Widyawati, Paini Sri, Suseno, Thomas lndarto Putut and Sutedja, Anita Maya (2013) Pengaruh Proses Penepungan Terhadap Kandungan Senyawa Volatil Dalam Beras Organik Lokal (Effect Of Milling To Volatile Compound Contents In Local Organic Rice). In: Seminar Nasional PATPI 2013 "Peran Teknologi Dan Industri Pangan Untuk Percepatan Tercapainya Kedaulatan Pangan Indonesia", 26-29 Agustus 2013, Hotel Aston, Jember.
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Abstract
There is public awareness on the importance of health changing consumption pattern from inorganic food to organic food, such as organic rice. Organic red rice Saodah variety, organic white rice Jasmine variety, and organic black rice Java variety are local organic rice cultivated in Sleman, Dl Yogyakarta. This commodity is potentially used functional food to export. Organic rice is produced from rice cultivation with principles of organic agricultural and without application of chemicals based on particular standards and has been certified. Red and black rice are contained many phenolic compounds potentially as many biological activities, such as antioxidant, antibacterial, anti inflammation, anticholesterol and so on. Milling is one way of rice diversification to produce the other food.This experiment was done to identify volatile compounds in local organic rice and milling effect of volatile compounds contents. The analysis of volatiles using solid phase micro extraction (SPME) fibres containing carboxen/polydimethylsiloxane (PDMS) in conjunction with GC-MS-O showed that there were different volatile composition of three varieties of local organic rice and its flour. There were 17 volatile compounds the same detected at three varieties of organic local rice. Volatile compound detected of red, black, and white were 41, 41, and 31, respectively. Black rice had aroma including sweety, cereal, green, nutty, creamy, buttery, cooked bean, bean like, and roasted nut. Red rice had many aroma such as green, nutty, buttery, creamy, sweet, cereal, cheesy, pungent, whereas white rice had aroma caramel, green, grassy, nutty, bean, unpleasant, fermented, cooked rice, pandan, stale, sweety, creamy, buttery, cereal, and roasted nut. Milling decreased number and concentration of volatile compounds, resulted new volatile compounds or omitted aroma detected of organic rice.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | white organic rice Jasmine variety,.red organic rice Saodah variety, black organic rice Java variety, volatile compound, aroma |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding > Faculty of Agricultural Technology |
| Depositing User: | Josefine Hira Eksi |
| Date Deposited: | 06 Oct 2015 08:18 |
| Last Modified: | 14 Jun 2019 08:12 |
| URI: | http://repository.ukwms.ac.id/id/eprint/3766 |
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