Physical Characteristics of Instant Black Rice (Oryza sativa L.) Cempo Ireng Variety, Indigenous of Indonesia

¹ Nutrition, Biology Department, Faculty of Mathematics and Natural Sciences, State University of Malang, Indonesia
² Cullinary, Vocational Faculty, State University of Malang, Indonesia
³ Heidelberg Institute for Global Health (HIGH), Germany
⁴ Indonesian Agency for Agricultural Research and Development, Indonesia

^* Corresponding author: aprinia.dian.fmipa@um.ac.id

Abstract

Black rice was well known for its high antioxidant capacity, low calories, and glycaemic index. This rice is widely consumed as a diet for diabetic people or weight loss. It has a hard texture, so it takes a long time for black rice to be served. This research aims to study the physical characteristics of instant black rice produced with several treatments. The treatment given during soaking uses 0%, 5%, and 7% sodium citrate, then soaked at room temperature and 50°C. The process continues with freezing for 24 hours at -4°C, then drying using a food dehydrator and oven for 20 hours. The results showed that the fastest rehydration time was 5.33 minutes. The range of observation parameters, such as bulk density is 0.28 - 0.54 g/mL, expansion volume is 88 - 152%, water absorption capacity is 20 - 62.5%, and rehydration ratio is 180 - 320%. Variations in sodium citrate and soaking temperature decrease the rehydration time. The physical characteristic of Instant rice dried using a food dehydrator is better than an oven.