Research Paper Future of Food: Journal on Food, Agriculture and Society

Formulation of Brown Rice Flour Biscuits Combined with Soy Bean Flour as a
Snack for Obesity Patient

Cantika Zaddana1, Dewi Oktavia Gunawan1, Wilda Putri Sari1

1Pharmacy Study Program, Pakuan University, Bogor, Indonesia

*Corresponding outhor: Cantika Zaddana

Keywords
Biscuits; Brown Rice Flour; Brown rice flour has a fiber content that is good for digestion, lowers cholesterol levels,
Soy Bean Flour; Obesity blood
sugar levels, and facilitates metabolic processes in the body until the release of residual
substances. Soybeans are a source of vegetable protein that plays a very important role in
improving community nutrition compared to other protein sources. This study aims to make
a formulation of brown rice flour biscuits combined with soy bean flour that meets SNI
quality requirements, analyze food fiber content in brown rice flour biscuits combined with
soy bean flour for obesity patients' snacks, and determine the formulation of brown rice
flour biscuits combined with soy bean flour that is most preferred by panelists based on
hedonic tests. Biscuits were made with 5 formulas with concentrations of (wheat flour, soy
bean flour, and soybean flour), are different, in P1 (50g : 70g : 0g), P2 (50g : 0g : 70g), F1
(50g : 40g : 30g), F2 (50g : 35g : 35g) and F3 (50g : 30g : 40g). The test parameters carried
out in this study were water content, ash content, protein content, fat content, carbohydrate
content, analysis of food fiber content, microbial contamination test, and hedonic test. From
the results of the hedonic test, F1 is the best formula because it excels interms of color, taste,
aroma and texture with the results of moisture content of 3.3732%, ash content of 1.2968%,
protein 11.73%, fat 22.37%, carbohydrates 61.23%, food fiber 22.07%, and microbial
contamination 0.9909 x 104. When viewed from the analysis of food fiber content, F2 has
food fiber content.
The highest was 28.15%.

1. Introduction
Obesity is a condition where there is an sweet and savory taste. Obese women tend to
excessivve accumulation of fat tissue in the prefer sweet and fatty food, while obese men
body, causing a person to experience excess tend to prefer fatty and savory foods
weight far above normal body weight. This (Drewnowski A, 1992).
happens because the colories in are greater
Brown rice flour contains crude fiber and
than the colories out (Ministry of Health of the
Republic of Indonesia, 2013). anthocyanins that function antioxidants. The
fiber contet in a brown rice has the effect of it is
Biscuits are one of the snack that many are good for digestion, lowers cholesterol levels,
favored by some large people because of its blood sugar levels, and facilitates metabolic

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processes in the body until the elimination of The materials used in this research are brown
waste subtances (Indriyani, 2014). rice flour, soybean flour, wheat flour (Kunci
Biru®), margarine (Blue Band®), egg yolk, salt,
Soybeans contain high isoflavone compounds sugar (tropicana slim®), vanilla powder, and
and function to fight cancer, especially baking powder, H2SO4 , NaOH, 96% ethanol,
prostate, breast, uterine and intestinal cancer, K2SO4, NaOH, CuSO4, selene mixture, PCA
reduce cholesterol, increase HDL and reduce medium, hexane, phosphate buffer, 95%
LDL. Soybeans have the disadvantage of having ethanol, 78% ethanol, αamylase enzyme,
low methionine and hight lysine amino acids, acetone.
while brown rice has high methionine amino
acids and low lysine amino acids. Therefore, 2.3 Preparation dan Formulation Biskuit of
this can be overcome by complementing two or Brown Rice Flour Biscuits Combination with
more foods (Gisslen, Wayne 2013). Soy Bean Flour

