Arindra Nirbaya, Aprinia Dian Nurhayati, Cassandra Permata Nusa, Soenar Soekopitojo, Adi Lukas Kurniawan, Dody Dwi Handoko, Aurelia Faza Sepbrina, Dwi Oktavia Wahyuningsih Prastiwi, Diah Ayu Puspitasari, Nazhira Athaya, Muhammad Yusuf Al Badwani, Diza Aulia Araminta
Black rice was well known for its high antioxidant capacity, low calories, and glycaemic index. This rice is widely consumed as a diet for diabetic people or weight loss. It has a hard texture, so it takes a long time for black rice to be served. This research aims to study the physical characteristics of instant black rice produced with several treatments. The treatment given during soaking uses 0%, 5%, and 7% sodium citrate, then soaked at room temperature and 50°C. The process continues with freezing for 24 hours at -4°C, then drying using a food dehydrator and oven for 20 hours. The results showed that the fastest rehydration time was 5.33 minutes. The range of observation parameters, such as bulk density is 0.28 - 0.54 g/mL, expansion volume is 88 - 152%, water absorption capacity is 20 - 62.5%, and rehydration ratio is 180 - 320%. Variations in sodium citrate and soaking temperature decrease the rehydration time. The physical characteristic of Instant rice dried using a food dehydrator is better than an oven. © The Authors, published by EDP Sciences, 2024.
Nutrition, Biology Department, Faculty of Mathematics and Natural Sciences, State University of Malang, Indonesia; Cullinary, Vocational Faculty, State University of Malang, Indonesia; Heidelberg Institute for Global Health (HIGH), Germany; Indonesian Agency for Agricultural Research and Development, Indonesia
