Materials Methods Materials and Methods

Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 126

2. Materials and Methods

2.1. Materials

The materials used in the experiments were batik rice Ciherang variety. The chemical agents used in proximate analysis were in analytical grade. The equipments were analytical balance Ohaus, texture analyzer LFRA 1500, Brookfield, USA, chromameter Minolta, HPLC, oven Memmert, spectrophotometer Jenway 6305, muffle furnace 1400 Barnstead Thermolyne.

2.2. Methods

The research included two phases, namely: 1 sampling of batik rice, 2 analysis of physical, chemical, sensory and functional characteristics of batik rice. All analysis on batik rice would be also carried out in milled ordinary rice. It was intended to compare the changes that occur in batik rice with ordinary rice. The physical properties of the samples were analyzed for the grain dimension and color intensity. Chemical properties were analyzed for the levels of protein, thiamin, essential amino acids, and antioxidant activity. Analysis of crude protein and antioxidant activity [9] were conducted in the laboratory of Chemistry of Agricultural Product, Faculty of Agriculture, Sriwijaya University. Amino acid analysis was carried out by using High Performance Liquid Chromatography HPLC at the Integrated Laboratory of Bogor Agriculture Institution in Bogor, and thiamin analysis by using HPLC at the laboratory of Saraswanti Indo Genetech, Bogor. The grain dimension was measured by using calipers. The texture analysis was carried out on cooked rice which was cooked in a rice cooker at the ratio between rice and water of 1:3. The specification of texture analyzer‘s probe was TA 39 with 2mm of diameter, 20mm of length, flat end made of stainless steel . The colour intensity was measured by chromameter for the attributes of L lightness, C chroma, h hue, a redness, b yellowness. The sensory evaluation of paired comparison test was selected for cooked milled batik rice. Cooked milled ordinary rice was used as standard in the paired comparison test.

3. Results and Discussion