Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

Abstract

Background : 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 (p0.05). 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