Kecambah Beras Pecah Kulit : Proses Produksi dan Karakteristiknya
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Abstract
Proses perkecambahan diketahui mampu memperbaiki mutu organolaptik dan juga meningkatkan beberapa senyawa tertentu pada beras pecah kulit. Artikel ini bertujuan untuk mengulas teknologi proses perkecambahan beras pecah kulit dan membahas perubahan yang terjadi selama perkecambahan. Beras pecah kulit berkecambah merupakan beras pecah kulit yang telah mengalami perendaman dan perkecambahan pada kondisi tertentu. Perkecambahan mampu meningkatkan kandungan senyawa bioaktif beras pecah kulit, salah satunya adalah senyawa γ-aminobutyric acid (GABA). GABA berfungsi sebagai penghambat neurotransmitter di otak yang bermanfaat untuk manajemen stres. Kondisi perendaman yang sesuai terkait dengan suhu, waktu, pH, maupun penambahan senyawa seperti asam glutamat dapat mengoptimalkan peningkatan kandungan GABA pada beras pecah kulit berkecambah. Selama proses perkecambahan terjadi perubahan-perubahan biokimia yang diakibatkan oleh aktivitas enzim endogenus yang mengubah komponen makromolekul menjadi komponen yang lebih sederhana. Perkecambahan pada kondisi tertentu juga dapat mengakibatkan perubahan fisikokimia pada beras pecah kulitberkecambah, diantaranya perubahan komposisi kimia, tekstur, dan profil gelatinisasi. Selain itu, perkecambahan mampu meningkatkan karakteristik organoleptik beras pecah kulit berkecambah yang telah dimasak khususnya pada atribut rasa dan tekstur.
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