Study the Characteristics of Rice Supplements Made by Formulating
the Composition of Skim Milk, Ferrous Fumarate, and Thiamine
Asep Dedy Sutrisno
Food Technology Departemen, Engineering Faculty, Pasundan University,
Jl. Setiabudi no 193, Bandung 40153, West Java, Indonesia
Keywords: Supplements, Skim Milk, Ferrous Fumarate, Thiamine.
Abstract: Rice is a staple food ingredient as a source of carbohydrates, but low in micronutrients such as iron and
calcium, as well as relatively low thiamine (vitamin B
1
) and riboflavin (vitamin B
2
) due to the rice milling
process. This study aims to explore the manufacture of rice supplements by formulating the composition of
skim milk, ferrous fumarate and thiamine. The experimental research design used a factorial pattern, the first
factor was the concentration of skim milk with a variation of 20%; 30%; and 40%, the second factor is the
concentration of ferrous fumarate with a variation of 200 ppm; 300 ppm; and 400 ppm, and the third factor is
thiamine concentration with a variation of 300 ppm; 400 ppm; and 500 ppm. The rice supplements were tested
for micronutrient stability and organoleptic tests by adding them to rice when cooked. The results showed that
rice supplements which were added or fortified at the time of cooking, the test results showed that the protein,
calcium, and iron content were stable, while thiamine showed an average decrease in response of 9-10%.
Based on the results of the organoleptic test on the color parameters, the response was not significantly
different, while the organoleptic test for the taste and aroma parameters showed a significantly different
response.
1 INTRODUCTION
Rice (Oryza sativa) is a high source of energy from
carbohydrates and contributes to the largest
percentage of calorie fulfillment, however rice
contains relatively low protein, vitamins and
minerals. Grains and their yields are relatively low in
protein, also protein in grains is incomplete, with one
of the amino acids being lysine. The lysine content in
rice is approximately 4%. Skim milk is a good source
of protein, skim milk protein contains essential amino
acids (Hardinsyah and Martianto, 1989), to increase
the nutritional value of protein in rice can be done by
adding skim milk. According to the International Rice
Research Institute in the Philippines, the nutritional
value of rice needs to be improved. So far, rice is
known as a food source of energy, not a source of
vitamins and minerals that are important for health.
As nutrients, vitamins and minerals are needed by the
body in small amounts, but in fact they have a very
important function for the body’s metabolism so that
efforts are needed to increase the iron and thiamine
content in rice. In this case, to increase the iron
content, ferrous fumarate compounds are used,
because these compounds are organoleptically
acceptable and have good absorption in the body,
while to increase vitamins, thiamine is used which is
not easily oxidized and functions as an important
coenzyme in the body’s metabolic system.
Based on the nutritional adequacy ratio (RDA),
the protein requirement in adults is 62-65 g per day,
13-26 mg iron per day and 1.4 mg thiamine per day.
To meet the needs of daily nutritional intake (daily
intake) a food-based approach can be carried out,
namely by improving food or food and food
fortification.
Fortification is a deliberate effort to add important
micronutrients, namely vitamins and minerals to food
so that it can improve the nutritional quality of the
food supply and benefit public health with minimal
risk to health.
Rice was chosen as food for fortification because
it is a staple food consumed by the population,
especially in Asia. In addition, rice is generally
cooked singly, without the addition of other
ingredients and seasonings. Therefore, rice has a great
opportunity to be fortified. The Indonesian
government also launched mandatory fortification for
Sutrisno, A.
Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine.
DOI: 10.5220/0010507200003108
In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 25-30
ISBN: 978-989-758-540-1
Copyright
c
 2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
25

rice products that must contain thiamine, folic acid,
iron, zinc and others.
The purpose of this study was to study the
characteristics of rice supplements containing sources
of protein, calcium, iron, and thiamine (vitamin B
1
)
by testing cooked rice. The results of this study are
expected to contribute to the fulfillment of
community nutrition through rice, which is a staple
food source, especially in the Asian region.
2 METHODOLOGY
2.1 Materials
The materials used in this study include the main raw
materials, namely maltodextrin, skim milk, ferro
fumarate, and thiamine, and IR-64 rice supporting
materials and chemicals for testing protein, calcium,
iron, and thiamine. The tools used consisted of a set
of rice supplement powder making tools, including a
tunnel dryer, mixer / blender, grinder. A set of rice
cookers and a set of analyzers / test kits for protein,
calcium, iron and thiamine.
2.2 Method
The research was conducted in three stages, namely
the first, second and third stages of research.
2.2.1 First Stage Research
The first phase of research was to conduct nutritional
analysis of protein, calcium, iron, and thiamine on IR
64 rice and analysis of skim milk on protein and
calcium content.
