KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI
Article Sidebar
Accepted
25 April 2021
Published
1 July 2021
Keywords:
-
artificial rice, formulation, multigrain, protein quality
Abstract
Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.
References
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Fauziyah A, Marliyati SA, Kustiyah L. 2017. Subtitusi tepung kacang merah meningkatkan kan-dungan gizi, serat pangan, dan kapasitas anti-oksidan beras analog sorgum. J Gizi Pangan 12: 147-152. DOI: 10.25182/jgp.2017.12.2.147-152.
Fitriani AAN, Astuti N. 2013. Pengaruh proporsi tepung jagung dan mocaf terhadap mutu “Jamof Rice” instan ditinjau dari sifat orga-noleptik. J Boga Gizi 2: 34-43.
Gehring J, Gaudichon C, Even PC. 2020. Food intake control and body weight regulation by dietary protein. Cahiers de Nutrition et de Diététique 55: e1-e8. DOI: 10.1016/j.cnd.2020. 10.001.
Hess J, Slavin J. 2016. Defining “protein” foods. J Nutr Today 51: 117-120. DOI: 10.1097/NT.0000 000000000157.
Impa SM, Perumal R, Bean SR, John Sunoj VS, Jagadish SVK. 2019. Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient com-position in field grown grain sorghum. J Cereal Sci 86: 124-131. DOI: 10.1016/j.jcs.2019.01. 013.
Ito H, Kikuzaki H, Ueno H. 2019. Effect of cooking methods on free amino acid contents in vegetables. J Nutr Sci Vitaminol 65: 264-271. DOI: 10.3177/jnsv.65.264.
Joye I. 2019. Protein digestibility of cereal products. Foods 8: 199-212. DOI: 10.3390/foods8060199.
Kanetro B, Pujimulyani D, Luwihana S, Sahrah A. 2017. Karakteristik beras analog berindeks glisemik rendah dari oyek dengan penambahan berbagai jenis kacang-kacangan. Agritech 37: 256-262. DOI: 10.22146/agritech.31538.
Karouw S. 2016. Produk ekstrusi berbahan tepung jagung, tepung beras dan konsentrat protein krim kelapa. J Buletin Palma 13: 66-73 DOI: org/10.21082/bp.v13n2.2012.66-73.
[Kemenkes RI] Kementerian Kesehatan Republik Indonesia. 2018. Tabel Komposisi Pangan Indonesia. Kementerian Kesehatan Republik Indonesia, Jakarta.
Kharat S, Medina-Meza IG, Kowalski RJ, Hosamani A, Ramachandra CT, Hiregoudar S, Ganjyal GM. 2019. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food Bioprod Process 114: 60-71. DOI: 10.1016/j.fbp.2018. 07.002.
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.
Lieberman HR, Fulgoni VL, Agarwal S, Pasiakos SM, Berryman CE. 2020. Protein intake is more stable than carbohydrate or fat intake across various US demographic groups and interna-tional populations. Am J Clin Nutr 112: 180-186. DOI: 10.1093/ajcn/nqaa044.
Lou Y, Matejic T, Ng CK, Nunnally B, Porter T, Raso S, Rouse J, Shang T, Steckert J. 2011. 8-Characterization and analysis of biopharma-ceutical proteins. Separ Sci Technol 10: 283-359. DOI: 10.1016/B978-0-12-375680-0.00008-5.
Meilgaard MC, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques (Third edition). 195-216. CRC Press, Boca Raton, US. DOI: 10.1201/97 81439832271.
Mohamed R, Abou-Arab EA, Gibriel AY, Rasmy NMH, Abu SFM. 2011. Effect of legume pro-cessing treatments individually or in combina-tion on their phytic acid content. Afr J Food Sci Technol 2: 36-46.
Motta C, Castanheira I, Gonzales GB, Delgado I, Torres D, Santos M, Matos AS. 2018. Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. J Food Compos Anal 76: 58-65 DOI: 10.101 6/j.jfca.2018.10.001.
Noviasari S, Kusnandar F, Budijanto S. 2013. Pe-ngembangan beras analog dengan meman-faatkan jagung putih. J Teknol Industri Pangan 24: 194-201. 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.
Patil KB, Chimmad BV, Itagi S. 2015. Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. J Food Sci Technol 52: 6078-6082. DOI: 10.1007/s13197-014-1663-5.
Rincón-Londoño N, Vega-Rojas LJ, Contreras-Padilla M, Acosta-Osorio AA, Rodríguez-García ME. 2016. Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations. Int J Biol Macromol 91: 106-114. DOI: 10.1016/j.ijbiomac.2016.05.070.
