THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

Ali Iqbal Tawakal, Annis Catur Adi, Dominikus Raditya Atmaka

= http://dx.doi.org/10.20473/mgi.v16i3.200-206

Abstract views = 781 times | downloads = 542 times

Abstract


Rice bran and red beans are one of food items that contain high dietary fiber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough fiber to support their metabolism. This study aims to analyze the effect of rice bran and red bean substitution of getuk toward its acceptance and dietary fiber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability differences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were significant differences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no significant difference in dietary fiber content between each formula, F1 contains 9.250 grams of dietary fiber (30.8% RDA), F2 contains 9.242 grams of dietary fiber (30.8% RDA), and F3 contains 9.235 grams of dietary fiber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its fiber content and also having good acceptability.

Keywords


acceptance, dietary fiber, elderly, red beans, rice bran

Full Text:

PDF

References


BPS - Statistics Indonesia. (2018). Indonesian Elderly Population Statistics 2018 . Indonesia Central Statistics Agency. https:// www.bps.go.id/publication/2019/12/20/ab17e75dbe630e05110ae53b/statistik- penduduk-lanjut-usia-2019.html

BSN. (1996). SNI 01-4299-1996: Getuk. http://bsn.go.id/produk/detail/4664-sni01-4299-1996

Bazzano, L. A., Green, T., Harrison, T. N., & Reynolds, K. (2013). Dietary approaches to prevent hypertension. Current Hypertension Reports, 15(6), 694–702. https://doi.org/10.1007/ s11906-013-0390-z

David, I., Orboi, M. D., Simandi, M. D., Chirilă, C. A., Megyesi, C. I., Rădulescu, L., Drăghia, L. P., Lukinich-Gruia, A. T., Muntean, C., Hădărugă, D. I., & Hădărugă, N. G. (2019). Fatty acid profile of Romanian’s common bean (Phaseolus vulgaris L.) lipid fractions and their complexation ability by β-cyclodextrin. PLoS ONE, 14(11), 1–25. https://doi.org/10.1371/ journal.pone.0225474

East Java Provincial Health Office. (2019). East Java Health Profile 2018. East Java Provincial Health Office. https://dinkes.jatimprov.go.id/userfile/ dokumen/BUKU PROFIL KESEHATAN JATIM 2018.pdf

Fauziyah. (2011). Analysis of the potential and nutritional use of rice bran in making cookies [IPB (Bogor Agricultural University)]. https://repository.ipb.ac.id/jspui/ bitstream/123456789/47303/5/BAB II Tinjauan Pustaka_ I11afa.pdf

Indonesia Ministry of Health (2019). Minister of Health Regulation Number 28 of 2019 Concerning Nutritional Adequacy Rate for Indonesian People. http://hukor.kemkes.go.id/uploads/produk_hukum/PMK_No 28_ Th_2019_ttg_Angka_Kecukupan_Gizi_Yang_Dianjurkan_Untuk_Masyarakat_Indonesia. pdf

Indonesia Ministry of Health. (2013). Basic Health Research 2013 . https://doi. org/10.1517/13543784.7.5.803

Indonesia Ministry of Health. (2014). Hypertension. In InfoDATIN (Issue Hypertension). infoDATIN. https://doi.org/10.1177/109019817400200403

Indonesia Ministry of Health. (2016). The Situation of Elderly People in Indonesia. infoDATIN. https://www.kemkes.go.id/resources/download/

pusdatin/infodatin/infodatin lansia 2016.pdf

Indonesia Ministry of Health. (2017). Indonesian Food Composition Table. panganku.org

Indonesia Ministry of Health. (2018). Basic Health Research 2018. http://labdata.litbang.kemkes.go.id/images/download/laporan/RKD/2018/ Laporan_Nasional_RKD2018_FINAL.pdf

Indonesia Ministry of Health. (2019). Hypertension, the most common disease in Indonesian society. https://www.depkes.go.id/article/ view/19051700002/hipertensi-penyakit-paling- banyak-diidap-masyarakat.html

Lilly. (2015). Beautiful Delivery Creations from Cassava Getuk. Gramedia.

Meilgaard, M. C. (1999). Sensory Evaluation Techniques Fourth Edition (4th ed.). CRC Press.

Misnani. (2011). Baked Getuk Talas with Sesame Substitution as a Traditional Snack. Thesis. Sebelas Maret University.

Naini, A. E., Keyvandarian, N., Mortazavi, M., Taheri, S., & Hosseini, S. M. (2015). Effect of Omega-3 fatty acids on blood pressure and serum lipids in continuous ambulatory peritoneal dialysis patients. Journal of Research in Pharmacy Practice, 4(3), 135–141. https:// doi.org/10.4103/2279-042X.162356

Oktavianawati. (2017). Original Indonesian Traditional Snacks. Badan Pengembangan dan Pembinaan Bahasa. http://badanbahasa. kemdikbud.go.id/lamanbahasa/sites/default/ files/22. Isi dan Sampul Jajanan Tradisional Asli Indonesia.pdf

Ramdhani, M. (2015). Knowledge and Risk Factors for Osteoporosis among Pre-elderly. Althea Medical Journal, 2(4), 608–614.

Saji, N., Francis, N., Schwarz, L. J., Blanchard, C. L., & Santhakumar, A. B. (2019). Rice bran derived bioactive compounds modulate risk factors of cardiovascular disease and type 2 diabetes mellitus: An updated review. Nutrients, 11(11). https://doi.org/10.3390/nu11112736

Sun, B., Shi, X., Wang, T., & Zhang, D. (2018). Exploration of the association between dietary fiber intake and hypertension among U.S. adults using 2017 American college of cardiology/ American heart association blood pressure guidelines: Nhanes 2007–2014. Nutrients, 10(8),

–11. https://doi.org/10.3390/nu10081091 Tobing, H. A. L. (2010). Modern Indonesia chef : everything about eating. Jakarta Dian Rakyat. USDA. (2019). Food Data Central: Nutrients of Rice bran. https://fdc.nal.usda.gov/fdc-app.html#/food-details/396831/nutrients

Verawati. (2015). The Effect of Red Beans Flour Substitution on Pie Skin Quality. Universitas Negeri Padang.


Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Media Gizi Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

             

    

 

 In Collaboration

View MGI Stats