SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI
Article Sidebar
Accepted
5 March 2020
Published
26 June 2020
Keywords:
-
analog rice, corn flour, plant-based protein, soybean flour
Abstract
Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grobogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soybean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be obtained by adding 20% Grobogan soybean flour or 15% Detam-1 soybean flour. The fat and dietary fiber content of rice analog also increased, while the carbohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However, panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soybean flour addition.
References
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Caesarina I, Estiasih T. 2016. Beras analog dari Garut (Maranta arundinaceae): Kajian Pustaka. J Pangan Agroind 4: 498-504.
Das AK, Anjaneyulu ASR, Gadekar YP, Singh RP, Pragati H. 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci 80: 607-614. DOI: 10.1016/j.meatsci.2008.02. 011.
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Kurniawati M, Budijanto S, Yuliana ND. 2016. Karak-terisasi dan indeks glikemik beras analog ber-bahan dasar jagung. J Gizi Pangan 11: 169-147.
Kwak HS, Jeong Y, Kim M. 2015. Influence of rice varieties on sensory profile and consumer acceptance for frozen-cooked rice. Emir J Food Agric 27: 793-800. DOI: 10.9755/ejfa.2015-04-139.
Lee JH, Cho AR, Hong JY, Park DJ, Lim ST. 2012. Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation. J Cereal Sci 56: 636-643. DOI: 10. 1016/j.jcs.2012.08.011.
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Li JY, Yeh AI, Fan KL. 2007. Gelation characteristics and morphology of corn starch/soy protein con-centrate composites during heating. J Food Eng 78: 1240-1247. DOI: 10.1016/j.jfoodeng.2005. 12.043.
McCleary BV, Sloane N, Draga A, Lazewska I. 2013. Measurement of total dietary fiber using aoac method 2009.01 (AACC international approved method 32-45.01): evaluation and updates. Cereal Chem 90: 396-414. DOI: 10.1094/ CCHEM-10-12-0135-FI.
Messina V. 2014. Nutritional and health benefits of dried beans. Am J Clin Nutr 100: 437S-442S. DOI: 10.3945/ajcn.113.071472.
Mishra A, Mishra HN, Rao PS. 2012. Preparation of rice analogues using extrusion technology. Int J Food Sci Tech 47: 1789-1797. DOI: 10.1111/j.1 365-2621.2012.03035.x.
Noviasari S, Kusnandar F, Budijanto S. 2013. Pe-ngembangan beras analog dengan memanfaat-kan jagung putih. J Teknol Industri Pangan 24: 195-201. DOI: 10.6066/jtip.2013.24.2.194.
Noviasari S, Kusnandar F, Setiyono A, Budijanto S. 2015. Beras analog sebagai pangan fungsional dengan indeks glikemik rendah. J Gizi Pangan 10: 225-232.
Nurrahman. 2015. Evaluasi komposisi zat gizi dan senyawa antioksidan kedelai hitam dan kedelai kuning. J Aplikasi Teknologi Pangan 4: 89-93. DOI: 10.17728/jatp.v4i3.133.
Otegbayo B O, Adebiyi OM, Bolaji OA, Olunlade BA. 2018. Effect of soy enrichment on bread quality. Int Food Res J 25: 1120-1125.
Pietsch VL, Bühler JM, Karbstein HP, Emin MA. 2019. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J Food Eng 251: 11-18. DOI: 10.1016/j.jfoodeng.2019.01.001.
Putseys JA, Derde LJ, Lamberts L, Ostman E, Björck IM, Delcour JA. 2010. Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in-vitro starch degradation. J Agric Food Chem 58: 1939-1945. DOI: 10.1021/jf903523h.
Shevkani K, Singh N. 2014. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. Int J Food Sci Tech 49: 2237-2244. DOI: 10.1111/ijfs.12537.