Sakinah N, Prangdimurti E, Palupi NS. 2019. Kan-dungan gizi dan mutu protein tepung biji kelor terfementasi. J Teknol Industri Pangan 30: 152-160. DOI: 10.6066/jtip.2019.30.2.152.
Saprudin D, Palupi CA, Rohaeti E. 2019. Evaluasi pemberian unsur hara besi pada kandungan asam amino dan mineral dalam biji jagung. J Kimia Riset 4: 49-61. DOI: 10.20473/jkr.v4i1. 11774.
[SIG] Saraswanti Indo Genetech. 2013. Instrumen kerja pengujian asam amino metode UPLC. No. instruksi 18-5-17/MU/SMM-SIG. Tanggal terbit 19 Agustus 2013.
Shaheen N, Islam S, Munmun S, Mohiduzzaman Md, Longvah T. 2016. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh. Food Chem 213: 83-89. DOI: 10.1016/j.foodchem.2016.06.057.
Shimelis EA, Rakshit SK. 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem 103: 161-172. DOI: 10.1016/j.foodchem.2006.08.005.
Suarni, Firmansyah IU, Aqil M. 2013. Keragaman mutu pati beberapa varietas jagung. J Pene-litian Pertanian Tanaman Pangan 32: 50-56.
Sukarno, Kushandita N, Budijanto S. 2020. Karak-terisasi sifat fisikokimia sereal berbasis tepung beras merah pecah kulit. J Ilmu Pertanian Indonesia 25: 81-86. DOI: 10.18343/jipi.25.1. 81.
Tirajoh S. 2015. Pemanfaatan jewawut (Setaria italica) asal Papua sebagai bahan pakan pengganti jagung. WARTAZOA 25: 117-124 DOI: 10.14334/wartazoa.v25i3.1156.
Wibawa IS, Argo BD, Hendrawan Y. 2020. Penen-tuan parameter teknis ekspansi beras (Oryza sativa) pada beberapa variasi lama pemasakan dan jumlah air. J Keteknikan Pertanian Tropis dan Biosistem 3: 154-162.
Yasmin A, Zeb A, Khalil AW, Paracha GMD, Khattak AB. 2008. Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains. Food Bioprocess Tech 1: 415-419. DOI: 10.1007/s11947-008-0125-3.
Amadou I, Gounga ME, Le GW. 2013. Millets: Nutri-tional composition, some health benefits and processing. Emir J Food Agric 25: 501-508. DOI: 10.9755/ejfa.v25i7.12045.
Annor GA, Tyl C, Marcone M, Ragaee S, Marti A. 2017. Why do millets have slower starch and protein digestibility than other cereals?. Trends Food Sci Tech 66: 73-83. DOI: 10.1016/j.tifs. 2017.05.012.
Anindita TH, Kusnandar F, Budijanto S. 2020. Sifat fisikokimia beras analog jagung dengan pe-nambahan kacang kedelai varietas grobogan dan detam-1. J Teknol Industri Pangan 31: 29-37. DOI: 10.6066/jtip.2020.31.1.29
Anitha S, Govindaraj M, Kane‐Potaka J. 2019. Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition. Cereal Chem 97: 74- 84. DOI: 10.1002/cche.10227.
[AOAC] Association of Official Analytical Chemist. 2012. Official Methods of Analysis of the Association of Analytical Chemist. Arlington: The Association of Official Analytical Chemist, Inc.
Arief RW. 2007. Analisis kualitas relatif protein ja-gung secara in vivo dengan metode PDCAAS. J Pengkajian Pengembangan Teknologi Perta-nian 10: 95-104.
Astawan M, Wresdiyati T, Saragih AM. 2015. Evaluasi mutu protein tepung tempe dan tepung kedelai rebus pada tikus percobaan. J Mutu Pangan 2: 11-17.
Avilés-Gaxiola S, Chuck-Hernández C, Saldívar SOS. 2017. Inactivation methods of trypsin inhibitor in legumes - a review. J Food Sci 83: 17-29. DOI: 10.1111/1750-3841.13985.
Behzadfar E, Ansari M, Konaganti VK, Hatzikiriakos SG. 2015. Extrudate swell of HDPE melts: I. Experimental. J Non-Newton Fluid 225: 86-93. DOI: 10.1016/j.jnnfm.2015.07.008.
