Judul: Development of Breakfast Cereal Substituted with Rice Bran and Banana Flour
Abstrak: Bekatul dan tepung pisang memiliki kandungan zat gizi dan komponen bioaktif yang berpotensi untuk pengembangan pangan fungsional, salah satunya adalah sereal sarapan. Penelitian bertujuan mengembangkan formula sereal sarapan fungsional berbahan baku tepung jagung, bekatul, dan tepung pisang dengan menggunakan teknologi ekstrusi ulir ganda. Penelitian terdiri atas dua faktor perlakuan, yaitu penambahan gula kelapa kristal (0 %, 5 %, 10 %) dan jenis tepung pisang (pisang raja bandung dan pisang kepok) sejumlah 10 %. Sebanyak enam kombinasi formula dilakukan uji peringkat kesukaan untuk mendapatkan formulasi terbaik. Formula sereal sarapan terbaik didapatkan pada formula dengan substitusi gula kelapa kristal 0 % dan jenis tepung pisang raja bandung 10 %. Sereal sarapan tersubstitusi bekatul dan tepung pisang pada formula terbaik memiliki tingkat kesukaan konsumen skala netral pada atribut aroma, dan skala suka pada atribut warna, tekstur, rasa dan keseluruhan. Sereal sarapan memiliki kadar air 10.38±0.01 %, kadar abu 3.36±0.00 %, kadar protein 8.92±0.11 %, kadar lemak 6.14±0.07 %, kadar karbohidrat 81.58±0.18 %, kadar serat pangan 13.22±0.46 %, kadar total fenol 74.13 ± 0.87 mg GAE/100 g, aktivitas antioksidan 40.67 ± 1.71 mg AEAC/100 g dan IC50 sebesar 84.48 ± 0.9 mg/mL. Asam lemak jenuh pada sereal sarapan formula terbaik didominasi oleh asam palmitat (14.22 ± 0.17 %), sedangkan asam lemak tak jenuh dinominasi oleh asam oleat (30.76 ± 0.04 %) dan asam linoleat (45.40 ± 0.03 %). Berdasarkan Perka BPOM Nomor 13 Tahun 2016, sereal sarapan formula terbaik dapat diklaim sebagai pangan tinggi serat., Rice bran and banana flour contain nutrients and bioactive compounds that have potential for the development of functional food, such as breakfast cereal. The study is aimed to developed functional breakfast cereal from corn flour, rice bran, and banana flour by the twin-screw extruder. The study used an experimental design with two factors, such as the addition of crystal coconut sugar (0 %, 5 %, 10 %) and the type of 10 % banana flour (raja bandung and kepok). The six combinations were sensorially assayed based on a hedonic rating test to get the best-accepted formulation. The best-accepted formula was a cereal with the substitution of 0% coconut sugar crystal and 10 % raja bandung banana flour. Breakfast cereal from the best formula had a level of consumer preference on neutral-scale on the aroma, and like-scale on color, texture, taste, and overall. The breakfast cereal had a moisture content 10.38 ± 0.01%, ash content 3.36 ± 0.00%, protein content 8.92 ± 0.11%, fat content 6.14 ± 0.07%, carbohydrate content 81.58 ± 0.18%, and dietary fiber content of 13.22 ± 0.46%. It contained a total phenol content 74.13 ± 0.87 mg GAE / 100 g, antioxidant activity 40.67 ± 1.71 mg AEAC/ 100 g and IC50 of 84.48 ± 0.9 mg/mL. Saturated fatty acids in breakfast cereal were dominated by palmitic acid (14.22 ± 0.17%), while for unsaturated fatty acids were dominated by oleic acid (30.76 ± 0.04%) and linoleic acid (45.40 ± 0.03%). According to NADFC regulation No. 13 of 2016, the best formula breakfast cereal can be claimed as high-fiber foods.
Keyword: Banana flour, breakfast cereal, functional food, rice bran