Determination of Kembang Goyang Snack Formulation Substituted with Organic Red Rice Flour Based on Dietary Fiber Content and Texture
Penentuan Formulasi Kue Kembang Goyang Hasil Substitusi Tepung Beras Merah Organik Berdasarkan Kadar Serat Pangan dan Tekstur
Downloads
Background: The kembang goyang snack has relatively good nutritional content but is considered to have less fiber. This has prompted efforts to substitute white rice flour, the main ingredient of kembang goyang snack, with red rice flour, which has higher fiber content.
Objectives: The research objective was to determine the best formulation of the kembang goyang snack based on dietary fiber content and texture.
Methods: The study was divided into two stages, the production of red rice flour (organic and non-organic) and the making of kembang goyang snack using various ratios of organic or non-organic red rice flour and white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The analysis parameters included yield, moisture content, dietary fiber content, resistant starch content, and texture. The study was designed using a Completely Randomized Design, and data were analyzed using ANOVA.
Results: The study results showed that organic red rice had a lower yield, but higher dietary fiber and resistant starch content compared to non-organic red rice. In contrast, the moisture content was relatively similar between the two types of red rice. Kembang goyang snacks made with the addition of organic or non-organic red rice flour had higher dietary fiber content compared to the control. However, increasing the amount of organic or non-organic red rice flour in various ratios resulted in similar toughness to the commercial product.
Conclusions: The best formulation of the kembang goyang snack was obtained at a 40:60 ratio of organic red rice flour and white rice flour. This best kembang goyang snack formula can be classified as a fiber-rich product because it has 6.30% dietary fiber content and 6.30% resistant starch content. Also, it has a similar texture to commercial products.
Arief, R. W., & Pujiharti, Y., Diversifikasi olahan tepung beras menjadi kue kembang goyang aneka varian rasa. Prosiding Seminar Nasional Hasil Penelitian Agribisnis 6, 315–320 (2020).
Suri, S. & Tewari, G. Qualitative characteristics of red rice and white rice procured from local market of Uttarakhand: A comparative study. Journal of Rice Research 10, 49–53 (2017).
Anugrahati, N. A. & Naomi, J. Karakteristik Fisik Kue Kembang goyang dengan Substitusi Jewawut (Setaria italica L. P. Beauv.) dan Variasi Konsentrasi Santan. AGRITEKNO: Jurnal Teknologi Pertanian 10, 45–55 (2021).
Maureen, B., Surjoseputro, S., & Epriliati, I. Pengaruh proporsi tapioka dan tepung beras merah terhadap sifat fisikokimia dan organoleptik kerupuk beras merah. Jurnal Teknologi Pangan dan Gizi 15, 43–52 (2016).
Budihartini, N. K. S., Permana, I. D. G. M., & Ina, P. T. Pengaruh perbandingan terigu dan bekatul beras merah terhadap karakteristik mie kering. Jurnal Ilmu dan Teknologi Pangan 7, 156–164 (2018).
BPS. (Penerbit Badan Pusat Statistik, 2022).
Kementerian Pertanian Republik Indonesia. (Penerbit Departemen Pertanian Republik Indonesia, 2018).
Eviyati, R. Pertanian organik dalam berbagai perspektif. Agrijati Jurnal Ilmiah Ilmu-Ilmu Pertanian 4, 18–21 (2016).
Sumartini, Hasnelly, & Sarah. 2018. Kajian peningkatan kualitas beras merah (Oryza nivara) instan dengan cara fisik. Pasundan Food Technology Journal 5, 84–90 (2016).
Joshi, Hem. C., Prakash, O., Nautiyal, M. K., Mahapatra, B. S. & Guru, S. K. A Comparison between the Grain Quality Parameters of Rice Grown under Organic and Inorganic Production System. Universal Journal of Plant Science 7, 19–27 (2019).
Ton-ogan, M. & Bañoc, D. M. Nutrient analysis and sensory qualities of black, red, and white rice (Oryza sativa L.) cultivars grown under different nutrient management in strongly alkaline soil. SVU-International Journal of Agricultural Sciences 4, 1–11 (2022).
Hernawan, E. & Meylani, V. Analisis karakteristik fisikokimia beras putih, beras merah, dan beras hitam (Oryza sativa L., Oryza nivara dan Oryza sativa L. indica). Jurnal Kesehatan Bakti Tunas Husada 15, 79–91 (2016).
Data Komposisi Pangan Indonesia. (Penerbit Kementerian Kesehatan Republik Indonesia, 2018).
Rantika, N. & Rusdiana, T. Artikel tinjauan: penggunaan dan pengembangan dietary fiber. Farmaka 16, 152–165 (2018).
Li, Y. O. & Komarek, A. R. Dietary fibre basics: Health, nutrition, analysis, and applications. Food Quality and Safety 1, 47–59 (2017).
Merenkova, S. P., Zinina, O. V., Stuart, M., Okuskhanova, E. K. & Androsova, N. V. Effects of dietary fiber on human health: A review. Human Sport Medicine 20, 106–113 (2020).
Uji kandungan gizi tepung bekatul dan kue kembang goyang. (Penerbit Balai Penelitian dan Konsultasi Industri Surabaya, 2016).
Karfinto, K. & Anugrahati, N. A. Karakteristik Fisik, Kimia, dan Sensori Kue Semprong yang Disubstitusi dengan Tepung Beras Merah Pecah Kulit dan Sosoh. Jurnal Teknologi Hasil Pertanian 15, 34–45 (2022).
Anugrahati, N. A. & Aurielle, P. Pengaruh jenis dan rasio substitusi beras hitam terhadap karakteristik fisikokimia rempeyek. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, 174–184 (2021).
