Pengembangan Produk Nasi Sorgum Instan dengan Dua Teknik Pengolahan yang Berbeda (Parboiled dan Konvensional)

Abstract

Nasi sorgum instan merupakan nasi sorgum kering bertekstur porous yang dapat direhidrasi secara cepat menjadi nasi sorgum siap konsumsi. Penelitian ini bertujuan menentukan teknik pengolahan yang mampu menghasilkan nasi sorgum instan yang baik dengan parameter mutu waktu rehidrasi, karakteristik fisik, tingkat penerimaan konsumen, dan Informasi Nilai Gizi (ING) dari produk terpilih. Perendaman biji sorgum untuk teknik parboiled dilakukan dalam water bath bersuhu 60oC (0, 1, 2, 3, 4, 6 jam), dan dianalisis kadar airnya. Penyosohan biji sorgum teknik konvensional dengan abrasive polisher dilakukan pada tiga waktu yaitu 30, 45, dan 60 detik serta dianalisis derajat putihnya. Pengolahan teknik parboiled memiliki tahapan berupa perendaman, pengukusan, pembekuan, pengeringan, dan penyosohan, sedangkan teknik konvensional memiliki tahapan berupa penyosohan, pencucian, pengaronan dengan penambahan gliserol (0%, 2%, 4%), pengukusan, pembekuan, dan pengeringan. Nasi sorgum hasil pengukusan dibekukan pada freezer bersuhu -20oC selama 24 jam dan dikeringkan dengan fluidized bed dryer hingga mencapai bobot konstan. Teknik konvensional lebih baik untuk dikembangkan karena memiliki waktu rehidrasi yang memenuhi kriteria pangan instan, bobot akhir lebih rendah, laju kehilangan air lebih tinggi, dan waktu pengeringan dua kali lebih cepat. Karakteristik fisik produk terpilih meliputi waktu rehidrasi (7,5 menit), densitas kamba (0,4029–0,4136 g/mL), daya serap air (38,91–41,92%), rasio rehidrasi (3,4270–3,5830) dan rasio volume pengembangan (209,1705–223,7180). Pemilihan konsentrasi gliserol 0% dilakukan karena tidak memberikan pengaruh nyata pada produk. Satu sajian nasi sorgum instan (60 g) mengandung energi total (240 kkal), protein 3 g (6% AKG), lemak total 0 g (0% AKG) dan karbohidrat 56 g (17% AKG).

Instant sorghum rice is dry sorghum rice with a porous texture that can be quickly rehydrated into ready-to-eat sorghum rice. This study aims to determine a processing technique that can produce good instant sorghum rice with rehydration time as quality parameter, physical characteristics, level of consumer acceptance, and nutrition facts (ING) of the selected product. Sorghum seeds for the parboiled technique were carried out in a water bath at 60oC (0, 1, 2, 3, 4, 6 hours), and the water content was analyzed. The conventional technique of polishing sorghum seeds with an abrasive polisher was carried out at three times, namely 30, 45, and 60 seconds and the degree of whiteness was analyzed. Processing of the parboiled technique has stages in the form of soaking, steaming, freezing, drying, and polishing, while the conventional technique has stages in the form of polishing, washing, boiling with the addition of glycerol (0%, 2%, 4%), steaming, freezing, and drying. Steamed sorghum rice was frozen in a freezer at -20oC for 24 hours and dried using a fluidized bed dryer until it reached a constant weight. The conventional technique is better to develop because it has a rehydration time that meets instant food criteria, lower final weight, higher water loss rate, and twice as fast drying time. The physical characteristics of the selected product include rehydration time (7,5 minutes), bulk density (0,4029–0,4136 g/mL), water absorption capacity (38,91–41,92%), rehydration ratio (3,4270–3,5830) and volume expansion ratio (209,1705–223,7180). The choice of 0% glycerol concentration was carried out because it did not have a significant effect on the product. One serving of instant sorghum rice (60 g) contains total energy (240 kcal), 3 g protein (6% RDA), 0 g total fat (0% RDA) and 56 g carbohydrates (17% RDA).