Serventi L, Sachleben J, Vodovotz Y. 2011. Soy addition improves the texture of microwavable par-baked pocket-type flat doughs. J Therm Anal Calorim 106: 117-121. DOI: 10.1007/s10 973-011-1415-y.
Siegwein AM, Vodovotz Y, Fisher EL. 2011. Con-centration of soy protein isolate affects starch-based confections’ texture, sensory, and sto-rage properties. J Food Sci 76: 422-428. DOI: 10.1111/j.1750-3841.2011.02241.x.
Sitakalin C, Meullenet JFC. 2000. Prediction of cooked rice texture using extrusion and com-pression tests in conjunction with spectral stress strain analysis. Cereal Chem 77: 501-506. DOI: 10.1094/CCHEM.2000.77.4.501.
Traynham TL, Myers DJ, Carriquiry AL, Johnson LA. 2007. Evaluation of water-holding capacity for wheat-soy flour blends. J Am Oil Chem Soc 84: 151-155. DOI: 10.1007/s11746-006-1018-0.
Triandita N, Zakaria FR, Prangdimurti E, Putri NE. 2016. Perbaikan status antioksidan penderita diabetes tipe 2 dengan tahu kedelai hitam kaya serat. J Teknol Industri Pangan 27: 123-130. DOI: 10.6066/jtip.2016.27.2.123.
Wahjuningsih SB, Marsono Y, Praseptiangga D, Haryanto B. 2016. Resistant starch content and glycaemic index of sago (Metroxylon spp.) starch and red bean (Phaseolus vulgaris) based analogue rice. Pakistan J Nutr 15: 667-672. DOI: 10.3923/pjn.2016.667.672.
Wolfe RR. 2012. The role of dietary protein in opti-mizing muscle mass, function and health out-comes in older individuals. British J Nutr 108: S88-S93. DOI: 10.1017/S0007114512002590.
Yu L, Ramaswamy HS, Boye J. 2012. Twin-screw extrusion of corn flour and soy protein isolate (SPI) blends: A response surface analysis. Food Bioproc Technol 5: 485-497. DOI: 10.10 07/s11947-009-0294-8.
Yudanti YR, Waluyo S, Tamrin. 2015. Pembuatan beras analog berbahan dasar tepung pisang (Musa paradisiaca). J Teknik Pertanian Lam-pung 4: 117-126.
Yuwono SS, Zulfiah AA. 2015. Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan CMC dan tepung ampas tahu. J Pangan Agroind 3: 1465-1472.
[AOAC] Association of Official Analytical Chemistry. 2005. Official Method of Analysis. AOAC Inc, Washington DC (US).
[Balitkabi] Balai Penelitian Tanaman Aneka Kacang dan Umbi. 2016. Deskripsi Varietas Unggul Aneka Kacang dan Umbi. KD-66-KD-68. Badan Penelitian dan Pengembangan Pertanian, Malang.
[BPOM] Badan Pengawas Obat dan Makanan. 2016. Peraturan Kepala Badan Pengawas Obat dan Makanan Tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Jakarta.
Budijanto S, Yuliyanti. 2012. Studi persiapan tepung sorgum (Sorghum bicolor L. Moench) dan apli-kasinya pada pembuatan beras analog. J Teknol Pertanian 13: 177-186.
Budijanto S, Yuliana ND. 2015. Development of rice analog as a food diversification vehicle in Indonesia. J Develop in Sust Agric 10: 7-14. DOI: 10.11178/jdsa.10.7.
Caesarina I, Estiasih T. 2016. Beras analog dari Garut (Maranta arundinaceae): Kajian Pustaka. J Pangan Agroind 4: 498-504.
Das AK, Anjaneyulu ASR, Gadekar YP, Singh RP, Pragati H. 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci 80: 607-614. DOI: 10.1016/j.meatsci.2008.02. 011.
