* Corresponding Author
Formulasi Minuman Bubuk Berbahan Dasar Beras Hitam (Oryza sativa L. indica) untuk Lansia Penyandang Diabetes Mellitus Tipe 2
https://doi.org/10.22146/agritech.12161 Rianita Pramitasari(1*), Mary Astuti(2), Yustinus Marsono(3)
(1) Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jl. Jenderal Sudirman No. 51, Jakarta 12930
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
The aim of this research was to get a formula of black rice powder beverage for elderly with type 2 diabetes mellitus. The formulation was done by mixing gelatinized black rice powder with black soybean protein extract, black rice anthocyanin extract, aspartame, and salt based on total energy calculation, taste, and anthocyanin content. The analysis included chemical composition (moisture, ash, total protein, total lipid, and carbohydrate content) of gelatinized black rice, black soybean protein extract, and total anthocyanin content. Nutritional composition, sensory, antioxidant, and recommended dietary allowance of beverage powder was examined. The result showed that each serving with weight 19.91 g/200 mL contained 100 mg of anthocyanin, 10.34 g of carbohydrate, 5.91 g of protein, and 0.77 g of fat. The beverage had 4.8 (neutral-rather like) of preference level based on sensory analysis in elderly. The antioxidant activity based on DPPH radical scavenging ability was 93.33±0.95 % of and could suffice 3.6–4.52% of total energy/serving based on recommended dietary allowance.
ABSTRAK
Penelitian ini bertujuan untuk mendapatkan formula minuman bubuk berbahan dasar beras hitam untuk lansia penyandang diabetes mellitus (DM) tipe 2. Formulasi minuman bubuk dilakukan dengan mencampur bubuk nasi beras hitam dengan ekstrak protein kedelai hitam, ekstrak antosianin beras hitam, aspartam, dan garam dapur berdasarkan perhitungan energi total, cita rasa, dan kadar antosianin total. Analisis meliputi komposisi kimia (kadar air, abu, protein total, lemak total, dan karbohidrat) bubuk nasi beras hitam, ekstrak protein kedelai hitam dan kadar antosianin total. Pada minuman bubuk hasil formulasi dihitung komposisi nilai gizi, uji kesukaan, aktivitas antioksidan, dan Angka Kecukupan Gizi (AKG). Hasil penelitian menunjukkan bahwa satu takaran saji dengan berat 19,91 g/200 mL mengandung antosianin 100 mg/takaran saji, karbohidrat 10,34 g, protein 5,91 g, dan lemak 0,77 g. Minuman yang dihasilkan memiliki tingkat kesukaan sebesar 4,8 (netral-agak menyukai) berdasarkan uji sensoris pada lansia, memiliki aktivitas antioksidan 93,33±0,95% berdasarkan kemampuan penangkapan radikal DPPH, dan mampu mencukupi 3,68–4,52% kebutuhan energi total/takaran saji berdasarkan AKG lansia per hari.
Keywords
Full Text:
PDF (Bahasa Indonesia)References
AOAC. (1970). Official Methods of Analysis. Association of Official Analytical Chemist (AOAC). Washington DC, USA: Association of Official Analytical Chemist.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25–30.
Chen, X. Q., Nagao, N., Itani, T., & Irifune, K. (2012). Anti-oxidative analysis , and identification and quantification of anthocyanin pigments in different coloured rice. Food Chemistry, 135, 2783–2788. http://doi.org/10.1016/j.foodchem.2012.06.098.
Guo, H., Ling, W., Wang, Q., Liu, C., Hu, Y., Xia, M., … Xia, X. (2007). Effect of Anthocyanin-Rich Extract from Black Rice ( Oryza sativa L . indica ) on Hyperlipidemia and Insulin Resistance in Fructose-Fed Rats, 62, 1–6. http://doi.org/10.1007/s11130-006-0031-7.
He, J., & Giusti, M. M. (2010). Anthocyanins: natural colorants with healthpromoting properties. The Annual Review of Food Science and Technology, 1, 163–187.
Hou, F., Zhang, R., Zhang, M., Su, D., Wei, Z., Deng, Y., … Tang, X. (2013). Hepatoprotective and antioxidant activity of anthocyanins in black rice bran on carbon tetrachloride-induced liver injury in mice. Journal of Functional Foods, 5, 1705–1713. http://doi.org/10.1016/j.jff.2013.07.015.
Hou, Z., Qin, P., Zhang, Y., Cui, S., & Ren, G. (2013). Identi fi cation of anthocyanins isolated from black rice ( Oryza sativa L .) and their degradation kinetics. FRIN, 50, 691–697. http://doi.org/10.1016/j.foodres.2011.07.037.
Jakobek, L., Seruga, M., Medvidovic-Kosanovic, M., & Novak, I. (2007). Anthocyanin content and antioxidant activity of various red fruit juice. Deutsche Lebensmiltel-Rundschau, 103, 58–64.
Jang, E. H., Ko, J. H., Ahn, C. W., Lee, H. H., Shin, J. K., Chang, S. J., … Kang, J. H. (2010). In vivo and in vitro application of black soybean peptides in the amelioration of endoplasmic reticulum stress and improvement of insulin resistance. Life Sciences, 86, 267–274. http://doi.org/10.1016/j.lfs.2009.12.012.
Kesehatan, K. (2013). Angka Kecukupan Gizi yang Dianjurkan bagi Bangsa Indonesia. http://gizi.depkes.go.id/download/Kebijakan%20Gizi/Tabel%20AKG.pdf.
Kumawat, M., Kumar, T., Singh, I., & Singh, N. (2012). Decrease in antioxidant status of plasma and erythrocytes from geriatric population, 33, 303–308. http://doi.org/10.3233/DMA-2012-00938.
Mahmud, M. K., Hermana, Zulfianto, N. A., Rozanna, R., Apriyanto, Ngadiarti, I., … Tinexcelly. (2009). Tabel Komposisi Pangan Indonesia (TKPI). Jakarta: Elex Media Komputindo.
Navaratnarajah, A., & Jackson, S. H. D. (2013). The physiology of ageing. Medicine, 41(1), 5–8. http://doi.org/10.1016/j.mpmed.2012.10.009.
Patras, A., Brunton, N. P., Donnell, C. O., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods ; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3–11. http://doi.org/10.1016/j.tifs.2009.07.004.
Pramitasari, R., Astuti, M., & Naruki, S. (n.d.). Evaluasi sensoris, nilai gizi, dan sifat fisik minuman berbasis beras (Oryza sativa L.) untuk orang lanjut usia. In Prosiding Seminar Nasional Konsumsi Pangan Sehat dengan Gizi Seimbang Menuju Tubuh Sehat Bebas Penyakit (pp. 199–212). Yogyakarta.
Sutinium, D., & Haruthaithasan, V. (2008). Development of Instant Nutritious Beverage from Germinated Jasmine Brown Rice for Elderly Consumers, 98, 88–98.
Vishwanathan, K. H., Singh, V., & Subramanian, R. (2011). Influence of particle size on protein extractability from soybean and okara. Journal of Food Engineering, 102(3), 240–246. http://doi.org/10.1016/j.jfoodeng.2010.08.026.
Wrolstad, R. E., Durst, W., & Lee, J. (2005). Tracking color and pigment changes in anthocyanin products, 16, 423–428. http://doi.org/10.1016/j.tifs.2005.03.019.
DOI: https://doi.org/10.22146/agritech.12161
Article Metrics
Abstract views : 4343
| 
views : 4966
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Rianita Pramitasari, Mary Astuti, Yustinus Marsono
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.