Pengaruh Waktu Perendaman Beras terhadap Profil Gelatinisasi dan Komponen Bioaktif Tepung Beras Pecah Kulit Berkecambah
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Abstract
Tepung beras pecah kulit berkecambah dapat dimanfaatkan sebagai bahan pangan fungsional karena
mengandung senyawa γ-aminobutyric acid (GABA) dan komponen bioaktif lainnya. Penelitian ini bertujuan
untuk menganalisis pengaruh waktu perendaman terhadap profil pasting dan komponen bioaktif tepung beras
pecah kulit berkecambah. Perkecambahan dilakukan dengan merendam beras pecah kulit selama 120 jam
dengan pengambilan sampel setiap 24 jam. Tepung beras pecah kulit berkecambah mengalami penurunan
viskositas puncak, breakdown, dan setback seiring dengan lama waktu perendaman. Kandungan GABA
mengalami peningkatan dan mencapai nilai tertinggi setelah perendaman 72 jam. Kandungan total fenol,
kapasitas antioksidan, dan γ-orizanol mengalami penurunan seiring dengan lamanya waktu perendaman.
Sementara itu, hasil analisis komposisi asam lemak tepung beras pecah kulit berkecambah pada perlakuan
perendaman 120 jam menunjukkan adanya dominasi asam lemak tidak jenuh. Berdasarkan hasil penelitian
ini, tepung beras kecambah dengan perendaman 72 jam dapat dipilih sebagai perlakuan terbaik karena
memiliki akumulasi GABA paling tinggi.
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