EFFECT OF PACKAGING METHODS VARIATIONS OF CIANJUR UNHULLED BLACK RICE (ORYZA SATIVA L. INDICA) ON CHANGES IN BIOACTIVE COMPOUNDS AND SENSORY PROPERTIES DURING STORAGE AND COOKING

• Main Author: Hamonangan Hutauruk, Nathaniel
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/66177
• Institution: Institut Teknologi Bandung

Storage of unhulled rice for a long time and cooking of rice at high temperatures affect the content of antioxidant compounds in black rice. This study aims to determine the changes and combinations of unhulled black rice packaging methods and the best cooking methods to maintain bioactive compounds and sensory properties of Cianjur black rice. The study used a completely randomized design (CRD) with a combination of packaging methods (plastic sacks, hermetic, and vacuum) and cooking methods (rice cooker and steamed). Each treatment was repeated 4 (four) times. The dependent variables observed were water content, antioxidant activity, total anthocyanin, total flavonoid, color variables, hedonic organoleptic test parameters carried out on rice and cooked rice. The results showed that the water content of unhulled rice and rice increased during storage. The pattern of changes in total rice anthocyanins tends to decrease, fluctuate for total flavonoids, antioxidant activity, and color variables during storage. The cooking process resulted in a decrease in total anthocyanins and flavonoids, while the percentage of inhibition and color variables had a fluctuating pattern of changes during storage. Rice cooked using rice cooker is preferred by the panelists based on the results of the organoleptic test. The best combination of treatments was unhulled rice packed with hermetic packaging and rice cooked with a rice cooker.