{
    "success": true,
    "data": {
        "id": 1671344,
        "msgid": "brin-develops-sourdough-dough-based-on-local-gunungkidul-rice-1775901046",
        "date": "2026-04-11 15:45:56",
        "title": "BRIN develops sourdough dough based on local Gunungkidul rice",
        "author": "",
        "source": "ANTARA_ID",
        "tags": "",
        "topic": "Agriculture",
        "summary": "Researchers at Indonesia's National Research and Innovation Agency (BRIN) have innovated a sourdough bread using the unique red rice variety 'Segreng Handayani' from Gunungkidul, which thrives in challenging dry lands and is rich in starch, fibre, and bioactive compounds like phenolics and gamma-oryzanol. The natural fermentation process enhances the bioavailability of these nutrients, improves digestibility, and stabilises blood sugar levels, while creating distinctive aromas and textures. This development highlights the potential of local rice for healthier, sustainable food solutions, preserving traditions and addressing production challenges for broader scalability.",
        "content": "<p>Jakarta (ANTARA) - Engineers from the Centre for Food Technology and\nProcessing Research (PRTPP), National Research and Innovation Agency\n(BRIN), Dyah Ayu Puspitasari, have developed an innovative food product:\nsourdough bread based on the local Gunungkidul rice \u2018Segreng\nHandayani.\u2019<\/p>\n<p>In a statement from Jakarta on Saturday, Dyah revealed the potential\nof Segreng Handayani red rice from Gunungkidul as a base for sourdough.\nAccording to her, this rice has unique characteristics because it grows\nin dry and challenging land, making it rich in starch, fibre, and\nbioactive compounds such as phenolics, flavonoids, and\ngamma-oryzanol.<\/p>\n<p>\u201cThrough the fermentation process, these compounds become more easily\nabsorbed by the body or their bioavailability increases. This\nfermentation process will produce aroma compounds like 4-vinyl guaiacol,\nwhich gives a distinctive character to the final product,\u201d she said.<\/p>\n<p>Dyah stated that sourdough based on red rice not only offers a\ndifferent taste but also better functional value, such as being easier\nto digest and helping to maintain blood sugar stability.<\/p>\n<p>In addition, Dyah explained that sourdough is not just bread but a\nnatural fermentation system involving complex interactions between yeast\nand lactic acid bacteria (LAB).<\/p>\n<p>\u201cThis fermentation process produces gas and acid that play a role in\nforming texture, taste, and naturally increasing the shelf life of the\nproduct,\u201d she said.<\/p>\n<p>Dyah revealed that sourdough is not just ordinary bread but a\nmicroorganism ecosystem. Unlike commercial bread that uses instant yeast\nand a fast process, sourdough relies on slow fermentation. This process\nallows changes in starch and protein, resulting in a more complex\nflavour, distinctive aroma, and richer texture.<\/p>\n<p>Dyah also noted that natural fermentation is greatly influenced by\nenvironmental factors such as temperature, time, and local microflora,\nso product consistency becomes a challenge in large-scale production.\nNevertheless, the opportunities for its development remain wide\nopen.<\/p>\n<p>\u201cOur local food has extraordinary richness in taste, texture, and\nnutritional value. Through a natural fermentation approach, we not only\npreserve traditions but also present healthier and more sustainable food\nsolutions,\u201d said Dyah Ayu Puspitasari.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/brin-develops-sourdough-dough-based-on-local-gunungkidul-rice-1775901046",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}