Characteristics of Red Bean-Mocaf biscuits as alternative high-fiber low-sugar snacks
Main Article Content
Keywords
nutritional value, starch digestibility, shelf life, red beans, Mocaf
Abstract
Background and aim: Biscuits are very popular in Indonesia, but the most common types in the market have low nutritional content. Meanwhile, red bean flour and Mocaf are rich in nutrients, especially fiber, and their combination is expected to form a biscuit product that is nutritious and highly liked. Therefore, this study aims to analyze the nutritional value, organoleptic quality, resistant starch and digestibility starch, as well as the shelf life of red bean and mocaf biscuit.
Methods: A total of four formulation of red bean flour to Mocaf ratio were compared, 44%:0% (F1), 31%:13% (F2), 22%:22% (F3), and 13%:31%.
Results: F2 was the best formulation which had protein (12.38%), dietary fiber (14.95%), and total sugar contents (4.09%) appropriate to the quality requirements of biscuits according to SNI. It also had high fiber and low sugar which is in line with the National Agency of Drug and Food Control, while the shelf life was 31 days at a temperature of 25 o C.
ConclusionsThe addition of Mocaf in the biscuits increased starch digesbility and resistant starch, thus formula without Mocaf had the highest resistant starch (2.07%) and the lowest starch digestibility (43.61%).
References
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23. AOAC. Official methods analysis of the associations of official analitical chemist. Association of Official Analitycal Chemists. Washington, DC; 1970.
24. Juliano BO. A simplified sssay for milled rice amylose measurement. J Cereal Sci Today. 1971;16:334–6.
25. AOAC. Official Methods of Analysis of The Association of Official Analytical Chemists. Washington DC, USA; 1995.
26. AOAC. Official Methods of Analysis of The Association of Official Analytical Chemists. 18th ed. Washington DC; 2007.
27. Sullivan WG, Wicks EM, Koelling CP. Engineering Economy. 17th ed. Pearson Education; 2019. 635–43 p.
28. Asiah N, Cempaka L, David W. Pendugaan umur simpan produk pangan. UB Press. Jakarta Selatan: UB Press; 2018. 1–133 p.
29. Singh TK, Cadwallader KR. Ways of measuring shelf-life and spoilage. Understanding and Measuring the Shelf-Life of Food. USA: Woodhead Publishing Series in Food Science, Technology and Nutrition; 2004. 165–183 p. doi:10.1533/9781855739024.2.165.
30. Ayustaningwarno F, Verkerk R, Fogliano V, Dekker M. The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips. Innovative Food Science & Emerging Technologies. 2020 Jan 1;59:102251. doi:10.1016/j.ifset.2019.102251.
31. National Standardization Agency of Indonesia. Biskuit (SNI 2973:2011). Jakarta: Badan Pusat Statistik; 2011. 1–41 p.
32. National Standardization Agency of Indonesia. SNI 01-2973- 1992. Bsn. 1992;1–5.
33. Indonesian Food and Drug Authority. Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 21 Tahun 2016 Tentang Kategori Pangan. 2016.
34. Surahman DN, Ekafitri R, Desnilasari D, et al. Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method. Biopropal Indonesia. 2020;11(2):127. doi:10.36974/jbi.v11i2.5898.
35. Ismawati I. Pendugaan umur simpan menggunakan metode accelerated shelf life test (ASLT) model arrhenius pada jamu “Sari Rapet Super.” Journal of Food Technology and Agroindustry. 2019;1(2):37–42. doi:10.24929/jfta.v1i2.781.
36. Diniyah N, Giyarto, Subagio A, Akhiriani RA. Pendugaan umur simpan “Beras Cerdas” berbasis MOCAF, tepung jagung menggunakan metode accelerated shelf-life testing (ASLT) pendekatan arrhenius. J Agro-based Ind. 2015;32(1):1–8.
37. Rahman T, Sulaiman NF, Turmala E, Andriansyah RCE, Luthfiyanti R, Triyono A. Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model. IOP Conference Series: Earth and Environmental Science. 2019;251(1). doi:10.1088/1755-1315/251/1/012035.