2.2.2 Second Stage Research
The second stage of research was the manufacture of
rice supplements with the amount (weight) according
to the research needs, namely by mixing maltodextrin
and skim milk with a composition variation of 4: 1
(s1); 7: 3 (s2); and 3: 2 (s3), the mixture of these
ingredients is then mixed with 30% (w / w) water,
stirring until homogeneous. Then in each of these
mixtures were added Ferrous Fumarate to reach a
concentration of 200 ppm (f1), 300 ppm (f2), and 400
ppm (f3), and thiamine was added to each mixture
until it reached a concentration of 300 ppm (t1), 400
ppm (t2) and 500 ppm (t3), while continuing to stir
until homogeneous. Furthermore, each drying
process was carried out at a temperature of 45
○
C. For
4 hours using a tunnel dryer, after the dry conditions
have been reached, it is milled and sieved with an 80
mesh sieve so that rice supplements are obtained in
the form of powder with varying nutritional
compositions, then testing the nutritional stability of
rice cooking. In this second phase of research,
analysis of rice supplements on protein, calcium, iron
and thiamine was also carried out. The second stage
experimental formulation can be described in the
following table:
Table 1: Formulations for making rice supplements.
D: M (S)
Fe-
fumarate
(F), (ppm)
Thiamine (T),(ppm)
(t
1
)300 (t
2
)400 (t
3
)500
(s
1
) 4 : 1
(f
1
) 200 s
1
f
1
t
1
s
1
f
1
t
2
s
1
f
1
t
3
(f
2
) 300 s
1
f
2
t
1
s
1
f
2
t
2
s
1
f
2
t
3
(f
3
) 400 s
1
f
3
t
1
s
1
f
3
t
2
s
1
f
3
t
3
(s
2
) 7 : 3
(f
1
) 200 s
2
f
1
t
1
s
2
f
1
t
2
s
2
f
1
t
3
(f
2
) 300 s
2
f
2
t
1
s
2
f
2
t
2
s
2
f
2
t
3
(f
3
) 400 s
2
f
3
t
1
s
2
f
3
t
2
s
2
f
3
t
3
(s
3
) 3 : 2
(f
1
) 200 s
3
f
1
t
1
s
3
f
1
t
2
s
3
f
1
t
3
(f
2
) 300 s
3
f
2
t
1
s
3
f
2
t
2
s
3
f
2
t
3
(f
3
) 400 s
3
f
3
t
1
s
3
f
3
t
2
s
3
f
3
t
3
D: M = Maltodextrin: Skim Milk
2.2.3 Third Stage Research
This third phase of research is a test of the nutritional
stability of the rice supplements. Rice cooking is
carried out with 500 g of IR 64 rice, after washing
were added 300 g of water and 25 g of rice
supplement. Each time the rice is cooked, the rice is
previously added / mixed with each rice supplement
whose nutritional composition varies. After cooking,
the rice produced is then tested for nutritional content
of protein, calcium, iron and thiamine. So that it can
be seen the nutritional stability before and after
cooking rice. At the same time, organoleptic or
sensory testing is also carried out on the parameters
of color, taste, and aroma.
3 RESULTS AND DISCUSSION
The first stage of research is the analysis of IR 64 rice
raw materials. The analysis carried out in this first
stage research was to determine the nutritional
composition of rice before the fortification
experiment and testing of the nutritional stability of
cooked rice were carried out, namely testing the
levels of protein, calcium, iron and thiamine.
The results of the analysis can be produced as
follows:
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
26

Table 2: Results of Analysis of IR 64 Rice and Skim Milk.
Nutritional
Components
IR 64 White Rice Skim Milk
Protein
Calcium
Fe
Thiamine
5.82%
51.60 ppm
8.55 ppm
1.24 ppm
32.45 %
113.40 ppm
6.42 ppm
3.50 ppm
According to the World Food Program (2015), the
iron content in rice to be enriched with iron should
not be less than 40 mg / kg and no more than 48
mg/kg. According to the nutritional label reference
for processed food (2016), the daily nutritional
adequacy figure required for thiamine intake is 1.4
mg/day. Based on the nutritional adequacy ratio
(RDA), the protein requirement in adults is 62-65 g
per day, 13-26 mg iron per day and 1.4 mg thiamine
per day. To meet the needs of daily nutritional intake
(daily intake) a food-based approach can be carried
out, namely by improving food or food fortification.
