, Theresia Endang Widoeri
Kode Jurnal: jppertaniandd120424
