CHARACTERIZATION OF FLAKES MADE FROM BANGLE (Zingiber cassumunar Roxb.) RHIZOME AND RICE BRAN AS ANTIHYPERLIPIDEMIC FUNCTIONAL FOOD

Abstract

Bangle rhizome and white rice bran have antihyperlipidemic and antioxidant activities and have high potential to be used as active ingredients for antihyperlipidemic functional foods, such as flakes. This study aimed to determine the formulation of flakes made from bangle rhizome flour (BR), white rice bran flour (WRB), and sweet corn flour (SC) and to obtain the best formula based on hedonic values and chemical characteristics. Flakes were formulated into four formulas determined for the amount of BR and WRB (BR 0 g, WRB 80 g [F0]; BR 2.5 g, WRB 77.5 g [F1]; BR 5 g, WRB 75 g [F2]; BR 7.5 g, WRB 72.5 g [F3]). The flakes were evaluated through a hedonic test using a five-point hedonic scale and proximate test (moisture, ash, fat, protein, carbohydrate, and crude fiber content). The results of the proximate test were reviewed according to the criteria for antihyperlipidemic functional food and the quality requirements of SNI 2886:2015 (Extruded Snacks). Hedonic and proximate test data were statistically analyzed using Analysis of Variance (ANOVA). F3 was the finest flake, containing 4.00% water, 6.08% ash, 16.92% fat, 12.68% protein, 60.32% total carbohydrates, and 11.11% crude fiber. Flakes F3 were organoleptically acceptable to the hedonic test panelists, with a total mean hedonic value of 3.72.

Keywords: Bangle, flakes, hedonic determination, proximate determination, rice bran