Ginting E, Yulifianti R, Mulyana HI, Tarmizi. 2015. Varietas unggul kedelai hitam sebagai bahan baku kecap. Prosiding Seminar Agroindustri dan Lokakarya Nasional FKPT-TPI, Program Studi TIP-UTM, September 2015.
Herawati H, Kusnandar F, Adawiyah DR, Budijanto S. 2013. Teknologi proses pembentukan butir-an beras artifisial instan dengan metode ekstru-si. J Pangan 22: 317-327.
Hidayat M, Kurnia D, Sujatno M, Sutadipura N, Setiawan. 2010. Perbandingan kandungan makronutrisi dan isoflavon dari kedelai Detam-1 dan Wilis serta potensinya dalam menurunkan berat badan. Bionatura-J Ilmu-Ilmu Hayati Fisik 12: 5-13.
Huang X, Yi T, Yang F, Xu C, Li G, Hu W, Bi D, Pan S. 2014. Effects of sodium tripolyphosphate, microbial transglutaminase and enzyme-hydro-lyzed soy protein fraction on the quality of cooked pork batter by response surface metho-dology. Adv J Food Sci Tech 6: 1228-1240. DOI: 10.19026/ajfst.6.189.
Jimoh KO, Olatidoye OP. 2009. Evaluation of physi-cochemical and rheological characteristics of soybean fortified yam flour. J Applied Biosci 13: 703-706.
Julianti E, Rusmarilin H, Ridwansyah, Yusraini E. 2015. Effect of soybean flour on physico-chemical, functional, and rheological properties of composit flour from rice, sweet potato, and potato. Trop Life Sci Res 27: 133-138. DOI: 10. 21315/tlsr2016.27.3.18.
Krisnawati A. 2017. Kedelai sebagai sumber pangan fungsional. Iptek Tanaman Pangan 12: 57-65.
Kurniawati M, Budijanto S, Yuliana ND. 2016. Karak-terisasi dan indeks glikemik beras analog ber-bahan dasar jagung. J Gizi Pangan 11: 169-147.
Kwak HS, Jeong Y, Kim M. 2015. Influence of rice varieties on sensory profile and consumer acceptance for frozen-cooked rice. Emir J Food Agric 27: 793-800. DOI: 10.9755/ejfa.2015-04-139.
Lee JH, Cho AR, Hong JY, Park DJ, Lim ST. 2012. Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation. J Cereal Sci 56: 636-643. DOI: 10. 1016/j.jcs.2012.08.011.
Li H, Prakash S, Nicholson TM, Fitzgerald MA, Gilbert RG. 2016. The importance of amylose and amylopectin fine structure for textural pro-perties of cooked rice grains.
Food Chem 196: 702-711. DOI: 10.1016/j.foodchem.2015.09.1 12.
Li JY, Yeh AI, Fan KL. 2007. Gelation characteristics and morphology of corn starch/soy protein con-centrate composites during heating. J Food Eng 78: 1240-1247. DOI: 10.1016/j.jfoodeng.2005. 12.043.
McCleary BV, Sloane N, Draga A, Lazewska I. 2013. Measurement of total dietary fiber using aoac method 2009.01 (AACC international approved method 32-45.01): evaluation and updates. Cereal Chem 90: 396-414. DOI: 10.1094/ CCHEM-10-12-0135-FI.
Messina V. 2014. Nutritional and health benefits of dried beans. Am J Clin Nutr 100: 437S-442S. DOI: 10.3945/ajcn.113.071472.
Mishra A, Mishra HN, Rao PS. 2012. Preparation of rice analogues using extrusion technology. Int J Food Sci Tech 47: 1789-1797. DOI: 10.1111/j.1 365-2621.2012.03035.x.
Noviasari S, Kusnandar F, Budijanto S. 2013. Pe-ngembangan beras analog dengan memanfaat-kan jagung putih. J Teknol Industri Pangan 24: 195-201. DOI: 10.6066/jtip.2013.24.2.194.
