PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.

PEMBUATAN BUBUR INSTAN BERAS MERAH DENGAN PENAMBAHAN TEPUNG KACANG MERAH UNTUK MENINGKATKAN NILAI GIZI MP ASI

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi

Oral Administration of Red Rice (Oryza nivara) Bran Extract Reduced Weight, Visceral Fat And Liver Steatosis Amount in Obesity Male Wistar Rats (Rattus norvegicus)

Background: Nonalcoholic fatty liver disease (NAFLD) is associated with obesity. Red rice (Oryza nivara) bran is known to contain polyphenol and antioxidants that might be potential in reducing body weight and visceral fat in obese mice and preventing liver steatosis. This study was aimed to prove the effect of oral administration of red rice bran (Oryza nivara) extract on body weight, visceral fat, and liver steatosis amount in obese male Wistar rats. Method: In this research, the subjects were 36 male obese (Lee index > 0.3) white rats (Rattus norvegicus) Wistar strain, 4-5 months old, divided into two groups. The control group received a placebo and the treatment group received 460mg/200gram red rice bran extract for 5-weeks. Bodyweight, visceral fat, and the amount of liver steatosis were observed. Differences between groups in each variable were analyzed. Results: The weight of the control group and the treatment group was 321.17 ± 19.04 grams and 305.72 ± 12.89 grams (p < 0.05). The visceral fat weight was 3.15 ± 0.34 grams in the control group and 2.99 ± 0.34 grams (p > 0.05) in the treatment group. Liver steatosis amount was 41 ± 18 cells per visual field in the control group, and 21 ± 12 (p < 0.05) in the treatment group. Conclusion: Oral administration of red rice bran extract can reduce body weight and liver steatosis amount in obese Wistar rats. The extract of red rice bran did not have a significant effect in reducing visceral fat.

Karakteristik sifat sensoris dan kimia pada kue kering hasil dari formulasi tepung beras merah (Oryza nivara L.) dan mocaf (modified cassava flour)

Konsumsi protein dan karbohidrat dalam bentuk kue kering diharapkan mampu menambah asupan gizi masyarakat. Mocaf (Modified Cassava Flour) menjadi salah satu komoditas lokal yang dapat menggantikan tepung trigu dalam pembuatan kue kering. Walaupun demikian, mocaf mengandung protein yang rendah yaitu 1,2%, sehingga penambahan tepung beras merah (TBM) dapat menghasilkan kue kering dengan mutu yang lebih baik sekaligus mendukung diversifikasi pangan. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi TBM dan mocaf terhadap sifat kimia dan karakteristik sensoris kue kering. Rancangan Acak Lengkap dengan 5 perlakuan untuk perbandingan TBM (g) dan mocaf (g), yaitu 0:100, 25:75, 50:50, 75:25, dan 100:0, dengan 4 ulangan digunakan pada penelitian ini. Parameter yang diamati adalah sifat sensoris dan kimia. Data sifat kimia dianalisis mengunakan sidik ragam, sedangkan data sensoris diolah mengunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa formulasi TBM dan mocaf berpengaruh tidak nyata terhadap kadar air, abu dan lemak, namun berpengaruh nyata terhadap kadar protein, karbohidrat, serta sifat sensoris hedonik dan mutu hedonik. Perlakuan terbaik diperlihatkan pada formulasi TBM 75 g dan mocaf 25 g yang menghasilkan cookies dengan kadar air 2,16%, kadar abu 1,99%, kadar lemak 14,97%, kadar protein 9,66%, dan kadar karbohidrat 70,27%, sedangkan sifat sensoris hedoniknya untuk warna, aroma, tekstur, dan rasa berada pada kisaran suka. Sifat sensoris mutu hedonik cookies yang dihasilkan adalah berwarna agak coklat, agak beraroma TBM, tekstur renyah dan agak berasa TBM.

