The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages

E. R. Ummi Kalsum, Djauhar Arifin, Kuswhardhani

2019

Abstract

Currently, most Indonesian people like eating wheat noodles after China. Actually, there are so many other types wheat that can grow well in Indonesia and can be an alternative towards food security, which is called rice bran. Rice bran is the outermost layer of rice that is released during the process of grinding rice or by – products of rice milling that consists of layers of “aileron”, “endosperm” or rice grains and rice husk skin. The potential of rice bran a nutritious food has been widely studied, however, its use and development as a decent and easy food has not been done much. The staple food for community should ideally be sourced from local raw materials that have been neglected so far or have not been utilized maximally. Moreover, rice bran itself is a food ingredient that a fiber content of 12% higher than the groats and bran. As stated by Ardiansyah (2004) that bran has nutritional content, such as fiber, vitamin B complex, protein, thiamine, and niacin are more abundant in bran. Therefore, it is worth consuming for human (Nursalim and Zalni, 2005). Bran is really appropriate with agro-climate in most parts of Indonesia. While bran does not only have high benefits that contains nutrients could have positive effects on health, but also has quite extensive used and suitable for food diversification. Considering the development of food especially in Bakery and Pastry products as well as the nutritional content contained white rice bran, the researchers use rice bran to substitute wheat flour in making kinds of foods and beverages, such as sponge cake bran, cookies rice bran, wedang rice bran, rice bran papaya juice and rice bran bit Juice. All products have sweet taste and have stink flavor, however to minimize the stink flavor the products could be mixed with chocolate, cheese, palm sugar or pineapple. As bran is one of the main ingredients in producing those products that can be consumed by all Indonesian society with reasonable price and easy to get it.

Paper Citation

in Harvard Style

Kalsum E., Arifin D. and Kuswhardhani. (2019). The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages. In Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF, ISBN 978-989-758-495-4, pages 147-151. DOI: 10.5220/0009993201470151

in Bibtex Style

@conference{ntf19,
author={E. R. Ummi Kalsum and Djauhar Arifin and Kuswhardhani},
title={The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages},
booktitle={Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,},
year={2019},
pages={147-151},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009993201470151},
isbn={978-989-758-495-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,
TI - The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages
SN - 978-989-758-495-4
AU - Kalsum E.
AU - Arifin D.
AU - Kuswhardhani.
PY - 2019
SP - 147
EP - 151
DO - 10.5220/0009993201470151