Open AccessUtilization of black rice (Oryza sativa L. indica) extract in making sarabba as functional drink
Author(s) -
Meta Mahendradatta,
Ulfa Mutmainnah Alri,
Mariyati Bilang,
Abu Bakar Tawali
Publication year - 2021
Publication title -
canrea journal
Language(s) - English
Resource type - Journals
ISSN - 2621-9468
DOI - 10.20956/canrea.v4i2.511
Subject(s) - black rice , food science , ingredient , taste , instant , anthocyanin , sugar , thiamine , proximate , chemistry , flavor , mathematics , raw material , biochemistry , organic chemistry
Indonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of these study were to find out the best treatment for the use of black rice extract in producing of Sarabba and the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. Black rice is one type of local varieties that contains anthocyanins, a group of flavonoids, which is beneficial to health. This research used black rice as basic ingredient in making instant “Sarabba”. Sarabbais one traditional drink from South Sulawesi which is made from brown sugar, ginger and coconut milk. The aim of this research was to determine the best treatment of the utilization of black rice extract in making “sarraba” instant. Sarabbawas prepared with ratio of black rice and water, 50%: 50%; 30%: 70%; 70%: 30 %. The best treatment was then subjected to drying process at different times, 1 hour, 1.5 hours, 2 hours to determine the effect of drying time on proximate, anthocyanin, thiamine and solubility content. The sensory value and solubility results obtained were treated with quantitative descriptive with three replications. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice:30% water. The result showed that best content of water, carbohydrate and solubility level were obtained at two hours drying which were 1.67%, 0.11% and 20 seconds, respectively. The best content of ash, anthocyanin, thiamin and fat content were obtained during one hour drying which were 2.3%, 11.83%, 0.056% and 0.03, respectively. The highest protein content was obtained from of 1.5 hours drying treatment (4.78%). Recommended Sarabbainstant processing was ratio of black rice 70% : water 30% and one hour drying.