The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake

Abstract: This research was aims to determining the Effect of the Ratio of Rice Bran Flour (RBF) and Wheat Flour (WHF) on some quality component and sensory of Cup Cake.  This research used a Completely Randomized Design (CRD) with a single factor, namely the combination of the proportion of rice bran and wheat, consisting of 6 treatments are as follows: b0 (RBF 0% : WHF 100%); b1 (5% RBF: WHF 95%); b2 (RBF 10% : WHF 90%); b3 (RBF 15% : WHF 85%); b4 (RBF 20% : WHF 80%); and b5 (RBF 25% : WHF 75%). The research data were analyzed using ANOVA at a 5% real level and further tests using Orthogonal Polynomials at a 5% real level. Also, a high percentage of fat (29.10%) was recorded for cake with RBF at 20% significant increase in the protein content compared to control cake (7.65%). With increasing the ratio of RBF to all cupcake samples at different proportions, some physical properties of the cupcake such as volume and specific volume were decreased, while others such as weight and specific weight were increased compared to the control cupcake. In the higher storage period, the higher staling of cupcake samples appeared, and thus, the moisture content of the fortified cupcake decreases with different proportions of RBF.  It could be concluded that the RBF has a functional property higher than those of WHF. Finally, high-fiber cupcake can be prepared with substituted WHF up to 25% with RBF without any negative effects on the quality properties and sensory acceptability of the product

Cup cake, Fiber, Protein, Rice bran flour, Sensory, Wheat flour

1. Alkarkhi, A.F.M., B. Ramli, Y. Shin, E. Yong, and M. Azhar, 2010. “Physicochemical properties of banana peel as influenced by variety and stage of ripeness: multivariate statistical analysis,” Asian Journal Food Agricultural, vol. 3, pp. 349–362, [Google Scholar] [Crossref]

2. American Association of Cereal Chemists, 2002. Approved methods of American Association of Cereal Chemists, Am. Assoc. of Cereal Chemists, Ins. Saint Paul, Minnesota, USA, 11 edition, [Google Scholar] [Crossref]

3. Andarwulan, N., F. Kusnandar and D. Herawati, 2011. Food Analysis. Dian Rakyat, Jakarta. [Google Scholar] [Crossref]

4. Andriani, D., 2012. Study on Making Steamed Bolu from Plantain Flour (Musa paradisiaca L.) [Thesis]. Makassar: Hasanudin University. [Google Scholar] [Crossref]

5. Ben-Jeddou, K., F. Chaari, S. Maktouf, O. Nouri-Ellouz, C. Boisset-Helbert, and R. B. Helbert, 2016. “Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels,” Food Chemistry, vol. 205: 97–105, [Google Scholar] [Crossref]

6. Center for Agricultural Data and Information Systems, Ministry of the Republic of Indonesia, 2015. Quarterly Bulletin of Export Import of Agricultural Commodities. Volume VII No. 1. Ministry of Agriculture. Jakarta. [Google Scholar] [Crossref]

7. Chasanah, N. N., P. Kurnia and F. Mustikaningrum, 2015. Substitution of Purple Sweet Potato Flour in Cup Cake on the Level of Tenderness and Acceptability [Publication Manuscript]. Surakarta: Muhammadiyah University. [Google Scholar] [Crossref]

8. Damayanthi, E., and D. I., Listyorini, 2006. Utilization of Low Fat Rice Bran Flour in Making Simulated Chips. Journal of Nutrition and Food, 1(2): 34-37. [Google Scholar] [Crossref]

9. Fadavi, A. M. Barzegar, and H. M. Azizi, 2006. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran,” Journal of Food Composition and Analysis, vol. 19, (7): 676–80. [Google Scholar] [Crossref]

10. Faridah, A., 2008. Patiseri. Vol.1. Directorate of Vocational High School Development, Jakarta. [Google Scholar] [Crossref]

11. Habsari, R., 2012. Tips and Tricks for Skilled Cake Making. Dian Rakyat, Jakarta. [Google Scholar] [Crossref]

12. Hanafiah, K. A., 2014. Experimental Design: Theory and Application. Third Edition. Rajawali Press, Jakarta. [Google Scholar] [Crossref]

13. Kaur, M. and N. Singh,2005 “Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars,” Food Chemistry, vol. 91, (3): 403– 411, [Google Scholar] [Crossref]

14. Kingsly, A.R.P., D. B. Singh, M. R. Manikantan, and R. K. Jain, 2006.Moisture dependent physical properties of dried pomegranate seeds (Anardana), Journal of Food Engineering, vol. 75, (4):492–496. [Google Scholar] [Crossref]

