Formulasi Bubuk Minuman Berbahan Dasar Beras Hitam (Oryza sativa L. indica) untuk Lansia Penyandang Diabetes Mellitus Tipe 2

Rianita Pramitasari (Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jl. Jenderal Sudirman No. 51, Jakarta 12930)
Mary Astuti (Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281)
Yustinus Marsono (Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281)

agriTECH
Vol 38, No 1 (2018)

The aim of this research was to get a formula of black rice powder beverage for elderly with type 2 diabetes mellitus. The formulation was done by mixing gelatinized black rice powder with black soybean protein extract, black rice anthocyanin extract, aspartame, and salt based on total energy calculation, taste, and anthocyanin content. The analysis included chemical composition (moisture, ash, total protein, total lipid, and carbohydrate content) of gelatinized black rice, black soybean protein extract, and total anthocyanin content. Nutritional composition, sensory, antioxidant, and recommended dietary allowance of beverage powder was examined. The result showed that each serving with weight 19.91 g/200 mL contained 100 mg of anthocyanin, 10.34 g of carbohydrate, 5.91 g of protein, and 0.77 g of fat. The beverage had 4.8 (neutral-rather like) of preference level based on sensory analysis in elderly.  The antioxidant activity based on DPPH radical scavenging ability was 93.33±0.95 % of and could suffice 3.6–4.52% of total energy/serving based on recommended dietary allowance. ABSTRAKPenelitian ini bertujuan untuk mendapatkan formula minuman bubuk berbahan dasar beras hitam untuk lansia penyandang diabetes mellitus (DM) tipe 2. Formulasi minuman bubuk dilakukan dengan mencampur bubuk nasi beras hitam dengan ekstrak protein kedelai hitam, ekstrak antosianin beras hitam, aspartam, dan garam dapur berdasarkan perhitungan energi total, cita rasa, dan kadar antosianin total. Analisis meliputi komposisi kimia (kadar air, abu, protein total, lemak total, dan karbohidrat) bubuk nasi beras hitam, ekstrak protein kedelai hitam dan kadar antosianin total. Pada minuman bubuk hasil formulasi dihitung komposisi nilai gizi, uji kesukaan, aktivitas antioksidan, dan Angka Kecukupan Gizi (AKG). Hasil penelitian menunjukkan bahwa satu takaran saji dengan berat 19,91 g/200 mL mengandung antosianin 100 mg/takaran saji, karbohidrat 10,34 g, protein 5,91 g, dan lemak 0,77 g. Minuman yang dihasilkan memiliki tingkat kesukaan sebesar 4,8 (netral-agak menyukai) berdasarkan uji sensoris pada lansia, memiliki aktivitas antioksidan 93,33±0,95% berdasarkan kemampuan penangkapan radikal DPPH, dan mampu mencukupi 3,68–4,52% kebutuhan energi total/takaran saji berdasarkan AKG lansia per hari.