The Effect Of Storage Time On Amylose-Amylopectin Content In White Rice (Oryza Sativa) Of Kupang District

  • Marselinus Laga Nur Nusa Cendana University
  • Anna H Talahatu Faculty of Public Health, University of Nusa Cendana
  • Valentine S. Nafie Faculty of Public Health, University of Nusa Cendana
Keywords: Amylose-Amylopectin, Rice, Storage Time

Abstract

White milled rice is a staple food for some people in East Nusa Tenggara, especially in Kupang Regency. During storage, rice will undergo changes in strach. Amilase- enzyme, ß-amilase enzyme, pullulanase enzyme, and amiloglukosidase enzyme, hydrolyze starch into simple sugers such as amylose and amylopectin, so that it can effect the amount of amylose and rice amylopectin. This study aims to determine the effect of storage time on water level, starch with ratio of amylase-amylopectin content in white rice. The type of research is a qualitative descriptive quasi-experimental method study with CRD (Complete Random Design) as a basic design. Sample testing was done at the Central Jakarta Regional Health Laboratory and Chemical Education Faculty of Nusa Cendana University. The results of the analysis showed that the mean amylose content stored in storage groups 6, 9 and 12 months was  20.20%, 24.25%, and 10.03%. While the average amylopectin content stored groups 6, 9 and 12 months was 33.13%, 13.05%, and 12.60%. The conclusion is that the storage time of rice effects the amylopectin content in white rice. Rice that is good for consumption is rice that containing high amylose and low amylopectin, with a maximum storage period is 9 months. Expected the government to creating regulations regarding the requirements good rice storage.

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Published
2018-12-21
How to Cite
Nur, M., Talahatu, A., & Nafie, V. (2018). The Effect Of Storage Time On Amylose-Amylopectin Content In White Rice (Oryza Sativa) Of Kupang District. Proceeding 1st. International Conference Health Polytechnic of Kupang, 23-26. Retrieved from http://proceeding.poltekeskupang.ac.id/index.php/ichpk/article/view/62