This study aims to make a formulations of In making biscuits with a combination of brown
brown rice flour biscuits combined with soy rice flour and soy bean flour, five formulas
bean flour that meets SNI quality requirements, were made. This formula was modified from
determine the analysis of food fiber content in the results of research by Zaddana, et al 2022,
brown rice flour biscuits combined with soy namely by looking at the result of the best
bean flour, determine biscuit that are preferred formula combined with brown rice content of
by panelists. In this study, biscuits were made 30% and the result of Permata’s research, 2022
with 5 formulas with different active substance obtained the best formula content of soybeans,
comparisons, then biscuits were tested for namely 25%.
quality and level of liking.
Making biscuits is done by weighing the
2. Methods ingredients according to the formula that has
2.1 Tools been made, then make the dough by adding
margarine and sugar and stirring until fluffy,
The tools used are stove, analytical balance, then add egg yolks, salt vanili, and baking
measuring cup, rolling pin, baking sheet, powder to the container, the stir until smooth.
napkin, container, blender, mixer, food After the dough is well mixed, add flour, brown
chopper, oven (Han River), stirring spoon, rice flour and soy bean flour into the container
mold, oil paper, and 80 mesh sieve, tools glass, and stir until the dough is easy to shape and the
analytical balance, desiccator, aluminum texture is not broken (kalis) after that print the
weighing bottle, porcelain or platinum cup, biscuits with a mold and bake using the oven.
furnace (ney ®), filter paper, tallow flask, Biscuits can be baked for 30 minutes at 170°C
soxhlet apparatus, electric heater, fat-free using an oven. After the biscuits are cooked, the
cotton, Kjedahl flask, Kjedahl distillation biscuits are cooled by standing at room
apparatus, distiller, measuring flask , glass temperature. The biscuit formula can be seen
beaker, burette, boiling stone, Bucher funnel, in table 1.
vacuum pump, Erlenmeyer, Petri dishes.

2.2 Material

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Table 1. Biscuit Formula Combination of Brown Rice Flour and Soy Bean Flour

Material Name Function Formula (g)

P1 P2 F1 F2 F3
Wheat Flour Active ingredients 50 50 50 50 50
Brown Rice Flour Active ingredients 70 - 40 35 30
Soy bean flour Active ingredients - 70 30 35 40
Margarine Additional ingredients (dough 50 50 50 50 50
adhesive)
Fine granulated sugar Sweetener 7 7 7 7 7
(Tropicana Slim)
Salt Natural preservative/enhancer 1 1 1 1 1
salty taste
Vanilla powder Fragrance 1 1 1 1 1
Egg yellow Texture softener 20 20 20 20 20
Baking powder Dough developer 1 1 1 1 1
Total 200 200 200 200 200

3. Results and Discussion The organoleptic results of brown rice flour

3.1 Characteristics of brown Rice Flour and have a texture in the form of fine powder, with
Soy Bean Flour a distinctive aroma of brown rice, and pink in
color in accordance with the quality
Brown rice flour used in this study was requirements based on SNI Quality of Rice
obtained from one of the Healthy Choice Store Flour 2009. Can be seen in Figure 1.
products located on Jl. Struggle No.2,
RT.3/RW.7, Kb. Orange, District. Kb. Jeruk,
West Jakarta City, Special Capital Region of
Jakarta 11530. Soy bean flour is obtained from
one of the Jagapati Store products located on Jl.
Garuda No. 32, RT.2/RW.4, Kemayoran, Kec.
Kemayoran, Jakarta, Special Capital Region of
Jakarta 10620.

And then the two materials were determined at Picture 1. Brown Rice Flour
the National Research and Innovation Agency
(BRIN), Cibinong District, Bogor, West Java. The results of organoleptic soybean flour have
From the determination process, it is known a texture in the form of a fine powder, with a
that the rice used is brown rice of the Oryza distinctive aroma, and is yellow in color. Can be
sativa L type and the Poaceae family, while the seen in Figure 2.
soybeans are the Glycine max (L.) Merr type.
and the Fabaceae family. Organoleptic
observations made on brown rice flour and
soybean flour include tests on texture, aroma,
color and taste.

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3.2 Characteristics of Brown Rice Flour and

Soy bean Flour Biscuits

The organoleptic test tested 5 criteria, namely

(texture, aroma, color and taste). Organoleptic
testing of brown rice flour biscuits combined
with soy bean flour in this study refers to (SNI
Picture 2. Soybean Flour 01-2973-2011) where the requirements for
biscuits according to SNI are normal.

Table 2. Organoleptic Biscuits Combination of Brown Rice Flour and Soy Bean Flour
Soya bean
Sample Teksture Aroma Color Flavor Picture

P1 Normal Normal Reddish Normal

(Crispy) (typical aromatic brown (sweet and savory)
brown rice)

P2 Normal Normal Brownish Normal

yellow
(slightly hard) (typical aromatic (slight bitterness
soybeans) typical of soybeans)

F1 Normal Normal Reddish Normal

brown
(Crispy) (typical aromatic (sweet and savory)
brown rice)

Normal
F2 Normal Normal Reddish (sweet)
(Renyah) (typical aromatic brown
brown rice)

F3 Normal Normal Brownish Normal

(a little hard)) yellow (slight bitterness
(typical aromatic
soybeans) typical of soybeans)

This organoleptic test follows in accordance

with the writing rules of the organoleptics
listed in SNI, given a normal sign meaning that
it is accordance with the characteristics of the
biscuits that have been made. Texture
parameters are said to be normal because they
are still in the category of biscuits that can still
be bitten and still have a biscuit like texture.