Noviasari S, Kusnandar F, Setiyono A, Budijanto S. 2015. Beras analog sebagai pangan fungsional dengan indeks glikemik rendah. J Gizi Pangan 10: 225-232.
Nurrahman. 2015. Evaluasi komposisi zat gizi dan senyawa antioksidan kedelai hitam dan kedelai kuning. J Aplikasi Teknologi Pangan 4: 89-93. DOI: 10.17728/jatp.v4i3.133.
Otegbayo B O, Adebiyi OM, Bolaji OA, Olunlade BA. 2018. Effect of soy enrichment on bread quality. Int Food Res J 25: 1120-1125.
Pietsch VL, Bühler JM, Karbstein HP, Emin MA. 2019. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J Food Eng 251: 11-18. DOI: 10.1016/j.jfoodeng.2019.01.001.
Putseys JA, Derde LJ, Lamberts L, Ostman E, Björck IM, Delcour JA. 2010. Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in-vitro starch degradation. J Agric Food Chem 58: 1939-1945. DOI: 10.1021/jf903523h.
Shevkani K, Singh N. 2014. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. Int J Food Sci Tech 49: 2237-2244. DOI: 10.1111/ijfs.12537.
Serventi L, Sachleben J, Vodovotz Y. 2011. Soy addition improves the texture of microwavable par-baked pocket-type flat doughs. J Therm Anal Calorim 106: 117-121. DOI: 10.1007/s10 973-011-1415-y.
Siegwein AM, Vodovotz Y, Fisher EL. 2011. Con-centration of soy protein isolate affects starch-based confections’ texture, sensory, and sto-rage properties. J Food Sci 76: 422-428. DOI: 10.1111/j.1750-3841.2011.02241.x.
Sitakalin C, Meullenet JFC. 2000. Prediction of cooked rice texture using extrusion and com-pression tests in conjunction with spectral stress strain analysis. Cereal Chem 77: 501-506. DOI: 10.1094/CCHEM.2000.77.4.501.
Traynham TL, Myers DJ, Carriquiry AL, Johnson LA. 2007. Evaluation of water-holding capacity for wheat-soy flour blends. J Am Oil Chem Soc 84: 151-155. DOI: 10.1007/s11746-006-1018-0.
Triandita N, Zakaria FR, Prangdimurti E, Putri NE. 2016. Perbaikan status antioksidan penderita diabetes tipe 2 dengan tahu kedelai hitam kaya serat. J Teknol Industri Pangan 27: 123-130. DOI: 10.6066/jtip.2016.27.2.123.
Wahjuningsih SB, Marsono Y, Praseptiangga D, Haryanto B. 2016. Resistant starch content and glycaemic index of sago (Metroxylon spp.) starch and red bean (Phaseolus vulgaris) based analogue rice. Pakistan J Nutr 15: 667-672. DOI: 10.3923/pjn.2016.667.672.
Wolfe RR. 2012. The role of dietary protein in opti-mizing muscle mass, function and health out-comes in older individuals. British J Nutr 108: S88-S93. DOI: 10.1017/S0007114512002590.
Yu L, Ramaswamy HS, Boye J. 2012. Twin-screw extrusion of corn flour and soy protein isolate (SPI) blends: A response surface analysis. Food Bioproc Technol 5: 485-497. DOI: 10.10 07/s11947-009-0294-8.
Yudanti YR, Waluyo S, Tamrin. 2015. Pembuatan beras analog berbahan dasar tepung pisang (Musa paradisiaca). J Teknik Pertanian Lam-pung 4: 117-126.
Yuwono SS, Zulfiah AA. 2015. Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan CMC dan tepung ampas tahu. J Pangan Agroind 3: 1465-1472.
Authors
AninditaT. H., KusnandarF., & BudijantoS. (2020). SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI. Jurnal Teknologi Dan Industri Pangan, 31(1), 29-37. https://doi.org/10.6066/jtip.2020.31.1.29
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