PEMBUATAN TEPUNG BERAS WARNA MENGGUNAKAN PEWARNA ALAMI DARI KAYU SECANG (Caesalpinia sappan L.)

Abstract

This research aimed to make color rice flour by adding natural brazilin
pigment from secang wood. The physical, chemical and functional
characteristics of the color rice flour were studied. Color rice flour was made
by soaking rice in hot secang wood extract in 30, 45, and 60 minutes. After
the soaking process, the rice was dried and ground to flour. The results
showed that the bulk and tapped density of color rice flour were not
significantly different. The color rice flour made with soaking rice for 60
minutes had the highest water and oil absorption value, i.e. 341.5% and
306.4%, respectively. By proximate analysis, the color rice flour has water,
protein, fat, carbohydrates, and amylose content which were not significantly
different.

Keywords: color rice flour, Caesalpinia sappan, brazilin pigment