Manfaat Bekatul Beras Putih dan Angkak dalam Pembuatan Cookies dan Roti
Abstract
Latar belakang: Penambahan bahan pada suatu produk pangan seringkali dilakukan untuk meningkatkan kualitas produk tersebut. Ringkasan ini dibuat dengan analisa berbagai sumber penelitian yang telah ada berdasarkan kriteria yang ditetapkan, dan bertujuan untuk mengkaji potensi bekatul beras putih dan angkak untuk meningkatkan kualitas cookies dan roti. Bekatul beras putih merupakan produk samping penggilingan beras yang saat ini banyak diteliti dan dimanfaatkan untuk meningkatkan nilai gizi suatu produk makanan. Angkak merupakan hasil fermentasi beras oleh kapang Monascus purpureus yang selama ini banyak dimanfaatkan sebagai pewarna makanan alami dan obat herbal. Hasil: Penelitian telah membuktikan bahwa bekatul beras putih dapat meningkatkan kadar serat dan antioksidan pada produk bakery, sementara angkak memiliki kemampuan menurunkan kolesterol dan memiliki pigmen warna yang dapat mempengaruhi penampilan cookies dan roti. Potensi tersebut diikuti dengan kekhawatiran yang muncul mengenai isu keamanan pangan pada angkak. Kesimpulan: Bekatul beras putih dan angkak dapat ditambahkan dalam pembuatan cookies dan roti untuk memberikan peningkatan pada parameter fisik dan kimia. Angkak dapat ditambahkan pada produk pangan tanpa diikuti efek samping apabila ditambahkan pada dosis yang normal, serta dapat dilakukan upaya pemanasan untuk mendetoksifikasi citrinin.
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