38. National Standardization Agency of Indonesia. Standar Nasional Indonesia Biskuit SNI 01-2973-1992 [Internet]. 1992. p. 1–6. Available from: http://sispk.bsn.go.id/SNI/DetailSNI/3324
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40. Sundari D, Almasyhuri A, Lamid A. Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. Media Peneliti dan Pengembangan Kesehatan. 2015 Dec;25(4):235–42. doi:10.22435/mpk.v25i4.4590.235-242.
41. Yenrina R, Anggraini T, Kadri A. Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.). AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment. 2020;4(1):48–53. doi:10.29165/ajarcde.v4i1.38.
42. Sulfiani S, Sukainah A, Mustarin A. Pengaruh Lama dan Suhu Pengasapan Dengan Menggunakan Metode Pengasapan Panas Terhadap Mutu Ikan Lele Asap. Jurnal Pendidikan Teknologi Pertanian. 2017;3:93. doi:10.26858/jptp.v3i0.5468.
43. Izwardy D, Mahmud MK, Hermana, Nazarina. Indonesian Food Composition Table 2017. Ministry of Health Republic of Indonesia. 2017. 1–135 p.
44. Utami AN, Anjani G. Substitusi Isolat Protein Kedelai pada Daging Analog Kacang Merah. Journal of Nutrition College. 2016;5(Jilid 3):402–11.
45. Ministry of Health Republic of Indonesia. Peraturan Menteri Kesehatan Republik Indonesia No 28 Tahun 2019. 2019.
46. Pujilestari S, Fajri S, Sabrina N. Beras (Oryzae Sativa) Dan Tepung Kacang Merah ( Phaseolus Vulgaris L.) Terhadap Mutu Kue Kembang Goyang. Jurnal Teknologi Pangan Kesehatan. 2021;3(1):18–25. doi:10.36441/jtepakes.v3i1.531.
47. Riskiani D, Ishartani D, Rachmawanti D. Utilization of canna (Canna edulis ker.) flour as subsitution of wheat flour in production of high protein energy biscuit with addition kidney bean (Phaseolus vulgaris L.) flour. Jurnal Teknosains Pangan. 2014;3(1):96–105.
48. Wang R, Wang R, Yang B. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Science and Emerging Technologies. 2009;10(2):289–92. doi:10.1016/j.ifset.2008.12.002.
49. Nurhayati AD, Rimbawan R, Anwar F, Winarto A. Potensi Penggunaan Metode In Vitro dalam Memperkirakan Pemeringkatan Indeks Glikemik In Vivo pada Beberapa Varietas Beras yang Dimasak. Indonesian Journal of Human Nutrition. 2019;6(2):119–38. doi:10.21776/ub.ijhn.2019.006.02.6.
50. Fathurrizqiah R, Panunggal B. Kandungan Pati Resisten, Amilosa, Dan Amilopektin Snack Bar Sorgum Sebagai Alternatif Makanan Selingan Bagi Penderita Diabetes Mellitus Tipe 2. Journal of Nutrition College. 2015;4(2):562–9. doi:10.14710/jnc.v4i4.10163.
51. Syafii F, Yudianti. Analisis kadar pati resisten, total serat dan daya terima kabosol tersubstitusi tepung pisang kepok termodifikasi. Jurnal Kesehatan Manarang. 2022;8(1):43–50. doi:10.33490/jkm.v8i1.590.
52. Robertson GL. Packaging materials for biscuits and their influence on shelf life. Fourth Edi. Manley’s Technology of Biscuits, Crackers and Cookies: Fourth Edition. Woodhead Publishing Limited; 2011. 247–267 p. doi:10.1533/9780857093646.2.247.
2. Sardi M, Tobing MNB, Putri A widani, et al. Nutritional Claim in Different Types of High Fiber Snack: Literature Review. Andaliman Jurnal Gizi Pangan, Klink dan Masyarakat. 2021;1(13):39–45.
3. Aini FY, Affandi DR, Basito. Kajian Penggunaan Pemanis Sorbitol sebagai Pengganti Sukrosa terhadap Karakteristik Fisik dan Kimia Biskuit Berbasis Tepung Jangung (Zea mays) dan Tepung Kacang Merah (Phaseoulus vulgaris L.). Jurnal Teknologi Hasil Pertanian. 2016;9(2):22–32. doi:10.20961/jthp.v9i2.17460.
