Judul: Product Development of Red Kidney Beans and Brown Rice–Based Flakes Breakfast for Weight Management
Abstrak: The global epidemic of obesity is growing at an unprecedented pace and obesity has become one of the world's most important public health issues. It is predicted that by 2030, 38% of the global adult population will be overweight without effective intervention. Globally more than 650 million obese and 1.9 billion overweight people. There are several influences correlated with obesity and metabolic disorders, including genetics and physiological differences (gender and age), living environments, and habits (diet, stress, smoking, alcohol, and exercise). Obesity contributes to many metabolic disorders, such as inflammatory-related diseases, cardiovascular disease, high blood pressure, coronary artery problems, obesity, and diabetes. In line with it was mentioned that one of the factors that cause overweight or obesity is skipping breakfast. This is because the one who Skips breakfast may eat street food often that contains a high in carbohydrates and fats like fried foods. Based on this, data from The Indonesian Food and Drug Authority (BPOM 2016) showed that there are about 1015 products that were officially registered with the keyword “grains” and only 67 products were officially registered with the keyword “flakes”. Most of the grains and flakes listed are generally made of corn and wheat. However, it is still rare to find flakes made from legumes. It is worth noting that breakfast meal flakes are a popular ready-to-eat breakfast food in several countries but the breakfast flakes on the market contain a high in carbohydrates, which makes the consumer has a limited choice of breakfast product, especially for people who suffer from obesity. The nature of the problem described above inspired the design of this research to produce and develop breakfast flakes made with brown rice and red kidney beans as the main ingredients as sources rich in dietary fiber and protein to prevent obesity. The study was set up in design with four formulas (F1, F2, F3, F4) with five attributes. The results included the organoleptic data in the form of hedonic test and hedonic quality test, total fat, SFAs, MUFAs, PUFAs, dietary fiber, and proximate analysis and the results were analyzed by using Microsoft Excel 2010 and SPSS 26.0. Based on the results of the analysis of organoleptic data, formula F4 had the highest hedonic score with the proportion of brown rice flour to red beans flour 40 %: 60 %, had the following characteristics: brownish yellow color, normal aroma, tasteful taste, and crispy texture. The determination of the flakes product selected was based on the preferences of the panelists for sensory tests, and there were significant differences in the attributes of taste, and texture (p< 0.05). Based on nutritional content analysis results of selected flakes (F4) were contain a high number of nutrients but a relatively low number of calories (373.81 kcal per 100 g), whereas nutrients (moisture, ash, protein, carbohydrate, fat, and dietary fiber) were 9.68 % w/b, 6.43 % w/b, 23.57 % w/b, 52.67 % w/b, 7.65% w/b and 14.53 %w/b ii respectively. Furthermore, Fe, Ca, Na, and K content was 3.98 mg, 137.10 mg, 1381.64 mg, and 793.15 mg, respectively. The ash content
Keyword: breakfast meal, brown rice, flakes, functional foods, red beans, weight management