PEMANFAATAN KUE BOLU DENGAN SUBSTITUSI TEPUNG BERAS COKLAT SEBAGAI MAKANAN SELINGAN PADA ANAK DENGAN KONDISI OBESITAS
Keywords:
Obesity, Brown rice, Sponge cake, Gamma-oryzanolAbstract
Introduction: Obesity is a health problem related to fat tissue accumulation due to an imbalance between energy intake and expenditure. Various efforts can be made to prevent and manage obesity in children. The most recommended method for managing obesity in children is dietary modification. Brown rice is proven to be one of the most potential functional foods for obesity management.Therefore, the author has an initiative to process brown rice into sponge cake as an alternative snack for children with obesity.
Methods: This is a literature study conducted by reading and analyzing journals from various sources, such as PubMed, ScienceDirect, etc. The population in this study was the substitution of brown rice flour as a snack for children with obesity. Meanwhile, the sample in this research is a research journal.
Result: Brown rice is high in soluble fiber and minerals, which can provide a feeling of fullness for longer and reduce excessive food consumption, so it can help reduce body weight, visceral fat, and total body fat. Substituting wheat flour with brown rice flour in sponge cake will give the best results
with the substitution composition of 85% wheat flour and 15% brown rice flour.
Conclusion: The mechanism by which brown rice reduces visceral fat is by reducing the blood glucose response. Decreased insulin and blood glucose levels can reduce the accumulation of visceral fat. However, the substitution of brown rice flour for sponge cake can cause a change in quality.
References
Alkautsar A. Pencegahan Dan Tatalaksana Obesitas Pada Anak. Jurnal Penelitian Perawat Profesional. 2022 Jan 31;4(1):17-26.
Amin NF, Garancang S, Abunawas K. Konsep Umum Populasi dan Sampel dalam Penelitian. PILAR. 2023 Jun 12;14(1):15-31.
Dayani F, Sari RN. Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves. Journal of Agritechnology and Food Processing. 2023 Jun 30;3(1):1-3.
Dewi MC. Faktor-faktor yang menyebabkan obesitas pada anak. Jurnal Majority. 2015 Nov 1;4(8):53-6.
Falah MS, Priyono S, Fadly D. Formulasi Snack Bar Tepung Beras Merah (Oryza nivara) dan Edamame (Glycine max (L) merrill): Karakteristik Fisikokimia dan Sensori. FoodTech: Jurnal Teknologi Pangan. 2022;5(1):25-32.
Fitriana MN, Romadhan MF, Basriman I. Pengaruh Substitusi Tepung Terigu Dengan Tepung Beras Hitam Terhadap Mutu Bolu Kukus. Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health). 2021;3(2):109-17.
Hendra C, Manampiring AE, Budiarso F. Faktor-faktor risiko terhadap obesitas pada remaja di Kota Bitung. eBiomedik. 2016;4(1).
Kartini RF, Primadona S. Hubungan Bentuk, Rasa Makanan, dan Cara Penyajian dengan Sisa Makanan Selingan Pada Pasien Anak di Rumah Sakit Angkatan Laut Dr. Ramelan Surabaya. Amerta Nutrition. 2018;2(3):212-8.
Kementerian Kesehatan RI. Laporan Nasional Riskesdas 2018. Badan Penelitian dan Pengembangan Kesehatan. 2019.
Kusumastuty I, Handayani D, Affandy YI, Attamimi N, Innayah AM, Puspitasari DA. Kepatuhan Diet Berbasis Beras Coklat terhadap Glukosa Darah dan Lemak Tubuh Pasien Diabetes Mellitus. Indonesian Journal of Human Nutrition. 2021 Nov 29;8(2):182-94.
Marangoni F, Martini D, Scaglioni S, Sculati M, Donini LM, Leonardi F, Agostoni C, Castelnuovo G, Ferrara N, Ghiselli A, Giampietro M. Snacking in nutrition and health. International Journal of Food Sciences and Nutrition. 2019 Nov 17;70(8):909-23.
Maryanto S, Wening DK. The Nutritional Value of Steamed Cakes and Pumpkin Cookies (Cucurbita moschata Durch) Based on The Modisco Formulas. Media Gizi Kesmas. 2023;12(1):379-83.
Matsumoto Y, Fujita S, Yamagishi A, Shirai T, Maeda Y, Suzuki T, Kobayashi KI, Inoue J, Yamamoto Y. Brown rice inhibits development of nonalcoholic fatty liver disease in obese Zucker (fa/fa) rats by increasing lipid oxidation via activation of retinoic acid synthesis. The Journal of Nutrition. 2021 Sep;151(9):2705-13.
Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Kecambah Beras Pecah Kulit: Proses Produksi Dan Karakteristiknya. JURNAL PANGAN. 2019;28(3):239-52.
Putri SR, Anggraini DI. Obesitas sebagai faktor resiko peningkatan kadar trigliserida. Jurnal Majority. 2015 Dec 1;4(9):78-82.
Sari FD. Uji daya terima bolu kukus dari tepung kulit singkong. Jurnal Dunia Gizi. 2019 Jul 6;2(1):01-11.
Sintia NA, Astuti N. Pengaruh subtitusi tepung beras merah dan proporsi lemak (margarin dan mentega) terhadap mutu organoleptik rich biscuit. Jurnal Tata Boga. 2018;7(2):1-2.
Sulistyowati E, Rudijanto A, Soeharto S, Handayani D. The identification of characteristic macro-and micronutrients and the bioactive components of Indonesian local brown rice as a functional feed in obesity nutrition therapy. Current Nutrition & Food Science. 2020 Jun 1;16(4):494-500.
Sulistyowati E, Handayani D, Rudijanto A. Asupan Magnesium Hubungannya dengan Kontrol Glukosa Darah pada Penderita DM Tipe 2 Setelah Diberi Intervensi Beras Putih dan Beras Coklat. Indonesian Journal of Human Nutrition. 2022 Dec 30;9(2):114.
Syafutri MI, Syaiful F, Lidiasari E, Pusvita D. Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara): Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara). AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian. 2020 Sep 14;4(2):103-11.
Tsani AF, Dieny FF, Pratiwi ZA. Perbedaan ketersediaan makanan dan lingkungan rumah pada anak obesitas dan tidak obesitas. AcTion: Aceh Nutrition Journal. 2022 May 26;7(1):26-32.
Ummah R, Probosari E, Anjani G, Afifah DN. Komposisi proksimat, kandungan kalsium dan karakteristik organoleptik snack bar pisang raja dan kacang kedelai sebagai alternatif makanan selingan balita. Warta Industri Hasil Pertanian. 2020 Dec 25;37(2):162-70.
Wipradnyadewi PA, Jambe A, Puspawati D, Ina PT, Yusa NM, Yusasrini NA. Kajian perbandingan tepung Ubi Jalar Kuning (Ipomoea batatas L) dan Tepung Terigu terhadap Karakteristik Bolu Kukus. Jurnal Ilmiah Teknologi Pertanian Agrotechno. 2016;1(1):32-6.
U.S Department of Agriculture. Food Data Central [Internet]. 2020. Available from:fdc.nal.usda.gov.
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2025 Putri Dwi Arini, Noval Ramadhani Muhardiansyah, Amanda Ayuningtyas
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
