Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

https://doi.org/10.22146/agritech.83405

Choiroel Anam(1*), Fitriyah Zulfa(2), Dininurilmi Putri Suleman(3), Yenny Febriana Ramadhan Abdi(4), Rizka Mulyani(5), Alfi Nur Rochmah(6), Prakoso Adi(7), Adinda Dwi Rahmawati(8)

(1) Departement of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta 57126
(2) Departement of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta 57126
(3) Departement of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta 57126
(4) Departement of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta 57126
(5) Halal Research Center and Services, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Jebres, Surakarta 57126
(6) Departement of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta 57126
(7) Halal Research Center and Services, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Jebres, Surakarta 57126
(8) Department of Food Science Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Jebres, Surakarta 57126
(*) Corresponding Author

Abstract


Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

Keywords


Crude fiber; drying time; instant yellow rice; konjac flour; texture

Full Text:

PDF


References

AACC. (2015). Approved Methods of the American Association of Cereal Chemists: Guidelines for measurement of volume by rapeseed displacement (11th ed ed.). Cereals & Grains Association.

Agustin, L. T. (2019). Penurunan kadar kolesterol kelinci (Oryctolagus cuniculus) pada pemberian serbuk porang (Amorphophallus onchophyllus) terstandar glukomanan Universitas Airlangga].

Ali, M., Hasan, S., Mahomud, M., & Sayed, M. (2012). Processing and storage of instant cooked rice. Bangladesh Research Publications Journal, 7(3), 300-305.

Amyranti, M. (2020). Browning Prevention of Flour from Freshly Harvested Porang (Amorphophallus oncophyllus) Tubers through Immersion in Sodium Metabisulfite at Various Times. Jurnal Pendidikan dan Aplikasi Industri, 7(1), 1-5.

Anggraeni, D. A., Widjanarko, S. B., & Ningtyas, D. W. (2014). Proporsi Tepung Porang (Amorphophallus Muelleri Blume): Tepung Maizena Terhadap Karakteristik Sosis Ayam. Jurnal Pangan dan Agroindustri, 2(3), 214-223.

Anindita, T. H., Kusnandar, F., & Budijanto, S. (2020). Sifat fisikokimia dan sensoris beras analog jagung dengan penambahan tepung kedelai. Jurnal Teknologi dan Industri Pangan, 31(1), 29-37.

Aziza, A. S. D. (2016). Pengaruh Proporsi Beras dan Puree Ganyong (Canna edulis) terhadap Sifat Organoleptik Nasi Kuning. Jurnal Tata Boga, 5(1).

Azizah, N. H. (2012). Pembuatan Permen Jelly Dari Karagenan Dan Konjak Dengan Aplikasi Prebiotik Xilo-Oligosakarida Institut Pertanian Bogor]. Bogor.

Behera, S. S., & Ray, R. C. (2016). Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. International journal of biological macromolecules, 92, 942-956.

Behera, S. S., & Ray, R. C. (2017). Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review. Food Reviews International, 33(1), 22-43.

Bhavadharini, B., Mohan, V., Dehghan, M., Rangarajan, S., Swaminathan, S., Rosengren, A., Wielgosz, A., Avezum, A., Lopez-Jaramillo, P., & Lanas, F. (2020). White rice intake and incident diabetes: a study of 132,373 participants in 21 countries. Diabetes Care, 43(11), 2643-2650.

Cato, L., Rosyidi, D., & Thohari, I. (2015). Pengaruh subsitusi tepung porang (Amorphophallus oncophyllus) pada tepung tapioka terhadap kadar air, protein, lemak, rasa dan tekstur nugget ayam Journal of Tropical Animal Production, 16(1), 15-23.

Chiu, Y.-T., & Stewart, M. (2012). Comparison of konjac glucomannan digestibility and fermentability with other dietary fibers in vitro. Journal of Medicinal Food, 15(2), 120-125.

Dai, S., Corke, H., & Shah, N. P. (2016). Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of dairy science, 99(9), 7063-7074.

Hasni, D., Nilda, C., & Amalia, J. R. (2022). Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami. Jurnal Teknologi & Industri Hasil Pertanian, 27(1), 31-41.

Hernawan, E., & Meylani, V. (2016). Analisis karakteristik fisikokimia beras putih, beras merah, dan beras hitam (Oryza sativa L., Oryza nivara dan Oryza sativa L. indica). Jurnal Kesehatan Bakti Tunas Husada: Jurnal Ilmu-Ilmu Keperawatan, Analis Kesehatan Dan Farmasi, 15(1), 79-91.

Ho, H. V. T., Jovanovski, E., Zurbau, A., Blanco Mejia, S., Sievenpiper, J. L., Au-Yeung, F., Jenkins, A. L., Duvnjak, L., Leiter, L., & Vuksan, V. (2017). A systematic review and meta-analysis of randomized controlled trials of the effect of konjac glucomannan, a viscous soluble fiber, on LDL cholesterol and the new lipid targets non-HDL cholesterol and apolipoprotein B. The American journal of clinical nutrition, 105(5), 1239-1247.

