Amelia, Sellyna Wahyu (2025) Korelasi Profil Tekstur Pada Nasi Kecambah Beras Merah dengan Menggunakan Pengujian Instrumen dan Profiling Sensori. Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
Germinated red rice is an innovation in food processing aimed at improving the texture quality and nutritional value of red rice. This study aims to analyze the effect of germination on the texture profile of germinated red rice, evaluate the correlation between instrumental and sensory texture analysis, and determine the characteristics of germinated red rice through correlation analysis. The research was conducted using a factorial randomized block design with two factors: red rice variety (Inpari Arumba and Inpari 24) and germination time (0, 12, 24, 36, and 48 hours). The analyzed parameters included amylose content, amylopectin, swelling power, solubility, pasting profile (RVA), and texture profile using the Texture Profile Analysis (TPA) method, along with descriptive sensory evaluation. Additionally, microscopic analysis using Scanning Electron Microscopy (SEM) was performed to observe changes in starch granule structure. Data were analyzed using ANOVA, DMRT test, Pearson Correlation, and Principal Component Analysis (PCA). The results showed that the germination process of red rice led to a decrease in amylose content and an increase in amylopectin, solubility, and swelling power up to a certain duration. The RVA pasting profile results indicated a decrease in peak viscosity with increasing germination time. SEM analysis revealed starch granule structure degradation due to enzymatic activity. Additionally, the germination process could also cause starch structure degradation in germinated red rice flour. Correlation analysis showed a significant positive relationship between instrumental testing results (TPA) and sensory evaluation, particularly in the hardness attribute. PCA successfully grouped texture characteristics based on variety and germination time. This study provides in-depth insights into the physicochemical and textural changes in germinated red rice and highlights its potential development as a functional food product with improved texture and nutrition. Keywords: Germinated Rice, Red Rice, Texture, Germination, PCA, Correlation Analysis
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QC Physics S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture T Technology > T Technology (General) |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | sellyna wahyu | ||||||||||||
| Date Deposited: | 04 Feb 2025 02:10 | ||||||||||||
| Last Modified: | 04 Feb 2025 02:43 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34588 |
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Korelasi Profil Tekstur Pada Nasi Kecambah Beras Merah dengan Menggunakan Pengujian Instrumen dan Profiling Sensori. (deposited UNSPECIFIED)
- Korelasi Profil Tekstur Pada Nasi Kecambah Beras Merah dengan Menggunakan Pengujian Instrumen dan Profiling Sensori. (deposited 04 Feb 2025 02:10) [Currently Displayed]
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