Pemberian Nasi Beras Merah (Oriza Nivara) dan Nasi Beras Hitam (Oriza Sativa L. Indica) terhadap Perubahan Kadar Glukosa pada Penderita Diabetes Melitus

This study aims to determine the effect of giving brown rice (Oryza nivara) and black rice (Oryza Sativa L. Indica) to changes in blood glucose levels in people with diabetes mellitus in Kendari City. This research method was carried out with a quasi-experimental design with a pre-post test design test. The results of the study on checking blood glucose levels before and after giving brown rice (Oryza nivara) and black rice (Oryza sativa L. indica) within one week obtained P-Value = 0.000 from P-Value <0.05, while in comparison between brown rice (Oryza nivara) and black rice (Oryza sativa L. indica) on changes in blood glucose in people with diabetes mellitus in Kendari City obtained P-Value = 0.19 from P-Value < 0.05. In conclusion, there is an effect of giving red rice (Oryza nivara) and black rice (Oryza sativa L. indica) on changes in blood glucose in people with diabetes mellitus in Kendari City. Keywords: Diabetes Mellitus, Blood Glucose Level, Black Rice, Brown Rice

PENGARUH SUBTITUSI TEPUNG BERAS MERAH (ORYZA NIVARA) DENGAN PENAMBAHAN PISANG (MUSA PARADISIACA L) TERHADAP SIFAT FISIK DAN KIMIA ALMOND CRISPY

Buah pisang adalah bahan pangan yang bergizi, sumber karbohidrat, vitamin dan mineral. Beras merah merupakan bahan pangan yang kaya akan kandungan antosianin. Salah satu bentuk olahan beras merah paling sederhana adalah pembuatan tepung beras merah. Penggunaan dan pemanfaatan pisang dan tepung beras merah menjadi substitusi pengolahan pangan dapat direalisasikan oleh industri-industri yang bergerak pada bidang pangan, salah satunya yaitu industri kukis.Penelitian ini bertujuan untuk menghasilkan produk kukis yaitu almond crispy dengan penambahan pisang dan substitusi tepung beras merah. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama perbandingan tepung beras merah dan pisang (80% : 20%; 70% : 30% ; 60% : 40%). Faktor kedua yaitu jenis pisang (Pisang Susu, Pisang Ambon, Pisang Kepok). Hasil penelitian ini menunjukan kadar air tertinggi terdapat pada formulasi tepung beras merah 60% dan pisang kapok 40% sebesar 3,74%. Kadar abu tertinggi dengan formulasi tepung beras merah 80% dan pisang susu 20% sebesar 3,85%. Aktivitas antioksidan tertinggi dengan formulasi tepung beras merah 70% dan pisang susu 30% sebesar 16,80%.

Identification of long noncoding natural antisense transcripts (lncNATs) correlated with drought stress response in wild rice (Oryza nivara)

Background Wild rice, including Oryza nivara and Oryza rufipogon, which are considered as the ancestors of Asian cultivated rice (Oryza sativa), possess high genetic diversity and serve as a crucial resource for breeding novel cultivars of cultivated rice. Although rice domestication related traits, such as seed shattering and plant architecture, have been intensively studied at the phenotypic and genomic levels, further investigation is needed to understand the molecular basis of phenotypic differences between cultivated and wild rice. Drought stress is one of the most severe abiotic stresses affecting rice growth and production. Adaptation to drought stress involves a cascade of genes and regulatory factors that form complex networks. O. nivara inhabits swampy areas with a seasonally dry climate, which is an ideal material to discover drought tolerance alleles. Long noncoding natural antisense transcripts (lncNATs), a class of long noncoding RNAs (lncRNAs), regulate the corresponding sense transcripts and play an important role in plant growth and development. However, the contribution of lncNATs to drought stress response in wild rice remains largely unknown. Results Here, we conducted strand-specific RNA sequencing (ssRNA-seq) analysis of Nipponbare (O. sativa) and two O. nivara accessions (BJ89 and BJ278) to determine the role of lncNATs in drought stress response in wild rice. A total of 1246 lncRNAs were identified, including 1091 coding–noncoding NAT pairs, of which 50 were expressed only in Nipponbare, and 77 were expressed only in BJ89 and/or BJ278. Of the 1091 coding–noncoding NAT pairs, 240 were differentially expressed between control and drought stress conditions. Among these 240 NAT pairs, 12 were detected only in Nipponbare, and 187 were detected uniquely in O. nivara. Furthermore, 10 of the 240 coding–noncoding NAT pairs were correlated with genes enriched in stress responsive GO terms; among these, nine pairs were uniquely found in O. nivara, and one pair was shared between O. nivara and Nipponbare. Conclusion We identified lncNATs associated with drought stress response in cultivated rice and O. nivara. These results will improve our understanding of the function of lncNATs in drought tolerance and accelerate rice breeding.