Based on the results of the analysis of IR 64 rice
on protein, calcium, iron, and thiamine, it can be
concluded that the rice consumed by the public shows
a deficiency in the micronutrients of calcium, iron,
and thiamine. So that fortification efforts are needed,
one of which is by adding rice supplements that have
been enriched with iron sources from Fero Fumarate,
calcium from skim milk, and thiamine from pure
thiamine. Meanwhile, the body's need for protein can
be supplied from animal protein food sources.
The results of the second stage of research with
the formulations in table 1, the nutritional
concentrations (protein, calcium, iron, and thiamine)
are as follows:
Protein and calcium content for every 100 g of rice
supplements,
- for comparison of maltodextrin : Skim milk (4:1)
contains protein = 6.49 % and calcium 22.68 ppm.
- for comparison of maltodextrin : Skim milk (7:3)
contains protein = 9.735 % and calcium 34.02 ppm.
- for comparison of maltodextrin : Skim milk (3:2)
contains protein = 12.98 % and calcium 45.02 ppm.
Iron content for every 100 g of rice supplement,
- for comparison of maltodextrin : Skimmed milk (4
: 1), mixed with 200 ppm ferrous fumarate, contains
iron = 671,284 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 1006.28 ppm; mixed with
400 ppm ferrous fumarate, contains iron = 1341.28
ppm.
- for comparison of maltodextrin : Skimmed milk (7
: 3), mixed with 200 ppm ferrous fumarate, contains
iron = 671.293 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 1006.93 ppm; mixed with
400 ppm ferrous fumarate, contains iron = 1341.93
ppm.
- for comparison of maltodextrin: Skimmed milk (3 :
2), mixed with 200 ppm ferrous fumarate, contains
iron = 672.568 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 1007.568 ppm; mixed
with 400 ppm ferrous fumarate, contains iron =
1342.567 ppm.
The protein, calcium, and iron content in the process
of making rice supplements did not change, while the
thiamine content changed as follows.
The changes that occur from thiamine before and
after the process of making rice supplements are due
to the heat process, namely during drying and milling,
resulting in a decrease in the thiamine content in
powdered rice supplements.
Table 3: Thiamine content (ppm) for every 100 g of rice
supplement.
D: M (S)
Fe-fumarate (F),
(ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 216 332 420
300 234 328 444
400 230 323 432
7 : 3
200 224 329 425
300 210 320 432
400 239 330 425
3 : 2
200 222 324 419
300 218 328 438
400 230 331 430
D : M = Maltodextrin : Skim Milk
This third stage of research is the application of
rice supplements that are added when the rice cooking
process is about to be carried out using a rice cooker.
The results of the third stage research can be
shown as follows:
Protein and calcium content for every 500 g of rice,
- for comparison of maltodextrin : Skim milk (4 : 1)
contains protein = 30.7225 g (4.76 %) and calcium
26.367 mg (40.879 ppm).
- for comparison of maltodextrin : Skim milk (7 : 3)
contains protein = 31.5338 g (4.89 %) and calcium
26.651 mg (41.319 ppm),
- for comparison of maltodextrin : Skim milk (3 : 2)
contains protein = 32.345 g (5.015 %) and calcium
26.934 g (41.785 ppm).
Iron content for every 500 g of rice,
- for comparison of maltodextrin : Skimmed milk (4
: 1), mixed with 200 ppm ferrous fumarate, contains
iron = 32.646 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 45.62 ppm; mixed with
400 ppm ferrous fumarate, contains iron = 58.615
ppm
Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine
27

- for comparison of maltodextrin: Skimmed milk (7 :
3), mixed with 200 ppm ferrous fumarate, contains
iron = 32.647 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 45.63 ppm; mixed with
400 ppm ferrous fumarate, contains iron = 58.64
ppm
- for comparison of maltodextrin: Skimmed milk (3 :
2), mixed with 200 ppm ferrous fumarate, contains
iron = 32.651 ppm; mixed with 300 ppm ferrous
fumarate, contains iron = 45.66 ppm; mixed with
400 ppm ferrous fumarate, contains iron = 58.71
ppm.
Protein, calcium, and iron in the process of processing
rice supplements in the second stage of the study
showed that they did not change or decrease
significantly, this may be because there are no factors
that cause protein destruction. While for calcium and
iron are relatively stable to the effects of oxidation or
reduction, so they are relatively stable or do not
experience change / decrease. Meanwhile, there was
a relatively slight decrease in thiamine, but in this
second stage the decrease was not significant.
Based on the results of the third stage research, it
shows that the amount of protein, calcium, and iron is
not significantly different or does not
change/decrease the weight content of protein,
calcium and iron before cooking and after cooking, so
the content (weight) is relatively the same. The
protein, calcium and iron content in this third stage
experiment showed the same stability as in the second
stage experiment for the same reasons. However, the
concentration of the three has increased. This happens
because the process of cooking rice into rice does not
have any activities that separate or degrade the
components of protein, calcium and iron.
