Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Abstract

Kembang goyang is Indonesian traditional snack, but it has quite low of dietary fiber and resistant starch content. Organic and nonorganic red rice could be used to increase level of dietary fiber by transforming it into red rice flour and used as a substitute of white rice flour in the making of kembang goyang snack. The purpose of this study is to determine type and substitution ratio of red rice flour into white rice flour to produce the best formulation of kembang goyang snack based on its dietary fiber content and texture. Kembang goyang snack is made by organic and nonorganic red rice flour with different ratios of red rice flour: white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The result showed that organic red rice flour has lower yield (91,47 ± 0,23%) compared to nonorganic red rice flour's yield (92,80 ± 0,09%). In contrast, the dietary fiber content (8,09 ± 0,04%) and resistant starch content (3,95 ± 0,00%) of organic red rice flour is higher than the dietary fiber content (6,46 ± 0,07%) and resistant starch content (1,76 ± 0,03%) of non-organic red rice flour. Overall, the moisture content for both types of red rice flour ranged between 5,91 ± 0,08 to 6,35 ± 0,60%. The best formulation of kembang goyang snack is obtained by using organic red rice flour at ratio 40:60 of red rice flour and white rice flour. The product is classified as fiber-rich product and has similar texture (toughness and fracturability) to commercial product with 6,30 ± 0,01% of resistant starch content.