Soluble protein content, crude fiber, and hardness in Dangke nugget using red rice flour as filler in different steaming periods

Abstract

Processing dangke into nuggets requires a filler to help bind water and reduce production costs. Besides containing starch, which binds water, red rice flour also has antioxidant activity and fiber beneficial for health. This research aimed to determine the level of red rice flour as filler and the optimum steaming period for dangke nugget based on soluble protein, crude fiber, and its hardness. This research applied a completely randomized design with a two-factor factorial pattern. The first factor was the level of red rice flour substituting dangke in (0%, 10%, and 20%) formulations, and the second factor was the steaming periods (20 and 30 minutes). The results showed that the increased level of usage of red rice flour by up to 20% significantly (P<0.01) increased the hardness, and slightly increased the soluble protein content and crude fiber of dangke nuggets. The increase in steaming period significantly (P<0.01) increased the soluble protein content, and slightly increased the hardness of the product texture. There was no significant effect in the interaction between two treatments. Red rice flour at 20% can be used as filler to partially substitute dangke in nugget formulation with a steaming period of 30 minutes.

Pengaruh Frekuensi Pencucian Beras Terhadap Kadar Vitamin B1, Serat Kasar, Dan Total Gula Pada Nasi

“…Hal ini disebabkan oleh perubahan serat tidak larut menjadi larut seiring dengan meningkatnya suhu pemasakan. Peningkatan suhu dapat memecah ikatan glikosida serat polisakarida yang dapat mengakibatkan serat yang tidak larut menjadi larut (Hatta et al, 2021).…”

Antioxidant Activity, Organoleptic Quality of Dangke Nuggets with the Addition of Corn Flour (Zea mays L.)

“…The shelf life of dangke is relatively short because of the highwater content, which is around 49.3-62.4% [7], so it is classified as soft cheese, which has elastic properties [5]. Besides, dangke has a protein content of 23.8%, fat 14.8%, and ash 2.1% [8].…”

“…Dangke's short shelf life and perishability cause the product's market reach to be limited [6]. Dangke nugget processing is an effort to increase the shelf life and expand marketing and consumers to various regions in Indonesia to contribute to providing animal-source food with high nutritional value [8] and diversifying milk-based food.…”