Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas
Abstract: Obesity is an
excessive build up of fat in the body thus causing weight far above normal and
it can improve the risk of degenerative dissease. Increasing food consumption
of high protein, fiber and antioxidants could
solve obesity problem. Soyabean milk waste product (okara) has high
protein content but low economic value. Black rice flour has high antosianin,
antioxidan and fiber. Functional food with main composition okara and black
rice flour could be an alternative as
a functional food for this matter.
Objective : To investigate right formulation of snack bar based on
nutritional content and sensory
caracteristic for obese adolescent.
Methods : This type of research is an experimental study using Complete
Randomized Design with three treatments (Formula I, II, and III) and performed
two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance
(ANOVA) while sensory characteristic were tested by calculating hedonic quality
test score.
Result : Statistical analysis of nutritional content showed there were
significantly different between group (p<0.05), but for antioxidants and
phenolics levels and analysis of the sensory quality test were not
significantly different (p>0.05). Formula I was most preferred and favored
by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6%
protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude
fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05
mg/100 GAE phenolic.
Conclusion : Formula I was the most preferred snack bar by panelist. This
formula recommended for obese adolescent.
Keywords: black rice flour;
okara flour; snack bar; functional food
Penulis: Ni Wayan Lisa Adiari,
Ida Bagus Agung Yogeswara, I Made Wisnu Adhi Putra
Kode Jurnal: jpkesmasdd170497
