Resistant Starch Content of Rice with Low Temperature Storage Method Dwi Eva Nirmagustina1, Chandra Utami Wirawati1
1Politeknik Negeri Lampung
Abstract
Background: Rice (Oryza sativa L.) is a staple food of almost all Indonesian society. The main component of rice is starch. The number of people with diabetes mellitus in Indonesia is increasing every year, with 11,3% prevalence in 2024. Resistant starch is the fraction of starch that cannot be digested by the small intestine so that it can control blood sugar levels. One of the food processing processes putatively able to increase resistant starch is physical treatment, i.e., storage at low temperatures.
The aim of the study was to determine the resistant starch content of 3 rice varieties with different amylose levels on low-temperature storage.
Methods: The applied study design was Complete Group Randomized Design with 3 replications. The first factor is the type of rice with 3 levels, i.e. Cinta Manis, Mancul, and Mentik Susu. The second factor is low temperature storage with 4 levels, i.e. 5^C, 24 hours- 5^C, 48 hours- -20^C, 24 hours, -20^C, 48 hours. The acquired data were processed with variety imprints to find out the influence of treatment on the tested parameters. When there was a real influence then to know the difference between such treatments DMRT test (Duncan Multiple Range Test) was performed.
Results: The results of the study showed that low-temperature storage had an effect on the resistant starch content of the 3 rice varieties. Low-temperature storage increases rice resistant starch. Each type of rice has different low-temperature storage in increasing resistant starch. The resistant starch content of sweet Love rice increased from 2.87% to 5.91% at 5^C, 48 hours, Emerging rice increased from 3.07% to 7.67%, Milk Growing rice increased from 2.27 to 8.17%.
Conclusion: Storage of rice at low temperature will increase the resistant starch of rice with low amylose content the highest compared to rice with high amylose content.
Keywords: rice, resistant starch, low temprature
Topic: Nutrition Science and Functional Food Development
