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

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.

scholarly journals PEMBUATAN BUBUR INSTAN BERAS MERAH DENGAN PENAMBAHAN TEPUNG KACANG MERAH UNTUK MENINGKATKAN NILAI GIZI MP ASI

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Fitri Fitri ◽  
La Karimuna ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Red Rice ◽  
Oryza Nivara ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Red Bean ◽  
Breast Milk Substitute ◽  
Range Test

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi

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

2021 ◽  
Vol 316 ◽  
pp. 03016
Author(s):  
Nurdeana Cahyaningrum ◽  
Muhammad Fajri ◽  
Siti Dewi Indrasari ◽  
Heni Purwaningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
The Elderly ◽  
Consumer Acceptance ◽  
Drying Methods ◽  
Black Rice ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Simple Processing ◽  
Brown Rice Flour

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.

scholarly journals PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS MERAH TERHADAP KARAKTERISTIK FETUCINI BASAH

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.

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

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
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

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

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

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

scholarly journals Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation

2017 ◽  
Vol 94 (3) ◽  
pp. 519-523 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Kharidah Muhammad
Keyword(s):  
Solid State ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Yeast Fermentation ◽  
Brown Rice Flour

CCQM-K108.2014: determination of arsenic species and total arsenic in brown rice flour

Metrologia ◽  
2017 ◽  
Vol 54 (1A) ◽  
pp. 08021-08021 ◽  
Author(s):  
K Inagaki ◽  
T Narukawa ◽  
A Hioki ◽  
S Miyashita ◽  
S E Long ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Arsenic Species ◽  
Total Arsenic ◽  
Brown Rice Flour
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