The making instant rice from various types of rice with the addition of natural anthocyanin extract

Abstract

Abstract This research aimed to determine the effect of the type of rice and the source of anthocyanin extract on the physical, chemical and organoleptic properties of the instant rice produced, to obtain instant rice with high antioxidant activity but which is still preferred by consumers. Anthocyanin extracts from butterfly pea flowers (B1), mangosteen peel (B2) and dragon fruit peel (B3) were made from 10 g of powder which was macerated in 100 ml of boiled distilled water for 15 minutes. Rice from varieties IR-64 (A1), rojolele (A2) and ciherang (A3) that have been sorted, 100 g each, washed clean and drained, then each added with anthocyanin extract B1, B2 and B3 in a ratio of 1 :1 (w/v), then mixed. Each rice to which anthocyanin extract has been added is then cooked using a rice cooker for 15 minutes, then removed and air-dried for 5 minutes, then followed by drying using an oven at 60°C for 24 hours until dry instant rice is obtained. The results of the study showed that the type of rice had an effect on the color preference of instant rice, but had no effect on antioxidant activity, water content, reducing sugar content, rehydration time, aroma preference, texture preference and taste preference. The source of anthocyanin extract affected on the antioxidant activity and color preference of instant rice, but has no effect on the water content, rehydration time, aroma preference, texture preference and taste preference. The instant rice made from IR 64 which added butterfly pea flowers anthocyanin extract is recommended because it contains the highest antioxidants with antioxidant activity of 76.48%, water content of 7.18%, rehydration time of 10.18 minutes, reducing sugar content of 0.37% and an average favorability value of 4.66 (somewhat like).