4. Ekpenyong CE, Udokang N, Akpan EE, Samson TK. Double Burden, Non-Communicable Diseases And Risk Factors Evaluation In Sub-Saharan Africa: The Nigerian Experience. European Journal of Sustainable Development. 2012;1(2):249. doi:10.14207/ejsd.2012.v1n2p249.
5. Hastuti AR, Afifah DN. Analisis Aktivitas Antioksidan, Analisis Kandungan Gizi, Uji Organoleptik Snack Bar Sesame Seed Dan Tepung Labu Kuning Sebagai Alternatif Makanan Selingan Dengan Tinggi Antioksidan. Journal of Nutrition College. 2019;8(4):219–30. doi:10.14710/jnc.v8i4.25835.
6. Lattimer JM, Haub MD. Effects of dietary fiber and its components on metabolic health. Nutrients. 2010;2(12):1266–89. doi:10.3390/nu2121266.
7. Sari LN, Rowa SS, Suaib F. Daya terima dan kandungan zat gizi makro biskuit substitusi tepung kacang merah dan tepung talas. Media Gizi Pangan. 2019;26(1):37–45. doi:10.32382/mgp.v26i1.473.
8. Ratnasari D, Yunianta. Effect of mung bean flour, pumpkin flour, margarine on physico-chemical and organoleptic biscuit. J Pangan dan Agroindustri. 2015;3(4):1652–61.
9. Yanis M, Handayani Y, Waryat. Diversifikasi Pangan Dari Tepung Sukun Untuk Mengurangi Konsumsi Tepung Terigu Di Kepulauan Seribu, Provinsi Dki Jakarta. Buletin Pertanian Perkotaan. 2014;4(1):13–9.
10. Kesuma CP, Adi AC, Muniroh L. Pengaruh substitusi rumput laut (Eucheuma cottonii) dan jamur tiram (Pleurotus ostreatus) terhadap daya terima dan kandungan serat pada biskuit. Media Gizi Indones. 2015;10(2):146–50. doi:10.20473/mgi.v10i2.146-150.
11. Karmilah, Ervianingsih, Maryam S. Formulasi dan evaluasi biskuit tepung biji (Persea semen) sebagai makanan alternatif penderita diabetes melitus. Jurnal Warta Farmasi. 2016;5(1):37–49.
12. Kustanti I. Formulasi Biskuit Rendah Indeks Glikemik (Batik) Dengan Subtitusi Tepung Pisang Klutuk (Musa Balbisiana Colla) Dan Tepung Tempe. Jurnal Aplikasi Teknologi Pangan. 2017;6(1):12–8. doi:10.17728/jatp.217.
13. Arsyad M. Effect of Mocaf Flour Addition Towards The Quality of Biscuit Production. Jurnal Agropolitan. 2016;3(3):52–61.
14. Rosa D, Purwidiani N. Pengaruh Proposi Tepung Jagung dan Tepung Kacang Merah Terhadap Sifat Organoleptik Serta Kandungan Gizi Brownies Kukus. Jurnal Tata Boga. 2019;8(2):371–9.
15. Badan Pusat Statistik. Statistics of Seasonal Vegetable and Fruit Plants. Subdirektorat Statistik Hortikultura Subdirectorate of Horticulture Statistics, editor. Badan Pusat Statistik. Badan Pusat Statistik Republik Indonesia; 2018.
16. Arief R, Novitasari E, Asnawi R. Food Diversification of Cassava as Non-Rice Based Functional Food in Lampung. Planta Tropikal Journal of Agro Science. 2018;6(2):62–9. doi:10.18196/pt.2018.081.62-69.
17. Suprapto, Aliyah N, Kristiningrum E, Agus D, Anggraeni P. Parameter Utama Tepung Modified Cassava Flour (Mocaf) Kaya Beta-Karoten. Jurnal Standardisasi. 2020;22:153–62. doi:10.31153/js.v22i2.834.
18. Mubarokah B. Pengaruh Rasio Mocaf (Modified Cassava Flour) Dengan Tepung Terigu Dan Penambahan Tepung Daun Kelor Terhadap Sifat Fisik, Kimia, Dan Organoleptik Biskuit. Brawijaya; 2012.