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The aroma and color parameters are said to be a slightly bitter taste. Prganoleptic biscuits can
normal according to the ingredients used. The be seen in table 2.
color parameter of brown rice after making
biscuits becomes raddish brown because the 3.3 Biscuit Quality
brown rice flour is pink, while soybeans
become brownish yellow because the color of The results of biscuit quality on brown rice
soy flour is yellow. For the taste parameter, flour biscuits combined with soy bean flour
brown rice has a sweeter taste and soybean has were carried out in all formulas where the
overall result can be seen in table 3.

Table 3. Quality Results of Brown Rice Flour Biscuits combined with Soy Bean Flour
Parameter Formula (%) SNI Requirements

P1 P2 F F F
1 2 3
Water Content 4,0969 2,8789 3,3732 3,4283 3,0629 Maks 5% SNI 01-2973-2011

Ash Content 1,4480 1,2651 1,2968 1,0887 0,9577 Maks 1,5% (SNI 01-2891-1992)

Protein Content 7,87 20,51 11,73 12,75 13,56 Min 4,5% (SNI 01-2973-2011)

Fat Content 19,03 24,02 22,37 20,68 19,06 Min 9,5% (SNI 01-2891-1992)

Carbohydrate Content 67,56 51,33 61,23 62,05 63,36 Min 70% (SNI 01-2891-1992)

Dietary Fiber Content 14,90 11,97 22,07 28,15 23,16 >6% (BPOM 2016)

3.3.1 Water Content is still below SNI quality requirements with

biscuit quality requirements based on SNI 01-
Determination of water content in biscuits is 2973-1992, namely <5%. From the results that
carried out to determine the water content of have been obtained, that P1 has a higher
the preparation. The water content in the concentration of water content than P2. seen
biscuits that have been made is closely related from the Indonesian Food Composition (2017),
to the durability of biscuits. The higher the the nutritional content of brown rice per
percentage of water in the biscuit, the worse serving 100g has a water content value of 64g,
the quality of the biscuit, because it will cause while the nutritional content of soybeans per
bacteria, yeast and mold to multiply easily 100g is 12. 7g. It can also be seen that F3
(Pratama et al., 2014). Determination of water obtained low water content result, because F3
content is done by drying the material in an has the lowest brown rice concentration than
oven at 105-110°C for 5 hours or less, until a F1 and F2.
constant weight is obtained or does not exceed
0.0025. 3.3.2 Ash Content

From the results of the water content study, it The determination of ash content aims to
can be stated that the water content in biscuits determine the amount of mineral content

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contained in the biscuits produced. The higher main role as the highest protein contributor in
the ash content, the higher the content of making biscuits in this study.
inorganic materials in biscuit product, meaning
that the higher the inorganic (metal) content, Consuming a higher protein intake increases
the more toxic and unsafe the biscuits are for satiety, which is helpful if one is trying to
consumption (Bastian et al., 2013). reduce calories as part of a weight loss diet.
People who are overweight or obese suggest
Based on ash content analysis data, the data that 1.2-1.5 g/kg is an appropriate range of
produced meets the SNI quality requirements daily protein intake to maximize fat loss
of 1.5% maximum (SNI 01-2891-1992). From (Jensen et al., 2013).
the results of the ash content above, it can be
seen that the highest ash content was in P1, 3.3.4 Fat Content
which was 1.4480% with a ratio of wheat flour
and brown rice flour of 50:70, after being Testing fat content using the soxhletation
combined with F1, it was 1.2968% with a ratio method. From the results of fat content, it
of wheat flour, brown rice flour and soybean meets the requirements of the SNI quality
flour of 50:40:30. These results show that the standard, which is a minimum of 9.5%. Judging
higher the water content and the use of brown from the Indonesian Food Composition Table,
rice flour, the higher the ash content, because 2017, in the nutritional content of brown rice
brown rice contains quite high minerals. per 100g has a lower fat content than soybeans,
which is 0.4% fat content in brown rice, while
3.3.3 Protein Content in soybean nutritional content per 100g has a
fat content of 16.7%. It can be said that the
Measurements of protein content was carried higher the content of brown rice, the lower the
out using Foss Tecator Kjeldahl method. Protein fat content produced, but among F1, F2 and F3,
levels in biscuits are obtained from protein F3 has a lower fat content result than F1
sources such as eggs, butter, wheat flour, 22.37% and F2 20.68%. This could be due to
brown rice flour, and soybean flour. Soybean the addition of more margarine in the baking
flour is one of the source of high protein sheet so that becomes the factor that causing f3
contribution (Adiari, 2017). to have lower fat content than F1 and F2.