Hidayah, N. L. & Anna, C. Pengaruh subtitusi tepung tempe dan penambahan margarin terhadap mutu organoleptik kue kembang goyang. E-jurnal Tata Boga 8, 23–31 (2019).
Indrianti, N., Surahman D. N., & Mayasati, N. K. I. Perbandingan penggunaan tepung ubi kayu dari umur panen yang berbeda dan penambahan tepung jagung dalam pembuatan mi kering. Jurnal Pangan 24, 63–74 (2015).
Mukminah, N. & Fathurohman, F. Kadar lemak dan sensori sosis ayam dengan penambahan kulit buah naga merah. Teknologi Pengolahan Pertanian 1, 39–44 (2019).
Saragih, B., Naibaho, N. M. & Saragih, B. Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Res 3, 537–545 (2019).
Kumar, A., Panda, P. A., Lal, M. K., Ngangkham, U., Sahu, C., Soren, K. R., Subudhi, H. N., Samantaray, S., & Sharma, S. G. Addition of pulses, cooking oils, and vegetables enhances resistant starch and lowers the glycemic index of rice (Oryza sativa L.). Starch 72, 1900081. (2020).
Paula, A. M. & Conti-Silva, A. C. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. J. Food Eng. 121, 9–14 (2014).
Rostianti, T., Hakiki, D. N., Ariska, A., & Sumantri. Karakterisasi sifat fisikokimia tepung talas beneng sebagai biodiversitas pangan lokal Kabupaten Pandeglang. Agriculture Technology Journal 1, 1–7 (2018).
Widatmoko, B. & Estiasih, T. Karakteristik fisikokimia dan rganoleptic mie kering berbasis tepung ubi jalar ungu pada berbagai tingkat penambahan gluten. Jurnal Pangan dan Agroindustri 3, 1386–1392 (2015).
BSN. SNI tepung beras. (Penerbit Badan Standarisasi Nasional, 2019).
Suyani, I.S., & Wahyono, D., Korelasi pertumbuhan dan hasil tanaman padi (Oryza sativa L.) dengan teknik penanaman dan dosis pupuk organik. AGROTECHBIZ 4, 9–16 (2017).
Kaur, M., Kaur, N., Kaur, M., & Sandhu, K. S. Some properties of rice grains, flour and starches: a comparison of organic and conventional modes of farming. Food Sci. Technol. 61, 152–157 (2015).
Rozali, Z. F., Purwani, E. Y., Iskandriati, D., Palupi, N. S., & Suhartono, M. T. Potensi pati resisten beras sebagai bahan pangan fungsional. Jurnal Pangan 27, 215–224 (2018).
Yi, D., Maike, W., Yi, S., Xiaoli, S., Dianxing, W., & Wenjian, S. Review: Physiochemical properties of resistant starch and its enhancement approaches in rice. Rice Science 28, 31–42 (2021).
Haldipur, A. C. & Srividya, N. In vitro glycemic response of indigenous pigmented rice cultivars from South India and influence of different carbohydrate components. Current Research in Nutrition and Food Science 8, 815–828 (2020).
Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 11 Tahun 2016 tentang Pengawasan Klaim Pada Label dan Iklan Pangan Olahan. (Penerbit Badan Pengawas Obat dan Makanan Republik Indonesia, 2016).
Li, P., Wu, G., Yang, D., Zhang, H., Qi, X., Jin, Q. Z., & Wang, X. Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant. J. Texture Stud. 51, 521–531 (2020).
Tunick, M. H., Onwulata, C. I., Thomas, A. E., Phillips, J. G., Mukhopadhyay, S., Sheen, S., Liu, C. K., Latona, N., Pimentel, M. R., & Cooke, P. H. Critical evaluation of crispy and cruncy textures: a review. Int. J. Food Prop. 19, 949–963 (2013).
Astuti, S., Suharyono, & Anayuka, S. T. A. Sifat fisik dan sensori flakes pati garut dan kacang merah dengan penambahan tiwul singkong. Jurnal Penelitian Pertanian Terapan 19, 225–235 (2019).
Widyastuti, E., Claudia, R., Estiasih, T., & Ningtyas D. W. Karakteristik biskuit berbasis tepung ubi jalar oranye (Ipomoea batatas L.), tepung jagung (Zea mays) fermentasi, dan konsentrasi kuning telur. Jurnal Teknologi Pertanian 16, 9–20 (2015).
Agustia, F. C., Subardjo, Y. P., Ramadhan, G. R., & Betaditya, D. Formulasi flakes mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang sebagai alternatif sarapan tinggi protein dan serat. Jurnal Aplikasi Teknologi Pangan 8, 130–136 (2019).
Eroglu, E. I. & Buyuktuncer, Z. The effect of various cooking methods on resistant starch content of foods. Nutrition & Food Science 47, 522–533 (2017).
Premachandran, P. & Arasaratnam, V. A study on changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methods. Tropical Agricultural Research and Extension 25, 46–58 (2022).
Anugrahati, N. A., Pranoto, Y., Marsono, Y. & Marseno, D. W. Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content. International Food Research Journal 24, 108–113 (2017).
Ariningsih, S., Hasrini, R.F. & Khoiriyah, A. Analisis produk santan untuk pengembangan standar nasional produk santan Indonesia dalam Prosiding PPIS 231–238 (2000).
Faridah, D. N., Andriani, I., Talitha, Z. A. & Budi, F. S. Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta). Food Res 5, 228–234 (2021).
Copyright (c) 2023 Amerta Nutrition
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
AMERTA NUTR by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.
