Functional Cookies Based on Brown Rice (Oryza nivara) and Black Rice (Oryza sativa L. indica) as A Healthy Snack for Adolescent with Obesity

This title will be presented on Friday, December 15, 2023 at 13.15-13.25 GMT+7

Abstract

This title will be presented on Friday, December 15, 2023 at 13.15-13.25 GMT+7

The prevalence of obesity continues to increase, especially in the adolescent group. Functional food can be one of the solutions to overcome this problem. Development of functional cookies as snacks made from brown rice and black rice aimed at obese teenagers. This research aims to obtain the best formula in terms of physicochemical characteristics and can be accepted by consumers. This research method used a randomized design with the substitution of wheat flour with brown and black rice into 5 formulations F1 (0%), F2 (25%), F3 (50%), F4 (75%), and F5 (100%). The best hedonic formula organoleptic test results were obtained at F4 for both red and black rice cookies. The proximate analysis of brown rice cookies contains 4.1% water content, 2.2% ash content, 34.9% fat, 9.7% protein and 49.2% carbohydrates. Meanwhile, for black rice cookies, the water content is 3.7%, ash content is 2.7%, fat is 36.9%, protein is 10.2%, and carbohydrates are 46.5%. These cookies made from red and black rice can be a healthy snack alternative for obese teenagers.