Boroojeni FG, Samie AH, Edriss MA, Khorvash M, Sadeghi G, Van Kessel A, Zentek J. 2011. Replacement of corn in the diet of broiler chickens using foxtail millet produced by 2 different cultivation strategies. Poult Sci 90: 2817-2827. DOI: 10.3382/ps.2011-01647.
Budi FS, Hariyadi P, Budijanto S, Syah D. 2017. Kristalinitas dan kekerasan beras analog yang dihasilkan dari proses ekstrusi panas tepung jagung. J Teknol Industri Pangan 22: 263-274. DOI: 10.6066/jtip.2017.28.1.46.
Budijanto S, Yuliyanti. 2012. Studi persiapan tepung sorgum (Sorghum bicolor L. Moench) dan aplikasinya pada pembuatan beras analog. J Teknologi Pertanian 13: 177-186.
Budijanto S, Andri YI, Faridah DN, Noviasari S. 2013. Karakterisasi kimia dan efek hipoglikemik beras analog berbahan dasar jagung, sorgum, dan sagu aren. Agritech 37: 402-409. DOI: 10.22146/agritech.10383.
Busuttil-Griffin F, Shoemake C, Attard E, Azzopardi LM. 2015. Crude fibre determination of Malva sylvestris L. and evaluation of its faecal bulking and laxative properties in rats. Int J Biol 7: 1-8. DOI: 10.5539/ijb.v7n4p1.
Di Girolamo FG, Situlin R, Fiotti N, Tence M, De Colle P, Mearelli F, Minetto MA, Ghigo E, Pagani M, Lucini D, Pigozzi F, Portincasa P, Toigo G, Biolo G. 2017. Higher protein intake is associated with improved muscle strength in elite senior athletes. Nutr 42: 82-86. DOI: 10.10 16/j.nut.2017.05.003.
[EU] European Commission. 2012. Amending Regulation (EC) No 1924/2006 with regard to the list of nutrition claims. Official Journal of the European Union L 310: 36-37.
[FAO] Food and Agriculture Organization. 1981. Amino-acid content of foods and biological data on proteins. http://www.fao.org/3/AC854T/AC85 4T00.htm#TOC [04 Juni 2019].
[FAO] Food and Agriculture Organization. 2013. Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Consulta-tion. Auckland, 31 March- 2 April 2011.
Fauziyah A, Marliyati SA, Kustiyah L. 2017. Subtitusi tepung kacang merah meningkatkan kan-dungan gizi, serat pangan, dan kapasitas anti-oksidan beras analog sorgum. J Gizi Pangan 12: 147-152. DOI: 10.25182/jgp.2017.12.2.147-152.
Fitriani AAN, Astuti N. 2013. Pengaruh proporsi tepung jagung dan mocaf terhadap mutu “Jamof Rice” instan ditinjau dari sifat orga-noleptik. J Boga Gizi 2: 34-43.
Gehring J, Gaudichon C, Even PC. 2020. Food intake control and body weight regulation by dietary protein. Cahiers de Nutrition et de Diététique 55: e1-e8. DOI: 10.1016/j.cnd.2020. 10.001.
Hess J, Slavin J. 2016. Defining “protein” foods. J Nutr Today 51: 117-120. DOI: 10.1097/NT.0000 000000000157.
Impa SM, Perumal R, Bean SR, John Sunoj VS, Jagadish SVK. 2019. Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient com-position in field grown grain sorghum. J Cereal Sci 86: 124-131. DOI: 10.1016/j.jcs.2019.01. 013.
Ito H, Kikuzaki H, Ueno H. 2019. Effect of cooking methods on free amino acid contents in vegetables. J Nutr Sci Vitaminol 65: 264-271. DOI: 10.3177/jnsv.65.264.
Joye I. 2019. Protein digestibility of cereal products. Foods 8: 199-212. DOI: 10.3390/foods8060199.
Kanetro B, Pujimulyani D, Luwihana S, Sahrah A. 2017. Karakteristik beras analog berindeks glisemik rendah dari oyek dengan penambahan berbagai jenis kacang-kacangan. Agritech 37: 256-262. DOI: 10.22146/agritech.31538.
Karouw S. 2016. Produk ekstrusi berbahan tepung jagung, tepung beras dan konsentrat protein krim kelapa. J Buletin Palma 13: 66-73 DOI: org/10.21082/bp.v13n2.2012.66-73.
[Kemenkes RI] Kementerian Kesehatan Republik Indonesia. 2018. Tabel Komposisi Pangan Indonesia. Kementerian Kesehatan Republik Indonesia, Jakarta.
