COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two diffe...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6723 |
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| author | Reza Widyasaputra Elvira Syamsir Slamet Budijanto |
| author_facet | Reza Widyasaputra Elvira Syamsir Slamet Budijanto |
| author_sort | Reza Widyasaputra |
| collection | DOAJ |
| description | Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y. |
| format | Article |
| id | doaj-art-7f46c49128ff47d6bf06fd4bca48b6cc |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2019-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-7f46c49128ff47d6bf06fd4bca48b6cc2025-01-08T00:28:10ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-12-0112788210.33512/fsj.v1i2.67235105COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICEReza Widyasaputra0Elvira Syamsir1Slamet Budijanto2Institut Pertanian STIPERIPB University (Bogor Agricultural University)IPB University (Bogor Agricultural University)Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.https://jurnal.untirta.ac.id/index.php/fsj/article/view/6723black rice, color, grain, hardness, parboiled |
| spellingShingle | Reza Widyasaputra Elvira Syamsir Slamet Budijanto COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Food ScienTech Journal black rice, color, grain, hardness, parboiled |
| title | COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE |
| title_full | COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE |
| title_fullStr | COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE |
| title_full_unstemmed | COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE |
| title_short | COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE |
| title_sort | color and hardness comparison between parboiled and normal black rice |
| topic | black rice, color, grain, hardness, parboiled |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6723 |
| work_keys_str_mv | AT rezawidyasaputra colorandhardnesscomparisonbetweenparboiledandnormalblackrice AT elvirasyamsir colorandhardnesscomparisonbetweenparboiledandnormalblackrice AT slametbudijanto colorandhardnesscomparisonbetweenparboiledandnormalblackrice |