The effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake

Abstract

Bolu cukke is a traditional cake typical of Soppeng district, South Sulawesi which is made from wheat flour. Along with the increasing consumption of wheat flour, the process of importing wheat in Indonesia has also increased. Wheat flour consumption can be reduced by using gluten-free local food, such as red rice. The aim of this investigation was to identify the best formulation of bolu cukke made from red rice flour based on organoleptic tests, chemical characteristics, and to compare commercial bolu cukke and the best treatment product. The method in this study consisted of several stages, namely organoleptic tests, proximate tests, and antioxidant activity. The results obtained in this study, namely the organoleptic test yielded the best treatment with the formulation of 75% red rice flour: 25% wheat flour, followed by chemical analysis based on the T-Test which showed that the water content, protein content, carbohydrate content and antioxidant activity had a significant effect on the ash and fat content did not significantly affect the use of red rice flour. The conclusion obtained is that the value of chemical characteristics in the best treatment consists of a water content value of 16.70%; ash content 1.56%; fat content 15.51%; protein content 8.08%; carbohydrate content of 58.15% and antioxidant activity based on IC50 1923.692 ppm, whereas without using red rice flour it has a water content value of 22.32%; ash content 1.49%; fat content 17.93%; protein content 8.53%; carbohydrate content of 49.73% and antioxidant activity based on IC50 3003.337 ppm.