Pengembangan Minuman Fungsional Bubuk Bekatul Padi Siap Seduh dengan Berbagai Flavor untuk Pencegahan Penyakit Tidak Menular

Abstract

Death causes has change, from communicable diseases to non communicable diseases (chronic). Many study reports the function of variety of foods in preventing diseases or called nutraceutical. Rice bran contains a lot of nutrients and oryzanol which has hypocholesterolemic characteristic. This research aimed to study the influence of rice bran preparation to nutrient content, oryzanol, organoleptic characteristic and the addition of various flavor to organoleptic preference for ready to serve rice bran drinks. Completed random factorial design was applied in this study. Data analysis used Independent Sample t-Test and Friedman test. The result showed that rice bran which mixed when milled and sifted has no significant differences with not mixed to proximate, Zinc level, Calcium, Iron and Zinc bioavailability (in vitro method), oryzanol (spectrophotometry method), vitamin E (HPLC method), hedonic and quality hedonic level (p<0.05) except for color. Antioxidant activity (DPPH method), diatary fiber (enzymatic method, Asp et al 1983), calcium and iron levels (AAS method) in mixed rice bran when milled and sifted has higher differences to not mixed rice bran (p<0.05). The optimum flavor concentration from hedonic quality and hedonic are chocolate 0.1 %, vanilla 0.5 %, jasmine tea, soursop 0.3 % and red grape 0.5 %.