Pengembangan Produk Sereal Fungsional Berbasis Beras Hitam Pecah Kulit, Jagung, dan Kacang Merah

Abstract

Sarapan berperan penting bagi kesehatan, seperti membantu fungsi metabolisme, menunjang konsentrasi dan performa fisik sepanjang hari. Namun, masih banyak orang yang melewatkan sarapan, serta pola konsumsi rendah serat yang memicu berbagai penyakit seperti diabetes, sembelit, dan obesitas. Oleh karena itu, diperlukan inovasi produk sarapan praktis dan bergizi untuk meningkatkan asupan gizi harian. Sereal merupakan produk pangan yang dapat diolah dengan praktis. Produksi sereal umumnya menggunakan bahan baku beras. Beras yang digunakan adalah beras sosoh yang telah melalui proses penggilingan dan penyosohan. Proses penyosohan menurunkan kandungan gizi karena lapisan aleuron mengandung protein, serat, lemak, dan karbohidrat. Beras pecah kulit, terutama beras hitam pecah kulit (BHPK), memiliki komponen gizi dan bioaktif lebih tinggi dibandingkan beras hitam dan beras merah. BHPK mengandung protein, serat, vitamin, dan berbagai senyawa bioaktif seperti antosianin, ?-oryzanol, dan fenolik yang bermanfaat untuk kesehatan, termasuk menjaga kadar gula darah. Kandungan nutrisinya yang tinggi menjadikan BHPK berpotensi sebagai bahan baku pangan fungsional. Selain BHPK, jagung dan kacang merah juga dipilih untuk meningkatkan nilai gizi sereal fungsional. Jagung kaya akan karbohidrat, fitokimia, dan komponen antioksidan yang meningkat setelah proses ekstrusi. Kacang merah berperan sebagai sumber protein nabati, serat, dan polifenol dengan sifat antibakteri, sehingga mendukung perbaikan kualitas gizi produk. Proses pembuatan sereal fungsional dilakukan dengan teknologi ekstrusi HTST yang tidak hanya membentuk tekstur puff tetapi juga memodifikasi senyawa seperti serat pangan. Untuk menentukan formulasi terbaik, digunakan aplikasi Design Expert 12 dengan metode D-Optimal Mixture Design, yang memungkinkan penentuan komposisi optimal secara efisien berdasarkan batasan bahan yang ditetapkan. Tujuan penelitian ini adalah (1) memperoleh formula optimal sereal fungsional berbasis BHPK, jagung, dan kacang merah, (2) mengidentifikasi karakteristik fisikokimia formula optimal sereal fungsional berbasis BHPK, jagung, dan kacang merah, serta (3) mengevaluasi potensi produk sereal fungsional berbasis BHPK, jagung, dan kacang merah dalam memenuhi asupan gizi harian. Penelitian dilakukan melalui tiga tahap, yaitu (1) tahap persiapan bahan baku, (2) tahap optimasi formula sereal fungsional berbasis BHPK, jagung, dan kacang merah dan (3) karakterisasi formula optimal produk sereal fungsional berbasis BHPK, jagung, dan kacang merah. Tahap persiapan bahan baku meliputi pembuatan tepung BHPK, tepung jagung, dan tepung kacang merah. Kemudian dilakukan trial and error untuk menentukan batas atas dan batas bawah variabel bebas dalam rancangan Mixture Design. Penentuan batasan dilakukan dengan mempertimbangkan karakteristik fisik tekstur sereal fungsional sehingga diperoleh rentang yang memungkinkan tercapainya kualitas produk yang menyerupai sereal komersial. Tahap optimasi formula pembuatan sereal fungsional terdiri dari perancangan formula, pembuatan produk sereal fungsional dan pengujian respon, analisis respon, penentuan formula optimal sereal fungsional, dan verifikasi formula optimal sereal fungsional. Formula optimal sereal fungsional dianalisis proksimat untuk mengetahui komposisi nutrisi dan perhitungan %AKG sereal fungsional formula optimal. Hasil penelitian menunjukkan bahwa diperoleh 17 formula optimasi dengan nilai respon crispiness berkisar antara 1,531 – 2,598 kgf, respon hardness berkisar antara 4,473 – 6,343 kgf, respon total senyawa fenolik berkisar antara 9,119 – 21,815 mg GAE/g, respon ketahanan dalam susu berkisar antara 34,3 – 53,3 menit, dan respon derajat pengembangan berkisar antara 257,3 – 301,7%. Model yang diperoleh untuk setiap respon adalah model Linear dengan nilai p-value <0,05, artinya variabel bebas berpengaruh signifikan terhadap variabel terikat. Pada optimasi formula, kriteria goal untuk respon crispiness, hardness, ketahanan dalam susu, dan derajat engembangan berturut-turut adalah target 2,045 kgf, 5,908 kgf, 43,9 menit, dan 279%. Kriteria goal untuk respon total senyawa fenolik adalah maximize. Diperoleh formula optimal dengan komposisi bahan baku 29,107% BHPK, 53,593% jagung, dan 8,300% kacang merah dengan nilai respon crispiness, hardness, total senyawa fenolik, ketahanan dalam susu, dan derajat pengembangan berturut-turut adalah 2,054 kgf, 5,821 kgf, 18,350 mg GAE/g, 44,326 menit dan 275,216%. Berdasarkan analisis proksimat, formula optimal produk sereal fungsional berbasis BHPK, jagung, dan kacang merah memiliki 3,972% kadar air, 2,519% kadar abu, 9,738% protein, 5,631% lemak total, 78,140% karbohidrat, dan 10,246% serat pangan. Produk sereal fungsional dari formula optimal pada penelitian ini dapat diklaim sebagai produk olahan yang tinggi serat dan dapat memenuhi 10% kebutuhan harian serat pangan kelompok umum per takaran saji.

