The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

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PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22808 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Ayuh Firlana ◽

La Karimuna ◽

Muhammad Syukri Sadimantara

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Momordica Charantia ◽

Bitter Gourd ◽

Nutritional Values ◽

Oryza Nivara ◽

Randomized Design ◽

National Quality ◽

Brown Rice Flour ◽

Range Test

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.

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PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS MERAH TERHADAP KARAKTERISTIK FETUCINI BASAH

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i03.p10 ◽

2020 ◽

Vol 9 (3) ◽

pp. 341

Author(s):

Ibrahim Kholilullah ◽

Putu Timur Ina ◽

Ni Wayan Wisaniyasa

Keyword(s):

Antioxidant Activity ◽

Brown Rice ◽

Rice Flour ◽

Ash Content ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Randomized Design ◽

Total Anthocyanin Content ◽

Brown Rice Flour ◽

Comparative Treatment

This study was conducted to determine the effect of the comparison of semolina and brown rice flour on the characteristics of fresh fettucine and to find out the comparison of semolina and brown rice flour to produce fresh fettucine with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with various types of comparative treatment of semolina and brown rice flour consisting of 6 treatments namely 100% : 0%, 90% : 0%, 80% : 20%, 70% : 30%, 60% : 40%, and 50% : 50%. All treatments were repeated three times so that they were obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan test. The results showed that the comparison of semolina and brown rice flour had a significant effect on the ash content, total anthocyanin content, antioxidant activity, texture preferences (hedonic test), and color (scoring test). Ratio of 50% semolina and 50% brown rice flour had the best characteristics that were water content of 67.23%, ash content of 0.36%, total anthocyanin content of 1.05 mg/100g, antioxidant activity of 80.08%, purplish brown color and rather liked, rather chewy and ordinary texture, overall acceptance rather liked.

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The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp.

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i5.2703 ◽

2021 ◽

pp. 395

Author(s):

Patchareeporn Choobthaisong ◽

Orawan Oupathumpanont

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Consumer Acceptance ◽

Design Experiment ◽

Vitamin B ◽

Modified Starch ◽

Gluten Free ◽

Nutritional Profile ◽

Brown Rice Flour ◽

Nutrition Value

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20%Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10%Cladophora spp. The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value.

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Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

SSRN Electronic Journal ◽

10.2139/ssrn.3489672 ◽

2019 ◽

Author(s):

Fungki Sri Rejeki ◽

Diana Puspitasari ◽

Endang Retnowati Wedowati ◽

Tri Rahayuningsih

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Brown Rice Flour

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Physicochemical and functional properties of yeast fermented brown rice flour

Journal of Food Science and Technology ◽

10.1007/s13197-014-1661-7 ◽

2014 ◽

Vol 52 (9) ◽

pp. 5534-5545 ◽

Cited By ~ 23

Author(s):

Muna Ilowefah ◽

Jamilah Bakar ◽

Hasanah M. Ghazali ◽

Ahmed Mediani ◽

Kharidah Muhammad

Keyword(s):

Functional Properties ◽

Brown Rice ◽

Rice Flour ◽

Brown Rice Flour ◽

Physicochemical And Functional Properties

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Method Development of Near-Infrared Spectroscopy Approaches for Nondestructive and Rapid Estimation of Total Protein in Brown Rice Flour

Methods in Molecular Biology - Rice Grain Quality ◽

10.1007/978-1-4939-8914-0_7 ◽

2018 ◽

pp. 109-135 ◽

Cited By ~ 2

Author(s):

Rosario Jimenez ◽

Lilia Molina ◽

Iman Zarei ◽

Jennine Rose Lapis ◽

Ruben Chavez ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Total Protein ◽

Method Development ◽

Near Infrared ◽

Brown Rice ◽

Rice Flour ◽

Rapid Estimation ◽

Brown Rice Flour

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FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI

Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) ◽

10.36441/jtepakes.v1i1.164 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1-7

Author(s):

Intan Nurul Azni

Keyword(s):

Escherichia Coli ◽

Olive Oil ◽

Complementary Feeding ◽

Brown Rice ◽

Skim Milk ◽

Rice Flour ◽

Soy Flour ◽

Red Rice ◽

Brown Rice Flour ◽

Banana Flour

Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pembuatan formula BMC, pengujian proksimat BMC, analisis organoleptik dengan uji hedonik, dan uji mikrobiologi dari formula terpilih. Bahan-bahan BMC terdiri dari tepung kedelai, tepung beras merah, tepung pisang kepok, susu skim, gula bubuk, serta minyak zaitun. Penelitian ini terdiri dari 3 formula dengan kadar tepung kedelai, tepung beras merah, dan tepung pisang kepok yang berbeda. Perbandingan tepung kedelai:tepung beras merah: tepung pisang kepok: susu skim: tepung gula: minyak zaitun pada Formula 1 (F1) adalah 30:15:15:30:5:5; F2 adalah 25:20:15:30:5:5; dan F3 adalah 25:15:20:30:5:5. Berdasarkan uji proksimat, ketiga formula telah memenuhi standar SNI MP-ASI 01-7111.1-2005 untuk kadar air. Sedangkan untuk kadar abu dan karbohidrat lebih tinggi dibanding SNI tersebut. Untuk kadar protein, F3 sudah sesuai SNI, namun F1 dan F2 di atas SNI. Untuk kadar lemak F1 dan F2 sudah sesuai dengan SNI, namun F3 di atas SNI. Berdasarkan hasil organoleptik, F3 memiliki skor yang tertinggi untuk semua parameter. Berdasarkan uji mikrobiologis, F3 sesuai standar SNI MP-ASI 01-7111.1-2005 untuk parameter MPN coliform, Escherichia coli, Salmonella sp, dan Staphylococcus aureus. ABSTRACT: Giving complementary feeding is important for infant's growth by considering both source and quantity. Developing complementary feeding products was carried out by formulating supplementary foods that are in accordance with children's nutritional standards in the form of composite foods. This study aims to obtain some formulas from the mixture of soybean flour, red rice flour, and kepok banana flour which have sufficient caloric and protein content to meet nutritional needs of children over 6 months. This study consisted of 4 steps composite foods formulation, proximate analysis, organoleptic analysis with hedonic tests, and microbiological tests for selected formulas. The ingredients of complimentary foods were soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: powdered sugar: olive oil for Formula 1 (F1) was 30: 15: 15: 30: 5: 5; F2 was 25: 20: 15: 30: 5: 5; as well as F3 was 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas met the SNI MP-ASI 01-7111.1-2005 standard for moisture content. While for ash and carbohydrate contents had a higher value than the SNI. The protein content of F3 was in accordance with SNI, but F1 and F2 were above SNI. Fat content for F1 and F2 were in accordance with SNI, but F3 was above SNI. Based on organoleptic results, F3 had the highest score for all parameters. Based on microbiological tests, F3 met with SNI MP-ASI standard 01-7111.1-2005 for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus sp parameters. Keywords: Complementary feeding, composite foods, kepok banana, red rice, soy bean

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