PROFIL KEKUATAN GEL TEPUNG MENIR SEBAGAI BAHAN BAKU PRODUKSI BERAS ANALOG DENGAN VARIASI WAKTU FERMENTASI DAN PENAMBAHAN INGREDIEN YANG BERBEDA
DOI:
https://doi.org/10.35335/fruitset.v14i3.7348Keywords:
Broken Rice Flour, Fermentation, Gel Strength, Glucomannan, GMS, Skim MilkAbstract
Rice is the primary staple food in Indonesia; therefore, high dependence on rice may pose challenges to national food security. One approach to food diversification is the development of analog rice using broken rice flour. However, broken rice flour has limitations in gel formation, and studies evaluating the effects of fermentation and the addition of glucomannan, skim milk, and glycerol monostearate (GMS) on gel strength in a composite flour system remain limited. This study aimed to evaluate the effects of fermentation time and the addition of supporting ingredients on the gel strength of broken rice flour as a basis for selecting a potential raw material formulation for analog rice. Broken rice flour was fermented for 0, 6, 12, 18, and 24 h. The fermented flour was subsequently evaluated with the addition of glucomannan (0–10%), skim milk (0–20%), and GMS (0–3%). Each treatment was conducted in duplicate. Gel strength was measured using a Universal Testing Machine (UTM), and the data were analyzed using one-way analysis of variance (ANOVA). The results showed that none of the treatments had a significant effect on gel strength (p>0.05). However, fermentation for 12 h produced the highest mean gel strength of 9.2553 g/mm². In the formulation stage, the addition of 5% glucomannan, 10% skim milk, and 1% GMS resulted in the highest mean gel strength values of 4.1665, 4.1665, and 4.1493 g/mm², respectively. These findings provide information on the gel-strength response of broken rice flour to fermentation and supporting-ingredient addition in a composite flour system and may serve as a scientific basis for developing analog rice raw material formulations from local resources.
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