EFFECT OF VARIATIONS IN DRYING AND COOKING METHODS ON BIOACTIVE COMPOUND CONTENT, PHYSICOCHEMICAL PROPERTIES, AND SENSORY PROPERTIES OF CIANJUR BLACK RICE (ORYZA SATIVA L. INDICA)

• Main Author: Oktavia Handa, Rozi
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/66179
• Institution: Institut Teknologi Bandung

Black rice is a type of pigmented rice that has beneficial bioactive compounds such as anthocyanins and has the potential as a source of functional food. In order for black rice to be consumed, it will go through post-harvest activities, one of which is the drying process of grain which is then further processed into rice. Drying and improper cooking can change the characteristics and antioxidant activity of black rice. This study aims to determine changes in the content of bioactive compounds, physicochemical properties, and sensory properties of raw black rice and black rice that has been cooked with a variant of the grain drying method and the rice cooking method. In addition, through this research, it is possible to know the proper drying and cooking methods in maintaining the characteristics and antioxidant activity of black rice. The object of the research is black rice of local varieties originating from Cianjur, West Java. Variations of grain drying methods used in this study were direct sunlight drying method, oven drying method, and screen house. While the variation of the cooking method is the method using a rice cooker and the method of steaming. In this study, two analyzes were carried out, namely the analysis of the rice sample and the rice sample. The design of this study used an experimental design and a simple Randomized Block Design (RAK) in four replications. The variables tested were antioxidant activity, anthocyanin content, flavonoid content, water content, percent of head and broken rice, color, and organoleptic tests. The results showed that black rice which was dried in an oven and cooked using a rice cooker had the highest content of bioactive compounds, namely inhibition of 40.62%, anthocyanin content of 46.81 mg/100g, flavonoid content of 12.27 g/g with a moisture content of 56. ,25%, percent rice heads 76.53%, percent broken rice 23.47%, darker in color, and organoleptically preferred by panelists, and experienced the smallest change in content compared to other treatments.