19. Indonesian Food and Drug Authority. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 13 Tahun 2019 Batas Maksimal Cemaran Mikroba Dalam Pangan Olahan. 2018.
20. Indonesian Food and Drug Authority. Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 13 Tahun 2016 Tentang Pengawasan Klaim Pada Label Dan Iklan Pangan Olahan. 2016.
21. AOAC. Official methods of analysis of AOAC International. 18th ed. Vol. 15 th, Association of Official Agricultural Chemists. Washington, D.C. Gaithersburg Md.: AOAC International; 2005. 136–138 p.
22. Watts BM, Ylimaki GL, Jeffery LE, Elias LG. Basic Sensory Methods for Food Evaluation. Development Research Centre (Canada); 1989. 1–164 p.
23. AOAC. Official methods analysis of the associations of official analitical chemist. Association of Official Analitycal Chemists. Washington, DC; 1970.
24. Juliano BO. A simplified sssay for milled rice amylose measurement. J Cereal Sci Today. 1971;16:334–6.
25. AOAC. Official Methods of Analysis of The Association of Official Analytical Chemists. Washington DC, USA; 1995.
26. AOAC. Official Methods of Analysis of The Association of Official Analytical Chemists. 18th ed. Washington DC; 2007.
27. Sullivan WG, Wicks EM, Koelling CP. Engineering Economy. 17th ed. Pearson Education; 2019. 635–43 p.
28. Asiah N, Cempaka L, David W. Pendugaan umur simpan produk pangan. UB Press. Jakarta Selatan: UB Press; 2018. 1–133 p.
29. Singh TK, Cadwallader KR. Ways of measuring shelf-life and spoilage. Understanding and Measuring the Shelf-Life of Food. USA: Woodhead Publishing Series in Food Science, Technology and Nutrition; 2004. 165–183 p. doi:10.1533/9781855739024.2.165.
30. Ayustaningwarno F, Verkerk R, Fogliano V, Dekker M. The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips. Innovative Food Science & Emerging Technologies. 2020 Jan 1;59:102251. doi:10.1016/j.ifset.2019.102251.
31. National Standardization Agency of Indonesia. Biskuit (SNI 2973:2011). Jakarta: Badan Pusat Statistik; 2011. 1–41 p.
32. National Standardization Agency of Indonesia. SNI 01-2973- 1992. Bsn. 1992;1–5.
33. Indonesian Food and Drug Authority. Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 21 Tahun 2016 Tentang Kategori Pangan. 2016.
34. Surahman DN, Ekafitri R, Desnilasari D, et al. Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method. Biopropal Indonesia. 2020;11(2):127. doi:10.36974/jbi.v11i2.5898.
35. Ismawati I. Pendugaan umur simpan menggunakan metode accelerated shelf life test (ASLT) model arrhenius pada jamu “Sari Rapet Super.” Journal of Food Technology and Agroindustry. 2019;1(2):37–42. doi:10.24929/jfta.v1i2.781.
36. Diniyah N, Giyarto, Subagio A, Akhiriani RA. Pendugaan umur simpan “Beras Cerdas” berbasis MOCAF, tepung jagung menggunakan metode accelerated shelf-life testing (ASLT) pendekatan arrhenius. J Agro-based Ind. 2015;32(1):1–8.
37. Rahman T, Sulaiman NF, Turmala E, Andriansyah RCE, Luthfiyanti R, Triyono A. Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model. IOP Conference Series: Earth and Environmental Science. 2019;251(1). doi:10.1088/1755-1315/251/1/012035.
38. National Standardization Agency of Indonesia. Standar Nasional Indonesia Biskuit SNI 01-2973-1992 [Internet]. 1992. p. 1–6. Available from: http://sispk.bsn.go.id/SNI/DetailSNI/3324
39. Rohmah DUM, Luketsi WP, Windarwati S. Analisis Organoleptik Edible Straw Dari Buah Nanas (Ananas Comosus L.) Subgrade Varietas Queen. Agrointek : Jurnal Teknologi Industri Pertanian. 2020;14(1):24–35. doi:10.21107/agrointek.v14i1.5787.