Breakfast very important for health, such as aiding metabolic function, boosting concentration, and improving physical performance throughout the day. However, many people still skip breakfast, and low-fiber diets can lead to various diseases such as diabetes, constipation, and obesity. Therefore, innovative, practical and nutritious breakfast products are needed to increase daily nutritional intake. Cereal is a food product that can be processed practically. Cereal production generally uses rice as the ingredient. The rice used is polished rice which has a milling and polishing process. The milling process reduces nutritional content because aleurone layer contains protein, fiber, fat, and carbohydrates. Broken black rice (BBR), has higher nutritional and bioactive components than white and red rice. BBR contains protein, fiber, vitamins, and various bioactive compounds such as anthocyanins, ?-oryzanol, and phenolics, that are beneficial for health, such as maintaining blood sugar levels. Its high nutritional content makes BBR a potential ingredient for functional foods. Utilizing other local food ingredients such as corn and red beans can also increase the nutritional content of cereals. Corn is rich in carbohydrates, phytochemicals, and antioxidants, which increase after the extrusion process. Red beans are a potential source of vegetable protein, fiber, and polyphenols with antibacterial properties, thus supporting the improvement of product nutritional quality. The functional cereal manufacturing process uses HTST extrusion technology, which not only creates a puffy texture but also modifies compounds such as dietary fiber. To determine the best formulation, the Design Expert 12 application was used with the D-Optimal Mixture Design method, which allows for efficient determination of the optimal composition based on specified ingredient limits. This study aims to (1) obtain an optimal formula for functional cereal based on BBR, corn, and red beans, and (2) identify the physicochemical characteristics of the optimal formula for functional cereal based on BBR, corn, and red beans, (3) evaluate the potential of functional cereal products based on BBR, corn, and red beans to meet daily nutritional requirements. This research consists of 3 satges, namely: (1) preparation of ingredients, (2) optimization formulas of functional cereal based on BBR, corn, and red beans, and (3) characterization of the best functional cereal based on BBR, corn, and red beans. The ingredients preparation stage consists of the production of BBR flour, corn flour, and red bean flour. Trial and error is then carried out to determine the lower and upper limits of independent variables in the mixture design. The limits are determined by considering the physical characteristics of the functional cereal texture so that a range similar to commercial cereals. The functional cereal formula optimization consists of formula design, manufacture of functional cereal and responses testing, responses analysis, determination of the optimal formula of functional cereal, and verification of the best functional cereal formula. The best functional cereal formula is analyzed proximately to determine the nutritional composition and calculate the %DV of the best functional cereal formula. The results showed that 17 optimization formulas were obtained with crispiness response ranging from 1.531 – 2.598 kgf, hardness responses ranging from 4.473 – 6.343 kgf, total phenolic compound responses ranging from 9.119 – 21.815 mg GAE/g, milk resistance responses ranging from 34.3 – 53.3 minutes, and swelling degree responses ranging from 257.3 – 301.7%. The model obtained for each response is a Linear model with a p-value <0.05, which meant the independent variable has a significant effect on the dependent variable. In formula optimization, the goal criteria for crispiness, hardness, milk resistance, and swelling degree responses were 2,045 kgf, 5,908 kgf, 43.9 minutes, and 279%. The goal criteria for the total phenolic content response was maximized. The optimal formula was obtained with a ingredients composition of 29.107% BBR, 53.593% corn, and 8.300% red beans with response values of crispiness, hardness, total phenolic content, resistance in milk, and swelling degree of 2.054 kgf, 5.821 kgf, 18.350 mg GAE/g, 44.326 minutes and 275.216%. Based on proximate analysis, the optimal formula of functional cereal products based on BBR, corn, and red beans has 3.972% water content, 2.519% ash content, 9.738% protein, 5.631% total fat, 78.140% carbohydrate, and 10.246% dietary fiber. Functional cereal products from the optimal formula in this study can be claimed as processed products that are high in fiber and can fulfill 10% of the daily dietary fiber needs of the general group per serving.