Studi Pembuatan Kue Bagiak Substitusi Tepung Beras Hitam Sebagai Makanan Fungsional Tinggi Antioksidan

Ramandha, Ghany (2019) Studi Pembuatan Kue Bagiak Substitusi Tepung Beras Hitam Sebagai Makanan Fungsional Tinggi Antioksidan. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Non-communicable diseases are health problems that are suffered a lot in the world and in Indonesia. As many as 17 million people died from non-communicable diseases and immediate prevention is needed. The purpose of this study was to analyze the quality properties of bagiak cakes for black rice flour substitutes as functional foods high in antioxidants. The design used was a Completely Randomized Design (CRD) with 6 treatment formulations namely P1 (70%: 30%), P2 (65%: 35%), P3 (60%: 40%), P4 (55%: 45%) , P5 (50%: 50%), P6 (45%: 55%). The results showed that the more addition of black rice flour, the higher the anthocyanin content starting from the lowest in P1 treatment that is 0,11 mg / 100 g to the highest in P6 treatment that is 15,15 mg / 100 g. While the lowest texture (hardness) value was in the P1 treatment of 27,52 N and the highest was in the P2 treatment of 50,02 N. The best treatment was obtained in P6 treatment with the characteristic color tending to gray, margarine aroma tending to be strong, the taste tending to be sweet, texture tends to be slightly crisp, anthocyanin content of 15,15 mg / 100 g, moisture content of 4,19%, ash content of 1,25%, energy of 435 kcal, protein 13,8%, fat 11,31%, carbohydrate 69,13%, and IC50 antioxidant activity of 18 ppm. The serving size of bagiak cake for as much as 50 grams ( ± 5 grains) with nutritional value of energy 217,5 kcal, protein 6,93 g, fat 5,66 g, and carbohydrates 34,57 g. From this study it can be concluded that the bagiak cake for the substitution of black rice flour has the potential as a food high in antioxidants.

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