Pengembangan Minuman RTD Berbasis Bekatul dan Aneka Legum

Abstract

Bekatul merupakan hasil samping penggilingan padi yang memiliki potensi sebagai bahan baku lokal yang kaya akan senyawa bioaktif, namun pemanfaatannya dalam produk pangan masih terbatas karena sifatnya yang mudah tengik serta karakteristik sensorinya tidak familiar bagi masyarakat. Penelitian ini bertujuan mengembangkan minuman RTD berbasis bekatul dan aneka legum melalui penentuan total padatan serta evaluasi pengaruh penggunaan bekatul putih, merah, dan hitam terhadap karakteristik proksimat, kapasitas antioksidan, total fenolik, dan tingkat penerimaan sensorinya. Penambahan legum dilakukan untuk meningkatkan nilai gizi, khususnya protein, serta mendukung penerimaan sensori produk. Penelitian dilaksanakan dalam tiga tahap, yaitu penelitian pendahuluan, penentuan total padatan, dan pengujian penggunaan jenis bekatul yang berbeda terhadap karakteristik produk. Hasil penelitian menunjukkan penggunaan total padatan bahan utama sebesar 16% memiliki tingkat penerimaan terbaik. Berdasarkan analisis menggunakan metode indeks efektivitas De Garmo, penggunaan bekatul merah pada produk ditetapkan sebagai formula terbaik. Formula ini memiliki kadar protein sebesar 3,02%, kapasitas antioksidan 74,86%, dan total fenolik 1080,52 mg GAE/L serta menunjukkan keseimbangan terbaik antara karakteristik fungsional, penerimaan sensori, dan aspek ekonomi.

Rice bran is a by-product of rice milling that has potential as a local raw material rich in bioactive compounds. However, its utilization in food products remains limited due to its susceptibility to rancidity and unfamiliar sensory characteristics. This study aimed to develop a rice bran–based ready-to-drink (RTD) beverage with various legumes through total solids optimization and to evaluate the effects of white, red, and black rice bran on proximate composition, antioxidant capacity, total phenolic content, and sensory acceptance. Legumes were added to improve nutritional value, particularly protein content, and to enhance sensory acceptance. The study was conducted in three stages: preliminary study, total solids optimization, and evaluation of different rice bran types on product characteristics. The results showed that a total solids content of 16% in the main ingredients achieved the highest sensory acceptability. Based on the De Garmo effectiveness index analysis, the formulation containing red rice bran was selected as the best formulation. This formulation contained 3.02% protein, 74.86% antioxidant capacity, and 1080.52 mg GAE/L total phenolic content, while demonstrating the best balance among functional properties, sensory acceptability, and economic aspects.