IPB Student Create Instant Cream Soup from Black Rice
Anisa Dewi Mentari, student of Community Nutrition Department, Faculty of Human Ecology, Bogor Agricultural University (IPB) creates black rice and black soybean-based instant cream soup as functional food. With the guidance of Dr. Ir. Budi Setiawan, MS. Anisa blends instant cream soup which can increase fiber, antioxidant, and vegetable protein consumption for the elderly and potentially reduce cardiovascular diseases.
Cardiovascular disease, such as stroke and heart disease is assumed to continue to increase. Therefore, foods that contain high fiber, low cholesterol and saturated fat, and vegetable protein tend to lower cholesterol as a risk factor for the disease.
In addition, foods containing anthocyanins may also reduce the risk of the disease. Some foods that can reduce the risk of cardiovascular disease are black rice and black soybeans. Black rice and black soybeans are food ingredients having many health benefits, but are still very rarely used in Indonesia.
Black rice contains high protein and fiber foods compared to other rice. In addition, black rice also contains antioxidants, such as high antosianin and vitamin C. In addition to black rice, soybeans also include foods that contain high nutritional value, low saturated fat and cholesterol that can reduce the risk of heart disease. Black soybeans has high economical value that can be consumed by all walks of life. Black soybeans are usually only used in soy sauce ingredients. Black soybeans have antioxidant compounds, such as anthocyanin and isoflavones that are higher than yellow soybeans. The content of anthocyanin and isoflavones can lower cholesterol.
"In today's modern era, practical food in terms of preparation, processing, and presentation is preferred by many people, so instant cream soup can be an alternative food with high nutritional value. Instant cream soup is good for the elderly group because it has a soft texture and thick, so it is easy to swallow, "she said.
The combination of black rice and black soybeans can be functional food because it is rich in polyphenolic compounds (antioxidants) and dietary fiber. Functional food is a food that has a positive effect on health, she added.
The results showed that the formula with the ratio of black rice and black soybean 70:30 became the preferred formula and favored by the panelists. The selected formula contained 5.53% water, 5.12% ash, 6.98% fat, 16.75% protein, 65.62% carbohydrate, 8.49% dietary fiber, antioxidant capacity 206.65 mg / 100 g AEAC (Ascorbic acid Equivalent Antioxidant Capacity), total antocyanin 9.12 mg / 100 g.
Selected instant cream soup products contributes to the Nutrient Adequacy Ratio (AKG) of elderly woman aged 65-80 years of 4.6% energy, 5.4% protein, 3.5% fat, 4.7% carbohydrate, and 6.8% fiber, while the contribution of AKG to the elderly man aged 65- 80 years of 3.7% energy, 4.8% protein, 2.5% fat, 3.8% carbohydrate, and 5.5% dietary fiber per serving (18 g).
