Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Assessing the Effects of Diverse Germination Methods on Red Rice Quality: A Physicochemical and Sensory Approach

Andi Nur Faidah Rahman^1*, Mulyati Tahir¹, Jalaluddin Haddada², Rasyidah Bakri³, Amiruddin Hambali⁴and Asmaul Husnah¹

¹Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia.

²Department of Mechanical Engineering, Hasanuddin University, Gowa, Indonesia.

³Department of Agribusiness, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia.

⁴Department of Agricultural Technology Education, Faculty of Engineering, Makassar State University, Makassar, Indonesia.

Corresponding Author Email:andinurfaidahrahman@unhas.ac.id

Germination process is a crucial determinant of rice quality, which may be reduced due to improper post-harvest treatment. Therefore, this study aimed to determine the effect of red rice (RR) and unhusked dry rice (UDR) germination methods on the physicochemical and organoleptic properties of germinated RR. The approach consisted of two components, namely germination (RR and UDR) and soaking (water (W) and chitosan (C)), while sensory test was used to analyze rice quality. Physical analysis included color intensity, scanning electron microscopy (SEM), milled yield, and rice quality according to the Indonesian National Standard (INS). The chemical analysis included proximate levels, phosphorus, magnesium, gamma-aminobutyric acid (GABA), and antioxidant activity. The results showed that the highest organoleptic color, aroma, and texture were 3.37/5.00 (UDRW), 3.28/5.00 (UDRW), and 3.33/5.00 (UDRC). The physical analysis showed the highest percentage of head rice (87.63%) and milled yield (87.21%) was found in RRW. SEM test results showed that there were cracks on the surface of rice in all treatments, other properties were color intensity (a* 5.37) (RRC). The highest chemical analysis showed moisture content 11.53% (UDRW), ash 1.39% (Ungerminated rice), phosphorus 238.71 mg/100 g (RRC), magnesium 112.28 mg/100 g (RRC), protein 11.38% (Ungerminated rice), GABA 231.96 mg/kg (UDRC), fat 4.07% (UDRW), carbohydrates 78.34% (UDRC), and antioxidant IC₅₀ 636.04 ppm (RRC). The conclusion of this study was variations in germination methods significantly affected the physical and chemical characteristics of germinated RR. There was a significant increase in the levels of GABA, phosphorus, magnesium, milled yield, and rice quality. However, there was a significant decrease in fat, morphological structure, and antioxidant activity. The results showed no significant effect on sensory, carbohydrate, protein, ash, and moisture content.

Chemical; Chitosan; Germination; Physical; Quality; Red rice; Unhusked dry rice (UDR); Water

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