Karakteristik Fisik, Kimia dan Organoleptik Beras Herbal Diproduksi Menggunakan Teknologi Pelapisan Rekristalisasi Granula Pati

Abstract

Rice is the staple food of Indonesian people. Rice currently circulating in society only contains macro and micro nutrients without any physiological compounds for the body. The high exposure to free radicals that come from vehicle pollution and cigarette smoke requires people to improve the body's immune system. The solution that can be developed is the development of herbal rice products. This study aims to determine the physical, chemical and organoleptic characteristics of herbal rice using starch granule recrystallization coating technology and to determine the effect of extract addition on the stability and retention of herbal rice using starch granule recrystallization coating technology. The method used in this study was an experimental method using a twofactor completely randomized design consisting of three treatments and three replications. The data obtained were analyzed statistically using ANOVA (Analysis of Variance). If the data obtained is significantly different, then proceed with the DMRT test (Duncan's Multiple Range Test) to determine the level of difference between the treatments and the level of testing α ≤ 5%. The research data is arranged in tables and presented in the form of bar graphs to facilitate the analysis process and interpreted descriptively. The results showed that the addition of herbal extracts of bay leaf, galangal, turmeric, and lemon grass significantly affected the physical properties of herbal rice including rice color (Lightness, Hue, and Chroma), chemical characteristics including antioxidant activity; and organoleptic properties including rice color, rice aroma, whole rice, rice color, rice aroma, rice taste, and whole rice; and had no significant effect on the chemical characteristics of the water content and elasticity of the rice. Meanwhile, the different types of Bijak and Ciherang rice had a significant effect on the chemical properties of herbal rice, namely water content and organoleptic properties, namely rice elasticity, while the physical properties of herbal rice had no significant effect. (Lightness, Hue, and Chroma), chemical characteristics, namely antioxidant activity; Organoleptic characteristics include the color of the rice, the aroma of the rice, the whole rice, the color of the rice, the aroma of the rice, the taste of the rice, and the whole rice. The addition of extracts significantly affected the stability and retention of herbal rice.