The Effect of Substitution of Red Rice Flour (Oryza nivara) on The Making of Bolu Cukke Traditional Cake Dewi Burhan, Rindam Latief, Meta Mahendradatta
Universitas Hasanuddin
Abstract
Bolu Cukke is a traditional cake typical of the Soppeng district, South Sulawesi which is made from wheat flour. Wheat flour has an unfavorable effect on people with autism spectrum disorder (ASD) and people with celiac disease because of the gluten content. Efforts can be made to reduce the consumption of wheat flour, namely by utilizing one of the gluten-free local food ingredients, such as red rice as an alternative ingredient to partial substitute wheat flour. The purpose of this study was to determine the best formulation for traditional cake products made from red rice flour based on organoleptic tests and to determine the chemical characteristics of Bolu Cukke without using red rice flour (control) and Bolu Cukke with the use of red rice flour. The method in this study consisted of several stages, namely the first stage carried out organoleptic tests, and the second stage continued with the best formulation and control to be tested, including proximate test and antioxidant activity test. The results obtained in this study, namely organoleptic testing produced the best treatment with the formulation of 75% red rice flour: 25% wheat flour then followed by chemical analysis based on the T-Test which showed that the water content, protein content, carbohydrate content and antioxidant activity had a significant effect (p<0.05) and ash content and fat content had no significant effect (p>0.05). The conclusion obtained is that in treatment A2 with the use of 75% red rice flour: 25% wheat flour is the best treatment from the organoleptic test. The results of the chemical characteristics of the Bolu Cukke treatment without the use of red rice flour anda Bolu Cukke with the use of red rice flour had a water content value of 22,32% and 16,70%- ash content of 1,49% and 1,56%- fat content of 17,93% and 15.51%- protein content of 8,53% and 8,08%- carbohydrate content of 49,73% and 58,15%- and antioxidant activity based on IC50 3003.337 ppm and 1923,692 ppm.
Keywords: Bolu Cukke, flour wheat, red rice flour
Topic: Food processing, safety and diversification
