PENGARUH METODE PEMASAKAN TERHADAP KADAR PATI DAN TEKSTUR NASI BERAS MERAH

Rifqi  Dhaifullah; Sudrajah Warajati  Kisnawaty

doi:10.51878/science.v5i2.4939

Authors

Rifqi Dhaifullah Universitas Muhammadiyah Surakarta
Sudrajah Warajati Kisnawaty Universitas Muhammadiyah Surakarta

DOI:

https://doi.org/10.51878/science.v5i2.4939

Keywords:

beras merah, metode pemasakan, kadar pati, tekstur nasi, rice cooker, pemasakan

Abstract

Red rice is known for its superior nutritional content and health benefits compared to white rice. However, its acceptance remains low due to its relatively hard texture, which is generally less preferred. This study aims to evaluate the effect of cooking methods (conventional boiling and rice cooker) on starch content (amylose) and the texture characteristics of red rice. The research used a laboratory experimental method with a randomized design and two types of treatment. Parameters measured included starch content using UV-Vis spectrophotometry, and hardness, cohesiveness, and adhesiveness using a texture analyzer. Data were analyzed using the Mann-Whitney test. The results showed no significant differences (p>0.05) in all texture parameters and starch content between red rice cooked using conventional boiling and rice cooker methods. This indicates that the cooking method does not significantly affect the physical and chemical quality of red rice. These findings suggest that consumers are free to choose the cooking method based on their preferences and convenience, without concern for a decline in texture quality or nutritional value of red rice.

ABSTRAK
Beras merah dikenal memiliki kandungan gizi dan manfaat kesehatan yang lebih unggul dibanding beras putih, namun tingkat penerimaannya masih rendah karena tekstur yang cenderung keras dan kurang disukai. Penelitian ini bertujuan untuk mengevaluasi pengaruh metode pemasakan (konvensional dan rice cooker) terhadap kadar pati (amilum) dan karakteristik tekstur nasi beras merah. Penelitian menggunakan metode eksperimental laboratorium dengan desain acak dan dua jenis perlakuan. Parameter yang diukur meliputi kadar pati menggunakan spektrofotometri UV-Vis, serta kekerasan, kekenyalan, dan adhesivitas menggunakan texture analyzer. Data dianalisis menggunakan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan yang signifikan (p>0,05) pada semua parameter tekstur dan kadar pati antara nasi beras merah yang dimasak dengan metode konvensional maupun rice cooker. Hal ini menunjukkan bahwa metode pemasakan tidak secara signifikan memengaruhi mutu fisik dan kimia nasi beras merah. Temuan ini mengindikasikan bahwa konsumen bebas memilih metode pemasakan sesuai preferensi dan kenyamanan, tanpa khawatir akan penurunan kualitas tekstur maupun nilai gizi nasi beras merah.

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