The results of the study of the determination of In obese patients it is better to consume low fat
protein content can be seen that the content of intake because the higher the fat, the higher the
protein content in biscuits meets the cholesterol levels in the blood that will
requirements of SNI quality standards which is precipitate and become plaque attached to the
a minimum of 5% (SNI 01-2973-2011). Based walls of the arteries, the plaque causes
on the results of protein content in brown rice narrowing of the arteries, forcing the heart to
flour biscuits combined with soy bean flour, the work harder and blood pressure becomes
highest protein content is found in P2 which is higher (Andria , 2013). Fat should make up 20-
20.51% and also F3, which is 13.56%. when 35% of total daily calorie intake. For those
viewed from the indonesian Food Composition trying to lose body fat, 0.5-1g/kg of fat should
Table, 2017, in the nutritional content of brown be consumed daily to avoid essential fatty acid
rice per 100g has a protein content value of deficiencies. For someone who weighs 150
2.8g, while the nutritional content of soybeans pounds (68 kg), this equates to 34-68 grams of
per 100g is 40.4g. Where it can be seen that fat per day (Aragon et al., 2017).
soybeans are a contributor to high protein
sources, so it can be said that soybeans are the 3.3.5 Carbohydrate Content

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Carbohydrate content using the by difference calories. Dietary fiber is able to absorb water
method is carried out by calculation (AOAC, and bind glucose, thus reducing glucose
2005). availability. This dampens the rise in blood
glucose and keep it under control. Fiber also
Carbohydrate Content (%bb) = 100% - (water works by retaining water, providing a longer
content + protein content + fat content + ash satiety effect and can prevent consuming large
content). amounts of food (Santoso, 2011).

Based on the results of the study, it can be seen From the results of the food fiber test, it is
that the carbohydrate content in brown rice known that the content of food fiber content in
flour biscuits combined with soy bean flour has biscuits meets the requirements of BPOM
a lower carbohydrate content than the SNI (2016) which is >6%. The results of food fiber
quality standard requirements of a minimum research from biscuits that have been made
70%. found that F2 has the highest fiber content of
28.15%. It can be seen that in P1 and P2 the
In making biscuits it is focused on obese fiber content obtained is 14.90% and 11.97%,
people, while the SNI quality requirements are after combining the two ingredients, namely
intended for normal and healthy people. brown rice flour and soy bean flour, the result
However, when viewed from the results of the fiber content can be seen fiber is higher
obtained that brown rice flour biscuits than single active ingredient. This means that
combined with soy bean are still included in the combination of brown rice flour with soy
low carbohydrate biscuits because they are still bean flour is superior and has a synergistic
below the SNI quality requiments with the effect than the single and adequate
highest carbohydrate content obtained in P1 recommendations for nutritional adequacy of
67.56% and F3 63.36%. The results of fiber consumption as a snack for obese
carbohydrate values are also caused by an patients. Recommended consumption of
increase in water content, ash content, fat and dietary fiber intake range from 1.51 to 3.86
protein which affects the calculation of g/MJ in the normal weight group and 1.23 to
carbohydrate content by difference. 3.83 g/MJ in the obese group. The
recommended daily fiber intake for obese
In the International Journal of Environmental people every day is 3 g/MJ or 25–35 g/day
Research and Public Health, the recommended (Hadrevi et al., 2017).
consumption of carbohydrate intake per day
ranges from <130 grams per day, equivalent to 3.3.7 Biscuit Nutrition Adequacy Rate
less than 26% of total energy from
carbohydrates (Kelly et al., 2020). Other One of the serving sizes on the market is Regal
research states that if consumption of biscuits with a serving size of 18 g. So in this
carbohydrate intake exceeds the needs, cells study, brown rice flour biscuits combined with
can convert carbohydrates into fat. The fat is soy bean flour with a serving size of 25 g were
then carried to fat cells which can store an determined. Judging from the nutritional
unlimited amount of fat so that it can cause adequacy rate based on Indonesian Minister of
weight gain (Telisa, 2020). Health Regulation no. 28 of 2019, the
nutritional adequacy rate for men and women
3.3.6 Dietary Fiber Content over 19-29 years old with a body weight of 60
kg for protein is (65-60) g, fat (75-65) g,
Obese people need to eat foods that are high in
fiber to curb hunger without adding too many
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carbohydrates (430-360) g, fiber (37-32) g, and calories are (2650-2250) kkal.