Kumolontang, N. P., & Edam, M. (2020). Formulasi Beras Analog Berbahan Tepung Talas dan Tepung Kelapa. Indonesian Journal of Industrial Research, 11(2), 93-100.

Kurniasari, I., Kusnandar, F., & Budijanto, S. (2020). Karakteristik fisik beras analog instan berbasis tepung jagung dengan penambahan k-karagenan dan konjak. Agritech, 40(1), 64-73.

Lafarge, C., Journaux, L., Bonnotte, A., Lherminier, J., Lee, J. A., Le Bail, P., & Cayot, N. (2017). Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. Food Hydrocolloids, 66, 216-226.

Li, H., Fitzgerald, M. A., Prakash, S., Nicholson, T. M., & Gilbert, R. G. (2017). The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific reports, 7(1), 43713.

Mashudi, S., Putri, D. R., Aziz, Y. S., Larasati, S. F., & Widodo, S. P. (2022). Effects of konjac glucomannan on blood profile in schizophrenia with hyperglycemia: Pra

eksperimental study. . International Journal of Health Sciences, , 6(S1), 714-720.

Patindol, J., Gu, X., & Wang, Y. J. (2010). Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. StarchStärke, 62(3‐4), 188-197.

Phukasmas, P., & Songsermpong, S. (2019). Instant rice process development: Effect of rice cooking methods on the quality of jasmine instant rice dried by industrial microwave oven. The Journal of Microbiology, Biotechnology and Food Sciences, 9(2), 330.

Purwanto, A. (2014). Pembuatan brem padat dari umbi porang. Widya Warta, 1(38), 16-28.

Rahayu, Y. S. (2017). Analisis Usaha Pengolahan Santan Kelapa di Kecamatan Tembilahan Kabupaten Indragiri Hilir. Jurnal Agribisnis, 6(2), 66-77.

Rejeki, F. S., Wedowati, E., Puspitasari, D., Kartika, J., & Revitriani, M. (2021). Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Conference Series: Earth and Environmental Science,

Rewthong, O., Soponronnarit, S., Taechapairoj, C., Tungtrakul, P., & Prachayawarakorn, S. (2011). Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice. Journal of Food Engineering, 103(3), 258-264.

Saputro, E. A., Lefiyanti, O., & Mastuti, E. (2014). Pemurnian tepung glukomanan dari umbi porang (Amorphophallus muelleri Blume) menggunakan proses ekstraksi dengan larutan etanol. Simposium Nasional, 7-13.

Sari, R., & Suhartati, S. (2015). Tumbuhan porang: prospek budidaya sebagai salah satu sistem agroforestry. Buletin Eboni, 12(2), 97-110.

Sida, S., Samakradhamrongthai, R. S., & Utama-Ang, N. (2019). Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger. Current Applied Science and Technology, 19(1), 28-42.

Sulandari, L., & Pangesthi, L. T. (2017). The Effect of Packaging Types on The Organoleptic Properties of Instant Ganyong Yellow Rice. 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017),

Suryana, A. (2014). Menuju ketahanan pangan indonesia berkelanjutan 2025: tantangan dan penanganannya. 32(2), 123-135.

Tan, B. W., Xu, H. D., & Mi, L. F. (2010). Preparation of konjac fly powder by neutral protease hydrolysis and its properties. Food Science, 18, 11.

Widjanarko, S. B., Widyastuti, E., & Rozaq, F. I. (2015). Pengaruh lama penggilingan tepung porang (Amorphophallus muelleri Blume)

dengan metode ball mill (cyclone separator) terhadap sifat fisik dan kimia tepung porang. Jurnal Pangan dan Agroindustri, 3(3).

Winarti, S., Djajati, S., Hidayat, R., & Jilian, L. (2018). Karakteristik dan Aktivitas Antioksidan Beras Analog Dari Tepung Komposit (Gadung, Jagung, Mocaf) dengan Penambahan Pewarna Angkak. Jurnal Teknologi Pangan, 12(1), 27-40.

Wiset, L., & Poomsa-ad, N. (2022). Development of Rice Forming using Konjac Flour Mixed with RD43 Rice Flour as Main Components. Engineering Access, 8(2), 281-286.

Yuwono, S. S., Febrianto, K., & Dewi, N. S. (2013). Pembuatan beras tiruan berbasis modified cassava flour (mocaf): kajian proporsi mocaf: tepung beras dan penambahan tepung porang. Jurnal Teknologi Pertanian, 14(3), 175-182.



DOI: https://doi.org/10.22146/agritech.83405

Article Metrics

Abstract views : 1391 | views : 711

Refbacks

  • There are currently no refbacks.




Copyright (c) 2024 Dininurilmi Putri Suleman

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

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats