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All Journal Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Sabrina, A'isyah Mutiara
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Agriculture, Biological Sciences & Forestry

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Effect of coconut milk-rice ratios and cooling-reheating cycles in amylose-lipid complex of buras: Indonesian traditional rice cake Pranoto, Yudi; Sabrina, A'isyah Mutiara; Prawira, Muhammad Aditya
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1486

Abstract

Resistant starch (RS), particularly RS5, has attracted considerable scientific interest due to its potential health-promoting effects, including reduced risk of degenerative diseases. However, research on RS5 in commonly consumed food products, like Buras, a traditional Indonesian dish, remains limited. Buras is made by cooking rice with coconut milk, which contains starch and lipids that can interact to form amylose-lipid complexes. The present study evaluates the effect of varying rice-to-coconut milk ratios and multiple cooling-reheating cycles on the formation of RS5 in Buras. The experimental method involved preparing Buras with four different rice-to-coconut milk ratios: P1 (1:1), P2 (1:2), P3 (1:3), and P4 (1:4). After cooking, Buras were subjected to multiple cooling-heating cycles, where they were cooled at 4°C for 6 hours and reheated in a steamer for 10 minutes. Control samples (S0) underwent no cooling-reheating cycles. Several parameters were measured, including amylose content, RS, starch digestibility, physicochemical characteristics, and complexing index (CI). Results indicated that the P2 ratio (1:2) produced the highest RS (7%) and significantly reduced starch hydrolysis. The amylose-lipid complex in Buras was confirmed through XRD peaks at 13°, 17°, and 20°, as well as FTIR ester group signals. Additionally, multiple cooling-reheating cycles further increased RS content while reducing starch digestibility. The findings suggest that the rice-to-coconut milk ratio and post-cooking processing are crucial for optimizing RS5 formation in Buras, offering potential health benefits and improving its nutritional profile. This research contributes to modernizing traditional recipes while maintaining their cultural significance.
Resistant Starch Type 5 in Buras as Indonesian Traditional Food: Influence of Amylose Content and Multiple Cooling-Reheating Cycles Sabrina, A'isyah Mutiara; Pranoto, Yudi; Marseno, Djagal Wiseso; Prawira, Muhammad Aditya
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.44626

Abstract

High-resistant starch foods are gaining attention for their potential to lower the risk of diabetes, obesity, and degenerative diseases. One type of resistant starch (RS) is RS5, a starch-lipid complex. This study investigated the effects of amylose content and physical modifications on Buras, a traditional Indonesian food made from rice and coconut milk. The physicochemical characteristics were evaluated using three rice varieties (Setra Ramos, C4 Super, and Rojo Lele) and cooling-reheating cycles (Control, 1 cycle, 2 cycles). Setra Ramos exhibits the highest amylose and RS5 contents at 25.14% and 26.54%, respectively. High amylose content facilitates the formation of lipid-amylose helical structures, inhibiting starch digestibility by enzymes such as α-amylase. RS5 in Buras was identified by the presence of amylose-lipid complexes, as indicated by Scanning Electron Microscopy (SEM) for visualization of granule structure, X-ray Diffraction (XRD) for crystallinity, and Fourier-transform infrared spectroscopy (FTIR) for functional groups. The best treatment was obtained at 1 cycle of cooling-reheating (S1), which increased RS by 9% and reduced starch hydrolysis by 11%. This study examined strategies to enhance RS5 content and reduce starch digestibility with physical modifications. The findings showed that cooling-reheating cycle treatment significantly (p<0.05) increased RS content in Buras. This increase correlated with increased starch retrogradation and the formation of amylose-lipid complexes, thereby reducing starch digestibility. Consequently, traditional food products become healthier and help control blood sugar levels. Therefore, simple thermal modification, such as cooling and reheating, improves the functional properties of starch-based traditional foods.
Co-Authors Djagal Wiseso Marseno Prawira, Muhammad Aditya Yudi Pranoto