Table 4. Nutritional Adequacy Results for Serving Size of 25g Biscuits

Formula Protein(g) Fat(g) Carbohydrate(g) Fiber(g) Calories(kkal)

P1 1,97 4,76 16,89 3,73 118,28

P2 5,13 6,01 12,83 2,99 125,93

F1 2,93 5,59 15,31 5,52 123,27

F2 3,19 5,17 15,51 7,04 121,33

F3 3,39 4,77 15,84 5,79 119,85

With a predetermined serving size of 25g per 5 104, where the two formulas had more colony
pieces biscuits, it can be said that it meets the results than the other formulas. In this
nutritional adequacy based on the Regulation contamination research, the results of colonies
of the Indonesian Minister of Health No. 28 of are influenced by many things, both in terms of
2019. Thus, brown rice flour biscuits combined ingredients, processing methods, the roasting
with soybean flour can be used as an process that is not optimal, and from the
alternative snack food as a high fiber intake equipment used during the contamination test
enhancer and can also meet the need for fiber thet is less sterile which can cause microbial
intake for snack for obese people. growth. Not only that, high water content can
also be a factor in microbial growth.
3.3.8 Microbial Contamination
This result correlates with the resulting water
The next test on the microbiology of brown rice content where the growth of microorganisms
flour biscuits combined with soy bean flour is requires water for growth. Brown rice has a
the Total Plate Number (ALT). The calculation higher water content than soybeans, thus
of the total plate numbers of microorganisms making the growth of microorganisms faster
was selected from petri dishes with the number (Panjaitan et al, 2021).
of colonies between 25-250. This is because
agar media with a high number of colonies < 3.3.9 Hedonic Test
250 colonies cannot be calculated statistically
(Juariah, 2021). The purpose of this test is to determine the
level of favorability or acceptance of panelists
From the results of the study, it was found that against the biscuits made. For inclusion
the biscuits were safe to consume, because the criteria: prospective panelists in a state,
results of tests contamination meets SNI prospective panelists amounted to 30 people
quality requirements where max 1 x 104 are somewhat trained, prospective panelists
colonies/g. The results of each formula on P1 are Pakuan students, prospective panelists
are 0.9181 x 104, P2 0.7545 x 104, F1 0.9909 x consist of 10 men and 20 women aged 19-29
104, F2 0.6681 x 104, and F3 0.8909 x 104. In P1 years and from the 2018-2020 batch of Pakuan
the result is 0.9181 x 104 and F1 was 0.9909 x University students. For exclusion criteria:

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other than pakuan students and not in a state highest food fiber content obtained in F2,
of illness, especially the sense of taste such as which is 28.15%. 3. The results show that the
(cold, flu, cough). In this test, panelists will be best biscuit formula for brown rice flour
given a sheet of questionnaire to assess and biscuits combined with soybeans was F1 with a
determine which biscuit formulation is the composition of 50g wheat flour, 40g brown rice
best. The scale level consists of 1-5, 1 = very flour and 30g soybeans flour.
don't like it, 2 = don't like it, 3 = like it a bit, 4 =
like it and 5 = very like. This test was Conflict of Interest
conducted with using ANOVA and Duncan’s
tests using SPSS. The author declare that there is no conflict of
interest regarding the research and authorship
From the results obtained, it can be concluded of this paper.
that the best formula is obtained in F1.
Panelists prefer F1 because it doesn't taste Acknowledgments
bitter, because the addition of brown rice flour
is more than the other formulas so that the The author would like to thank the panelists,
bitter taste of soybean is covered. However, for FMIPA, and LPPM Pakuan University for
its effectiveness, seen from the results of helping this research run smoothly.
nutritional data that F2 has the best potential
as a functional food for obese people because it References
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 Future of Food: Journal on Food, Agriculture
and Society, 11 (5)

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