15. Lotfy, L.M., and E. H. Barakat, 2018. Utilization of pomegranate peels flour to improve sponge cake quality, Journal of Food and Dairy Science, vol. 2018: 91–96 [Google Scholar] [Crossref]

16. Luh, S., 1991. Rice Production and Utilization 4th. The AVI Publ., Co., Inc. Westport Connecticut. [Google Scholar] [Crossref]

17. Maulina, A., 2015. Experiment in Making Cake Substitute for Tempeh Flour [Thesis]. Semarang, Semarang State University. [Google Scholar] [Crossref]

18. Mehder, A.O.A. 2013. Pomegranate peels effectiveness in improving the nutritional, physical and sensory characteristics of pan bread, Current Science International., vol. 2, (8): 8–14. [Google Scholar] [Crossref]

19. Mulyani, T., S. Djajati and L. D. Rahayu, 2015. Making Bekatul Cookies (Study of Proportions of Rice Bran Flour and MOCAF Flour) with the Addition of Margarine. Recapangan Journal, 9(2):1-3. [Google Scholar] [Crossref]

20. National Standardization Agency, 2006. Indonesian National Standard No. 01-2352-1991. Determination of TBA Numbers. National Standardization Agency. Jakarta. [Google Scholar] [Crossref]

21. Ningrum, R. B., 2012. Development of Cake Products with Red Bean Flour Substitution [Final Project]. Yogyakarta, UNY. [Google Scholar] [Crossref]

22. Official Indonesian National Statistics Agency, 2016. Rice, Corn and Soybean Production (Figures for 2015). Director of Food Crop, Horticulture and Plantation Statistics. Jakarta. [Google Scholar] [Crossref]

23. Robertson, J.A., F. D. Monredon, P. Dysseler, F. Guillon, R. Amadò, and J. F. Thibault, 2000. Hydration properties of dietary fibre and resistant starch: a European Collaborative Study,” Food Science and Technology, vol. 33, (2): 72–79, [Google Scholar] [Crossref]

24. Sari, N. A., 2015. The Effect of Taro Flour Substitution on Cup Cake Quality [Thesis]. Padang, Padang State University. [Google Scholar] [Crossref]

25. Soekarto, T. S., 1979. Semi-Wet Food, Safety and Potential for Improving Community Nutrition. IV Food Technology Seminar, 15-17 May 1979. [Google Scholar] [Crossref]

26. Supriyanto, U., Purwandari and I. Purnamasari, 2012. Optimizing the Use of Pumpkin Flour and Arabic Gum in Cup Cake Making. National Seminar on Food and Energy Sovereignty, 2012. Pages: 1-5. [Google Scholar] [Crossref]

27. Susilo, D. U. M., and F. Imelda, 2007. Making Cowpea (Vigna unguiculata) Cake by Mixing Wheat Flour. Purchasing journal, 6(1): 1-4. [Google Scholar] [Crossref]

28. Suzana, L., 1992. Studying the partial substitution of rice bran for wheat flour (Triticum vulgare) as a source of dietary fiber and niacin in making sweet bread and biscuits [Thesis]. Bogor, IPB. [Google Scholar] [Crossref]

29. Widowati, S., 2001. Utilization of Rice Milling By-Products in Supporting Agro-Industrial Systems in Rural Areas. Agro Bio Bulletin, 4(1): 33-36. [Google Scholar] [Crossref]

30. Wijayanti, Y. R., 2007. Substitution of wheat flour (Triticum aestivum) with arrowroot flour (Maranta arundinaceae L.) in making plain bread [Thesis]. Yogyakarta, Gajah Mada University. [Google Scholar] [Crossref]

31. Yasa, I. W. Y., A. Prarudiyanto, Zainuri and R. Widyasari, 2015. Sensory Evaluation Practical Instructions. Mataram, Mataram University. - [Google Scholar] [Crossref]

32. Zeinab S, T. El-Hazmi and M. Gadallah, 2022. Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder. International Journal of Food Science Vol 22, Article ID 6461949, 7 pages https://doi.org/10.1155/2022/6461949 [Google Scholar] [Crossref]

• Green Human Resources Management Practices and Tertiary Institution Productivity in South West Nigeria
• Evaluation of the Organoleptic Properties of Calabash Fruit (Crescentia Cujete) Jam: A Comprehensive Sensory analysis
• Equilibrium Solution of Two – Dimensional Non-Homogeneous Equations in the Theory of Elastic Mixtures
• Optimisation of Some Conditions for the Biodegradation of Low-Density Polyethylene Strips by Fungi Isolated from Parts of North Central Nigeria
• Closing the Gap: A Comprehensive Analysis of Software Engineering Curriculum and Industry Requirements