Analysis of physical properties and organoleptic test of instant germinated red rice
Andi Nur Faidah Rahman, Rashifa Ramadhani Al-Wahab, Nur Rina Abdullah

Food Science and Technology, Faculty of Agriculture, Hasanuddin University.

Abstract

Red rice is nutritional rice than white rice due to contain low glycemic index and high fiber, which can help reduce blood LDL concentrations. In addition, germinated red rice more nutritious than non-germinated rice because contain more fiber, essential amino acid, vitamin, and antioxidant. However, this rice has hard texture so it requires a long cooking time. Instant rice is one technique to speed up the cooking process. Instant rice or called quick cooking rice is processed rice that has been cooked and dried so that it can be stored for a long time, but can be served in a faster time. The purpose of this research is to analysis physical properties and organoleptic test of instant germinated and non-germinated red rice. The method use in this research divided into two stages: first, determining the best condition to make instant germinated and non-germinated red rice. The second is to analysis of physical properties and organoleptic test of instant germinated red rice and compared it to instant non-germinated red rice. Statistical analysis of this study using complete randomized design method with two replications. The result showed that analysis of physical properties and organoleptic test of instant germinated red rice is different from instant non-germinated red rice.

Keywords: Germinated rice, instant rice, non-germinated rice

Topic: Genetically Modified Foods, Food Safety, and Product Development