40. Sundari D, Almasyhuri A, Lamid A. Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. Media Peneliti dan Pengembangan Kesehatan. 2015 Dec;25(4):235–42. doi:10.22435/mpk.v25i4.4590.235-242.
41. Yenrina R, Anggraini T, Kadri A. Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.). AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment. 2020;4(1):48–53. doi:10.29165/ajarcde.v4i1.38.
42. Sulfiani S, Sukainah A, Mustarin A. Pengaruh Lama dan Suhu Pengasapan Dengan Menggunakan Metode Pengasapan Panas Terhadap Mutu Ikan Lele Asap. Jurnal Pendidikan Teknologi Pertanian. 2017;3:93. doi:10.26858/jptp.v3i0.5468.
43. Izwardy D, Mahmud MK, Hermana, Nazarina. Indonesian Food Composition Table 2017. Ministry of Health Republic of Indonesia. 2017. 1–135 p.
44. Utami AN, Anjani G. Substitusi Isolat Protein Kedelai pada Daging Analog Kacang Merah. Journal of Nutrition College. 2016;5(Jilid 3):402–11.
45. Ministry of Health Republic of Indonesia. Peraturan Menteri Kesehatan Republik Indonesia No 28 Tahun 2019. 2019.
46. Pujilestari S, Fajri S, Sabrina N. Beras (Oryzae Sativa) Dan Tepung Kacang Merah ( Phaseolus Vulgaris L.) Terhadap Mutu Kue Kembang Goyang. Jurnal Teknologi Pangan Kesehatan. 2021;3(1):18–25. doi:10.36441/jtepakes.v3i1.531.
47. Riskiani D, Ishartani D, Rachmawanti D. Utilization of canna (Canna edulis ker.) flour as subsitution of wheat flour in production of high protein energy biscuit with addition kidney bean (Phaseolus vulgaris L.) flour. Jurnal Teknosains Pangan. 2014;3(1):96–105.
48. Wang R, Wang R, Yang B. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Science and Emerging Technologies. 2009;10(2):289–92. doi:10.1016/j.ifset.2008.12.002.
49. Nurhayati AD, Rimbawan R, Anwar F, Winarto A. Potensi Penggunaan Metode In Vitro dalam Memperkirakan Pemeringkatan Indeks Glikemik In Vivo pada Beberapa Varietas Beras yang Dimasak. Indonesian Journal of Human Nutrition. 2019;6(2):119–38. doi:10.21776/ub.ijhn.2019.006.02.6.
50. Fathurrizqiah R, Panunggal B. Kandungan Pati Resisten, Amilosa, Dan Amilopektin Snack Bar Sorgum Sebagai Alternatif Makanan Selingan Bagi Penderita Diabetes Mellitus Tipe 2. Journal of Nutrition College. 2015;4(2):562–9. doi:10.14710/jnc.v4i4.10163.
51. Syafii F, Yudianti. Analisis kadar pati resisten, total serat dan daya terima kabosol tersubstitusi tepung pisang kepok termodifikasi. Jurnal Kesehatan Manarang. 2022;8(1):43–50. doi:10.33490/jkm.v8i1.590.
52. Robertson GL. Packaging materials for biscuits and their influence on shelf life. Fourth Edi. Manley’s Technology of Biscuits, Crackers and Cookies: Fourth Edition. Woodhead Publishing Limited; 2011. 247–267 p. doi:10.1533/9780857093646.2.247.
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Afifah DN, Ayustaningwarno F, Febriyanti F, Nadia IP, Ratri LK, Rahadiyanti A, et al. Characteristics of Red Bean-Mocaf biscuits as alternative high-fiber low-sugar snacks. Progr Nutr [Internet]. 2024 Mar. 26 [cited 2024 Jul. 27];26(1):e2024006. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/15427
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How to Cite
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Afifah DN, Ayustaningwarno F, Febriyanti F, Nadia IP, Ratri LK, Rahadiyanti A, et al. Characteristics of Red Bean-Mocaf biscuits as alternative high-fiber low-sugar snacks. Progr Nutr [Internet]. 2024 Mar. 26 [cited 2024 Jul. 27];26(1):e2024006. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/15427
