Pengembangan Produk Mochi Tinggi Serat Pangan dan Rendah Gula Berbahan Dasar Tepung Beras Merah

Abstract

Di Indonesia, angka obesitas mencapai 23,4% terutama di kalangan perempuan. Konsumsi makanan manis dengan tinggi kalori, lemak, dan gula, namun rendah serat menjadi salah satu penyebab obesitas. Oleh karena itu diperlukan pengembangan produk pangan dengan intervensi gizi pada salah satu makanan manis yaitu mochi. Pengembangan mochi terbuat dari substitusi tepung beras merah dan pemanis stevia. Penelitian ini bertujuan untuk mengetahui karakteristik kimia pada mochi dan formulasi mochi terbaik yang dapat memenuhi klaim tinggi serat, rendah gula dengan karakteristik sensori yang disukai. Formulasi produk dibuat dengan perbandingan tepung beras ketan dan tepung beras merah masing-masing 100:0 (kontrol); 75:25; 67:33; dan 58:42 (% b/b). Karakteristik produk mochi kacang merah dengan substitusi tepung beras merah dan penggunaan pemanis stevia memiliki kadar air 44,00 - 44,44%; kadar abu 0,65 - 0,70%; kadar lemak 0,82 - 11,24%; kadar protein 5,51-5,74%; serat pangan 11,51-15,50%; kadar gula sukrosa 1,54 - 1,68%; kadar karbohidrat 47,33 - 48,56%; kalori 222,44 - 223,70 kkal/100g. Formula mochi terbaik adalah substitusi 75% tepung beras ketan dan 25% tepung beras merah (formula 1), dengan kandungan serat 15,50 ± 0,12% bb dan gula 1,61±0,05% bb serta penerimaan sensori terbaik secara keseluruhan 5,16 (agak suka).In Indonesia, the obesity rate has reached 23.4%, particularly among women. The consumption of sweet foods that are high in calories, fat, and sugar but low in fiber is one of the contributing factors to obesity. Therefore, it is necessary to develop food products with nutritional interventions, including sweet foods such as mochi. This study focuses on developing mochi using brown rice flour as a substitute and stevia as a sweetener. This research aims to determine the chemical characteristics of mochi and identify the best formulation that meets the claims of being high in fiber and low in sugar, while still having favorable sensory characteristics. The product was formulated using various ratios of glutinous rice flour to brown rice flour: 100:0 (control); 75:25; 67:33; and 58:42 (% w/w). The mochi based on brown rice flour showed the following chemical characteristics: moisture content 44.00 – 44.44%, ash content 0.65 – 0.70%, fat content 0.82 – 11.24%, protein content 5.51 – 5.74%, dietary fiber 11.51 – 15.50%, sucrose content 1.54 – 1.68%, carbohydrate content 47.33 – 48.56%, and energy 222.44–223.70 kcal/100g. The best mochi formulation is a substitution ratio of 75% glutinous rice flour and 25% brown rice flour (Formula 1), with a dietary fiber content of 15.50 ± 0.12% (w/w); sugar content of 1.61 ± 0.05% (w/w); and the highest overall sensory score of 5.16 (somewhat like).