Chemical and Sensory Properties of Mentik Grompol and Sembada Merah Cooked Rice’s : The Effect of Storage Method

Abstract

Abstract Currently there are several varieties of colored rice such as red rice and black rice which are rich in nutrients. Indonesian people, in particular, are starting to consume rice as a healthy food by choosing to consume red rice or black rice. For storage, Indonesians are accustomed to preparing a lot of rice and then placing it in a rice basket or a magic com warmer. Therefore, this study was conducted with aims to evaluating the effect of the storage methods and times of white and red cooked rice on total sugar content, starch content, amylose content, and sensory properties. The paddy of Mentik Grompol (MG) cultivar is dehulled, then milled to produce white milled rice, while the paddy of Sembada Merah (SM), a red paddy variety is only dehulled to produce brown rice. Both types of rice are cooked using magic com to get white and red cooked rice. The cooked rice was stored in magic com and plastic basket, then observed at 0, 9, 18, and 27 hours respectively. According to the findings, red cooked rice had lower moisture content, total sugar, starch, and amylose content than white cooked rice. The total sugar level, starch content, and amylose content of white and red cooked rice were all considerably impacted by storage duration. The lowest total sugar content is red cooked rice which is stored for 27 hours either in magic com. Red cooked rice, which was kept in magic com for 27 hours, had the lowest starch and amylose concentration. Compared to Sembada Merah cooked rice, Mentik Grompol white cooked rice is preferred by panelists based on sensory evaluation in terms of color, texture, aroma, taste, and overall parameters. To prevent an increase in the prevalence of diabetes, rice should not be consumed immediately but stored first in a magic com or plastic basket because the total sugar and starch levels in rice have decreased.