Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index
This research aims to develop instant rice from local black rice variety, Cempo Ireng, that is safe for diabetes mellitus. Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the freezer for 24 hours, thawing at room tempera...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03016.pdf |
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| author | Dian Nurhayati Aprinia Nirbaya Arindra Permata Nusa Cassandra Soekopitojo Soenar Lukas Kurniawan Adi Dwi Handoko Dody Hapsari Anindya Faza Sepbrina Aurelia Oktavia Wahyuningsih Prastiwi Dwi Ayu Puspitasari Diah Athaya Nazhira Yusuf Al Badwani Muhammad Aulia Araminta Diza |
| author_facet | Dian Nurhayati Aprinia Nirbaya Arindra Permata Nusa Cassandra Soekopitojo Soenar Lukas Kurniawan Adi Dwi Handoko Dody Hapsari Anindya Faza Sepbrina Aurelia Oktavia Wahyuningsih Prastiwi Dwi Ayu Puspitasari Diah Athaya Nazhira Yusuf Al Badwani Muhammad Aulia Araminta Diza |
| author_sort | Dian Nurhayati Aprinia |
| collection | DOAJ |
| description | This research aims to develop instant rice from local black rice variety, Cempo Ireng, that is safe for diabetes mellitus. Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the freezer for 24 hours, thawing at room temperature, and drying using a dehydrator. There were 3 formula of instant black rice including (1) soaking in 5% sodium citrate at room temperature, (2) soaking in 5% sodium citrate at 500C, (3) soaking in 7% sodium citrate at 500C. All formulated instant black rice was then tested for its nutritional content (including anthocyanin, dietary fiber, amylose, amylopectin, starch, water content, ash, protein, fat, and carbohydrates). The black rice formula is also tested for hedonic quality by 35 semi-trained panelists. The formula 7% sodium citrate at 50°C has the highest score in color. The formula 7% sodium citrate at 50°C and 5% sodium citrate at room temperature have the same score for the rice aroma. The third formula was the best formula based on the panelists' choices and anthocyanin content. It was then tested for its glycemic index. The results showed that instant black rice has a moderate glycemic index of 60. |
| format | Article |
| id | doaj-art-89cfd5de20dc4f96a81b1173cb679c0e |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-89cfd5de20dc4f96a81b1173cb679c0e2025-02-05T10:43:00ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011530301610.1051/bioconf/202515303016bioconf_icnf2024_03016Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic indexDian Nurhayati Aprinia0Nirbaya Arindra1Permata Nusa Cassandra2Soekopitojo Soenar3Lukas Kurniawan Adi4Dwi Handoko Dody5Hapsari Anindya6Faza Sepbrina Aurelia7Oktavia Wahyuningsih Prastiwi Dwi8Ayu Puspitasari Diah9Athaya Nazhira10Yusuf Al Badwani Muhammad11Aulia Araminta Diza12Departement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangVocational Faculty, State University of MalangHeidelberg Institute for Global Health (HIGH)Indonesian Agency for Agricultural Research and DevelopmentFaculty of Medicine, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangDepartement of Biology, Faculty of Mathematics and Natural Science, State University of MalangThis research aims to develop instant rice from local black rice variety, Cempo Ireng, that is safe for diabetes mellitus. Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the freezer for 24 hours, thawing at room temperature, and drying using a dehydrator. There were 3 formula of instant black rice including (1) soaking in 5% sodium citrate at room temperature, (2) soaking in 5% sodium citrate at 500C, (3) soaking in 7% sodium citrate at 500C. All formulated instant black rice was then tested for its nutritional content (including anthocyanin, dietary fiber, amylose, amylopectin, starch, water content, ash, protein, fat, and carbohydrates). The black rice formula is also tested for hedonic quality by 35 semi-trained panelists. The formula 7% sodium citrate at 50°C has the highest score in color. The formula 7% sodium citrate at 50°C and 5% sodium citrate at room temperature have the same score for the rice aroma. The third formula was the best formula based on the panelists' choices and anthocyanin content. It was then tested for its glycemic index. The results showed that instant black rice has a moderate glycemic index of 60.https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03016.pdf |
| spellingShingle | Dian Nurhayati Aprinia Nirbaya Arindra Permata Nusa Cassandra Soekopitojo Soenar Lukas Kurniawan Adi Dwi Handoko Dody Hapsari Anindya Faza Sepbrina Aurelia Oktavia Wahyuningsih Prastiwi Dwi Ayu Puspitasari Diah Athaya Nazhira Yusuf Al Badwani Muhammad Aulia Araminta Diza Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index BIO Web of Conferences |
| title | Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index |
| title_full | Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index |
| title_fullStr | Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index |
| title_full_unstemmed | Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index |
| title_short | Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index |
| title_sort | nutritional composition and organoleptic quality of instant local black rice cempo ireng with moderate glycemic index |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03016.pdf |
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