Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica)

https://doi.org/10.22146/ifnp.33400

Anggita Nugrahanto(1*), Supriyadi Supriyadi(2), Yudi Pranoto(3)

(1) Food and Agricultural Product Technology Department, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
(2) Food and Agricultural Product Technology Department, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
(3) Food and Agricultural Product Technology Department, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Rice is considered as staple food that consumed in the form of steamed rice. Due to the emergency condition, like volcano eruption or flood, the availability and accessibility might be a serious problem. Therefore, a ready-to-eat rice is necessary. It would need a design processing condition to produce practical cooked rice in more economically packaging with different method.

Normal packaging and vacuum packaging of cooked rice  followed by steaming for 60 minutes was conducted in this study. Two different storage temperatures include cold and room storage in day 0, 1, 4, and 7 was used to evaluate. The result showed that vacuum packaging gave better reduction in microbial parameter. However, panelist gave same preference in both normal and vacuum packaged cooked rice. Overall, cold stored-packaged cooked rice gave better quality than room stored-packaged cooked rice, especially in microbial parameter. Thus, combination of vacuum packaging and cold storing could be an alternative way to produce cooked rice which can be consumed in difficult condition.


Keywords


Cooked rice; packaged cooked rice product; packaging methods; vacuum packaging

Full Text:

PDF


References

Abbas, Amina Aicha, Stella Planchon, Michel Jobin, and Philippe Schmitt. 2014. “Absence of Oxygen Affects the Capacity to Sporulate and the Spore Properties of Bacillus Cereus.” Food Microbiology 42: 122–31. http://dx.doi.org/10.1016/j.fm.2014.03.004.

Ali, MA, AMK Hasan, and MN Islam. 2008. “Study on the Period of Acceptability of Cooked Rice.” Journal of the Bangladesh Agricultural University 6(2): 401–8. http://www.banglajol.info/index.php/JBAU/article/view/4840.Arnesen, L.P.S., Fagerlund, A., Granum, P.E., 2008. From soil to gut: Bacillus cereus and its
food poisoning toxins. FEMS Microbiol. Rev. 32, 579–606.

Association Of Indonesian Environmental Observers. (2015). "Geographical Location of Indonesia". In http://www.hpli.org/bencana.php. Retrieve on April 10, 2015 at 21:02 pm.

Food and Drug Administration. 1995. Bacteriological Analytical Manual: Aerobic Plate Count. Silver Spring, U.S.A.

Basworo, R. 1998. Effect of vacuum packaging on quality of sale pisang. Thesis. Department of Food and Agricultural Product Technology Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta.

Billiris, M. A., Siebenmorgen, T. J., Meullenet, J. F., & Mauromoustakos, A. 2012. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water. Journal of Food Engineering, 113(4), 559–568. https://doi.org/10.1016/j.jfoodeng.2012.07.005

Byun, Y., Hong, S. I., Mangalassary, S., Bae, H. J., Cooksey, K., Park, H. J., & Whiteside, S. 2010. The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products. LWT - Food Science and Technology, 43(6), 862–866. https://doi.org/10.1016/j.lwt.2010.01.009

Chorin, Eric, Dominique Thuault, Jean Jacques Cléret, and Claude Marcel Bourgeois. 1997. “Modelling Bacillus Cereus Growth.” International Journal of Food Microbiology 38(2–3): 229–34.

Daniel. 2014. Rendang Tin Rice: Evaluation of Microbiology, Chemistry, and Organoleptic. Thesis. Department of Food and Agricultural Product Technology Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta.

Ehling-Schulz, M., Guinebretière, M.-H., Monthán, A., Berge, O., Fricker, M., Svensson, B.,
2006. Toxin gene profiling of enterotoxin and emetic Bacillus cereus. FEMS Microbiol.
Lett. 260, 232–240

Food and Drug Administration in Indonesia. 2009. Batas Maksimal Cemaran Mikrobia dan Kimia dalam Makanan. Indonesia

Frazier, W.C. and Westhoff, D.C. 1995. Food Microbiology. 4th ed. and 28th reprint 2007. Tata McGraw-Hill Pub. Co. Ltd. New Delhi. P- 54, 508

Gaffar, Z. 2015. Statistics of Disaster Events in Indonesia. In http://www.penetulangankrisis.depkes.go.id/statistik-kejadian-bencana-tahun-2014. Retrieve on 10 April 2015 at 20:58 pm

Gayin, J., J. T. Manful, and P. N T Johnson. 2009. “Rheological and Sensory Properties of Rice Varieties from Improvement Programmes in Ghana.” International Food Research Journal 16(2): 167–74.Julianti, E. and Nurminah M. (2006). "Packaging Technology". Faculty of Agriculture, North Sumatra University, North Sumatra.

Guinebretière, M.-H.,Thompson, F.L.,Sorokin, A., Normand, P.,Dawyndt, P.,Ehling-Schulz, M.,Svensson, B.,Sanchis, V.,Nguyen-The, C.,Heyndrickx, M.,De Vos, P., 2008. Ecological diversification in the Bacillus cereus group. Environ. Microbiol. 10, 851–865

Lee, K. W. (2006). Market trends of instantt rice and instant porridge. Food World. 7.

Luu-Thi, H., Khadka, D.B., and Michiels, C.W. 2014. Thermal inactivation parameters of spores from different phylogenetic groups of Bacillus cereus. International Journal of Food Microbiology 189 183-188.

Mahler, H.,Pasi, A.,Kramer, J.M.,Schulte, P.,Scoging, A.C.,Bar, W.,Krahenbuhl, S., 1997. Fulminant liver failure in association with the emetic toxin of Bacillus cereus. N. Engl. J.
Med. 336, 1142–1148

Marsudi, F. 1984. Evaluation Characteristics Cooked Rice “Quick Cooked Rice” From Several Variety of Rice. Thesis. Department of Food and Agricultural Product Technology Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta.

National Coordination Agency. 2002. "Direction of Urban Disaster Mitigation Policy in Indonesia". Jakarta: National Coordination Agency.

Jae Byun, Y., Hong, S. I., Kim, K. B., Jeon, D. H., Kim, J. M., Whiteside, W. S., & Jin Park, H. 2007. Physical and chemical properties of γ-irradiated EVOH film. Radiation Physics and Chemistry, 76(6), 974–981. https://doi.org/10.1016/j.radphyschem.2006.09.005

Sari, D., Sirajuddin, S., & Hendrayati. 2012. Pengaruh Lama Pemanasan Dalam Rice Cooker Terhadap Kandungan Zat Besi (Fe) Dan Total Mikroba Nasi Putih. Media Gizi Masyarakat Indonesia, 2(1), 22–26.

Sulchan, M. and Nur E. 2007. Food Safety of Plastic and Styrofoam Packaging. Faculty of Medicine, Diponegoro University, Semarang.

Winarno, F. G. 1992. Food Chemistry and Nutrition. Jakarta: Gramedia Pustaka Utama.

Yu, L. et al. 2017. “Review of the Effects of Different Processing Technologies on Cooked and Convenience Rice Quality.” Trends in Food Science and Technology 59: 124–38.

Zhou, Z., K. Robards, S. Helliwell, and C. Blanchard. 2002. “Ageing of Stored Rice: Changes in Chemical and Physical Attributes.” Journal of Cereal Science 35(1): 65–78.



DOI: https://doi.org/10.22146/ifnp.33400

Article Metrics

Abstract views : 2775 | views : 2874

Refbacks

  • There are currently no refbacks.


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

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

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