Perbedaan Profil Zat Gizi dan Daya Cerna Pati Nasi 'Inpari IR Nutrizinc' dan 'Ciherang'

Abstract

Biofortifikasi merupakan salah satu upaya meningkatkan kandungan mineral, termasuk Zn pada beras yang dapat mempengaruhi komposisi gizi pada produk pangan. Penelitian ini bertujuan menganalisis kandungan gizi, Zn, dan daya cerna pati nasi ‘Inpari IR Nutrizinc’. Sampel yang digunakan adalah beras biofortifikasi Zn (varietas ‘Inpari IR Nutrizinc’) dan beras tanpa biofortifikasi Zn (varietas ‘Ciherang’). Analisis yang dilakukan berupa analisis proksimat, Zn, dan daya cerna pati secara in vitro. Nasi ‘Inpari IR Nutrizinc’ memiliki kandungan air (%bb), abu (%bk), lemak (%bk), protein (%bk), karbohidrat (%bk), dan daya cerna pati (%bk) berturut-turut sebesar 69,90%, 0,33%, 0,70%, 14,35%, 84,62%, dan 72,90%, sedangkan nasi ‘Ciherang’ sebesar 61,76%, 0,30%, 0,40%, 10,78%, 88,52%, dan 102,08%. Hasil analisis menunjukkan terdapat perbedaann nyata (p<0,05) pada kadar air, kadar abu, protein, karbohidrat, dan daya cerna pati antara nasi ‘Inpari IR Nutrizinc’ dengan nasi ‘Ciherang’. Kandungan Zn pada nasi ‘Inpari IR Nutri Zinc’ signifikan lebih tinggi dibandingkan dengan dengan nasi ‘Ciherang’ (3,72 mg/100g vs 3,04 mg/100g). Kontribusi Zn nasi ‘Inpari IR Nutrizinc’ masih rendah terhadap AKG usia 1-3 tahun sebesar 37,3%, serta ibu hamil dan menyusui sebesar 8,6- 11,2%.

Biofortification is one of the effective to increase the mineral content, that can affect the nutritional composition of the food products. This study aims to analyze the nutritional content, Zn content, and starch digestibility of ‘Inpari IR Nutrizinc’ cooked rice. The samples used in this study were Zn biofortified rice (variety 'Inpari IR Nutrizinc') and rice without Zn biofortification (variety 'Ciherang'). The analysis was carried out using proximate analysis, Zn content, and starch digestibility in vitro analysis. 'Inpari IR Nutrizinc' cooked rice moisture content (%wb), ash (%db), fat (%db), protein (%db), carbohydrates (%db), and starch digestibility respectively 69.90%, 0.33%, 0.70%, 14.35%, 84.62%, and 72,90%, while 'Ciherang' cooked rice was 61.76%, 0.30%, 0.40%, 10.78%, and 88.52%. The results analysis indicated that there were significant differences (p<0.05) between moisture content, ash, protein, carbohydrate content, and starch digestibility between 'Inpari IR Nutrizinc' and 'Ciherang'. The Zn content in 'Inpari IR Nutri Zinc' rice was significantly higher than 'Ciherang' rice (3.72 mg/100g vs 3.04 mg/100g). The Zn contribution of 'Inpari IR Nutrizinc' is still low to the RDA of 1-3 years old by 37.3%, and for pregnant and lactating women by 8.6-11.2%.