Zukryandry, Zukryandry and Nurdjanah, Siti and Murhadi, Murhadi (2024) Physicochemical Characteristics, Amylography Profile and Infrared Spectroscopy of Stored Product Insects (SPI)-Attacked Rice Powder. Universal Journal of Agricultural Research, 12 (1). pp. 13-23.

Preview

Text Physicochemical Characteristics, Amylography Profile.pdf Download (1MB) | Preview

Abstract

Good post-harvest management is required to minimize rice damage and loss during storage. This loss in the quality and quantity of rice is primarily caused by warehouse pests or insects, categorized as stored-product insects (SPI). The primary causes of SPI’s presence in rice are rice quality, storage method, storage conditions, and the presence of larvae during the storing process. The hot and humid climate is a perfect condition for SPI to breed. Therefore, storage conditions with temperature and humidity that are not optimal will result in SPI infestation, especially as the amount of rice accumulates and the storage length increases. Rice grains were attacked by SPIs break, resulting in a powder-like byproduct (rice powder). There is little information on the physicochemical properties, microstructure, rheology, and functional properties of the SPI-attacked rice powder. Therefore, the purpose of this research was to study the physicochemical properties of SPI-attacked rice powder compared to those of SPI-attacked rice, premium quality storage rice, and premium quality commercial rice. This research used a randomized complete block design with four samples and four replications. The samples were SPI-attacked rice powder, SPI-attacked rice, premium quality storage rice, and premium quality commercial rice. The data went through Bartlett and Tukey’s tests of homogeneity and additivity. Then, the data were analyzed using analysis of variance (ANOVA) and Least Significant Difference (LSD) at 5%. The results showed that SPI-attacked rice powder had physicochemical properties and amylograph profile as follows: bulk density of 0.42 g/mL, water absorption capacity of 3.87 g/g, oil absorption capacity of 3.50 g/g, degree of whiteness of 77.80, starch content of 46.30 %, protein content of 9.77 %, amylose content of 16.20 %, RVA peak viscosity at 575.67 BU, breakdown at 286.67 BU, final viscosity at 637.67 BU, setback at 353.33 BU, and gelatinization temperature at 75.77ᵒC. The major functional groups identified via FTIR were OH, C-H, C-C and C-O

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Siti Nurdjanah
Date Deposited:	13 May 2024 02:10
Last Modified:	13 May 2024 02:10
URI:	http://repository.lppm.unila.ac.id/id/eprint/53467

Actions (login required)

View Item