Kharat S, Medina-Meza IG, Kowalski RJ, Hosamani A, Ramachandra CT, Hiregoudar S, Ganjyal GM. 2019. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food Bioprod Process 114: 60-71. DOI: 10.1016/j.fbp.2018. 07.002.
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.
Lieberman HR, Fulgoni VL, Agarwal S, Pasiakos SM, Berryman CE. 2020. Protein intake is more stable than carbohydrate or fat intake across various US demographic groups and interna-tional populations. Am J Clin Nutr 112: 180-186. DOI: 10.1093/ajcn/nqaa044.
Lou Y, Matejic T, Ng CK, Nunnally B, Porter T, Raso S, Rouse J, Shang T, Steckert J. 2011. 8-Characterization and analysis of biopharma-ceutical proteins. Separ Sci Technol 10: 283-359. DOI: 10.1016/B978-0-12-375680-0.00008-5.
Meilgaard MC, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques (Third edition). 195-216. CRC Press, Boca Raton, US. DOI: 10.1201/97 81439832271.
Mohamed R, Abou-Arab EA, Gibriel AY, Rasmy NMH, Abu SFM. 2011. Effect of legume pro-cessing treatments individually or in combina-tion on their phytic acid content. Afr J Food Sci Technol 2: 36-46.
Motta C, Castanheira I, Gonzales GB, Delgado I, Torres D, Santos M, Matos AS. 2018. Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. J Food Compos Anal 76: 58-65 DOI: 10.101 6/j.jfca.2018.10.001.
Noviasari S, Kusnandar F, Budijanto S. 2013. Pe-ngembangan beras analog dengan meman-faatkan jagung putih. J Teknol Industri Pangan 24: 194-201. 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.
Patil KB, Chimmad BV, Itagi S. 2015. Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. J Food Sci Technol 52: 6078-6082. DOI: 10.1007/s13197-014-1663-5.
Rincón-Londoño N, Vega-Rojas LJ, Contreras-Padilla M, Acosta-Osorio AA, Rodríguez-García ME. 2016. Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations. Int J Biol Macromol 91: 106-114. DOI: 10.1016/j.ijbiomac.2016.05.070.
Sakinah N, Prangdimurti E, Palupi NS. 2019. Kan-dungan gizi dan mutu protein tepung biji kelor terfementasi. J Teknol Industri Pangan 30: 152-160. DOI: 10.6066/jtip.2019.30.2.152.
Saprudin D, Palupi CA, Rohaeti E. 2019. Evaluasi pemberian unsur hara besi pada kandungan asam amino dan mineral dalam biji jagung. J Kimia Riset 4: 49-61. DOI: 10.20473/jkr.v4i1. 11774.
[SIG] Saraswanti Indo Genetech. 2013. Instrumen kerja pengujian asam amino metode UPLC. No. instruksi 18-5-17/MU/SMM-SIG. Tanggal terbit 19 Agustus 2013.
Shaheen N, Islam S, Munmun S, Mohiduzzaman Md, Longvah T. 2016. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh. Food Chem 213: 83-89. DOI: 10.1016/j.foodchem.2016.06.057.
Shimelis EA, Rakshit SK. 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem 103: 161-172. DOI: 10.1016/j.foodchem.2006.08.005.
Suarni, Firmansyah IU, Aqil M. 2013. Keragaman mutu pati beberapa varietas jagung. J Pene-litian Pertanian Tanaman Pangan 32: 50-56.
Sukarno, Kushandita N, Budijanto S. 2020. Karak-terisasi sifat fisikokimia sereal berbasis tepung beras merah pecah kulit. J Ilmu Pertanian Indonesia 25: 81-86. DOI: 10.18343/jipi.25.1. 81.
Tirajoh S. 2015. Pemanfaatan jewawut (Setaria italica) asal Papua sebagai bahan pakan pengganti jagung. WARTAZOA 25: 117-124 DOI: 10.14334/wartazoa.v25i3.1156.
Wibawa IS, Argo BD, Hendrawan Y. 2020. Penen-tuan parameter teknis ekspansi beras (Oryza sativa) pada beberapa variasi lama pemasakan dan jumlah air. J Keteknikan Pertanian Tropis dan Biosistem 3: 154-162.
Yasmin A, Zeb A, Khalil AW, Paracha GMD, Khattak AB. 2008. Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains. Food Bioprocess Tech 1: 415-419. DOI: 10.1007/s11947-008-0125-3.
Authors
Ari Andika, KusnandarF., & BudijantoS. (2021). KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI. Jurnal Teknologi Dan Industri Pangan, 32(1), 60-71. https://doi.org/10.6066/jtip.2021.32.1.60
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