Growth and Yield of Red Rice (Oryza nivara L.) Applied with Organic and Inorganic Fertilizers

Red rice was one species of rice in Indonesia that was superior in nutritional content and selling price compared to white rice but the productivity of red rice is still low. One of way to improved rice growth and productivity is fertilization red rice was one type of rice in Indonesia that contains high nutrition. This research aimed to observe the effects of the combination of organic and inorganic fertilizers on the growth and yield of red rice (Oryza nivara L.). The research used a Randomized Completely Block Design (RCBD) with 7 treatments. Each treatment had 3 replications and each experiment unit consisted of 3 plants so that there were 63 plants. The best treatment was compost of oil palm empty fruit bunch (125 g) + N, P, and K fertilizer 50%. The highest production was on oil palm empty fruit bunch compost (125 g) + Fertilizer N, P and K 50%, it was equivalent to 5.49 ton/ha. In the red rice crop farming system it can be recommended to provide a combination of oil palm empty fruit bunch (125 g) compost and 50% N, P and K fertilizer to increase yields in the cultivation of red rice.

Identification of long noncoding natural antisense transcripts (lncNATs) correlated with drought stress response in wild rice (Oryza nivara)

Background Wild rice, including Oryza nivara and Oryza rufipogon, which are considered as the ancestors of Asian cultivated rice (Oryza sativa L.), possess high genetic diversity and serve as a crucial resource for breeding novel cultivars of cultivated rice. Although many rice domestication related traits, such as seed shattering and plant architecture, have been intensively studied at the phenotypic and genomic levels, further investigation is needed to understand the molecular basis of phenotypic differences between cultivated and wild rice. Drought stress is one of the most severe abiotic stresses affecting rice growth and production. Adaptation to drought stress involves a cascade of genes and regulatory factors that form complex networks. Long noncoding natural antisense transcripts (lncNATs), a class of long noncoding RNAs (lncRNAs), regulate the corresponding sense transcripts and play an important role in plant growth and development. However, the contribution of lncNATs to drought stress response in wild rice remains largely unknown. Results Here, we conducted strand-specific RNA sequencing (ssRNA-seq) analysis of Nipponbare (O. sativa ssp. japonica) and two O. nivara accessions (BJ89 and BJ278) to determine the role of lncNATs in drought stress response in wild rice. A total of 1,246 lncRNAs were identified, including 1,091 coding–noncoding NAT pairs, of which 50 were expressed only in Nipponbare, and 77 were expressed only in BJ89 and/or BJ278. Of the 1,091 coding–noncoding NAT pairs, 240 were differentially expressed between control and drought stress conditions. Among these 240 NAT pairs, 12 were detected only in Nipponbare, and 187 were detected uniquely in O. nivara. Furthermore, 10 of the 240 coding–noncoding NAT pairs were correlated with genes previously demonstrated to be involved in stress response; among these, nine pairs were uniquely found in O. nivara, and one pair was shared between O. nivara and Nipponbare. Conclusion We identified lncNATs associated with drought stress response in cultivated rice and O. nivara. These results will improve our understanding of the function of lncNATs in drought tolerance and accelerate rice breeding.