The results of this study can be identified that the
protein, calcium, and iron content increased
compared to cooked rice without the addition of rice
supplements made in the second stage.
Based on the results of the third stage research, it
showed that there was a change or decrease in
thiamine either in quantity or concentration
significantly, but there was an increase in thiamine
content when compared to rice cooked with the
addition of rice supplements (made in the second
stage) and rice cooked without the addition of rice
supplements.
Table 4: Thiamine content (mg) for every 500 g of rice.
D : M (S)
Fe-fumarate
(F), (ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 4.65 6.54 8.70
300 4.44 5.91 7.90
400 4.56 5.70 8.40
7 : 3
200 4.82 6.77 8.90
300 5.00 6.20 8.20
400 4.64 5.90 8.80
3 : 2
200 5.00 7.10 9.20
300 5.60 6.43 9.10
400 5.20 6.20 9.30
D : M = Maltodextrin : Skim Milk
The decrease in the amount or concentration of
thiamine in cooked rice may be due to the effect of
heating, resulting in some thiamine degradation. So it
can be assumed that the temperature and duration of
cooking can affect the reduction in thiamine content,
so with the rice supplements that are added before
starting cooking, it can be used as an effort to
maintain the thiamine content according to the
established standard of normal human needs, namely
1.4 mg/day.
Table 5: Thiamine content (ppm) for every 500 g of rice.
D: M (S)
Fe-fumarate
(F), (ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 9.30 13.10 17.40
300 8.88 11.80 15.80
400 9.20 11.40 16.80
7 : 3
200 9.60 13.20 17.80
300 10.00 12.40 16.40
400 9.20 11.80 17.60
3 : 2
200 10.00 14.20 18.40
300 11.20 12.80 18.20
400 9.90 12.40 18.60
D : M = Maltodextrin : Skim Milk
Thiamine decreased, this is because thiamine is
relatively unstable by heat, which is in accordance
with the chemical properties of thiamine, is stable at
acidic pH, but is not stable in alkaline solutions, and
is not stable to heat, but is stable during storage in
frozen conditions. In addition, thiamine is also
unstable when exposed to ultraviolet rays and gamma
ray irradiation. The lack of stability in thiamine may
also be the result of a strong reaction to the Maillard
reaction.
The organoleptic/sensory test results with the rice
color attribute showed no significant difference for
each addition of rice supplements, which appeared to
be slightly yellowish in color. The yellowish color of
the cooked rice is due to the presence of Fero
Fumarat which is reddish orange in color, which has
an effect on the color of the rice Therefore, the more
Fero Fumarat content in the rice supplement, the
more it affects the color of the rice. So the use of rice
supplements based on this research is recommended
to supplement rice with the addition of 200 ppm and
this can meet the iron needs in rice for consumption
by normal humans.
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
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Thiamine (mg)
10
20
Weight of thiamne
Before cooking
Weight of thiamine
after cooking
20
10
Concentration of
thiamine Before
cooking
Concentration of
thiamine after
cooking
Thiamine (ppm)
The addition of
thiamine (300 ppm)
in rice supplement
processing
The addition of thiamine
(500 ppm) in rice
supplement processing
The addition of thiamine
(400 ppm) in rice
supplement processing
5
Figure 1: Comparison of the quantity and concentration of
Thiamine in rice before and after cooking to which rice
supplements are added.
Table 6: Organoleptic test results with color attributes for
every 500 g of rice.
D : M (S)
Fe-fumarate
(F), (ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 2.4 2.6 2.6
300 2.7 2.7 2.6
400 2.8 2.8 2.7
7 : 3
200 2.5 2.5 2.4
300 2.6 2.6 2.5
400 2.7 2.7 2.8
3 : 2
200 2.4 2.6 2.5
300 2.6 2.7 2.6
400 2.7 2.7 2.6
D : M = Maltodextrin : Skim Milk
The organoleptic/sensory test results with the rice
aroma attribute showed a significant difference for
each addition of rice supplements, namely rice added
with rice supplements with 200 ppm Fero fumarate
content was relatively preferred, and the more ferrous
fumarate content the less preferred.
The organoleptic/sensory test results with the rice
taste attribute showed a significant difference for each
addition of rice supplements, namely rice added with
rice supplements with 200 ppm Ferrous fumarate
content was relatively preferred and the more ferrous
fumarate content the less preferred. so with the
addition of thiamine in this amount can be
recommended, so that it can be considered minimally
and efficiently.
Table 7: Organoleptic test results with aroma attributes for
every 500 g of rice.
D : M (S)
Fe-fumarate
(F), (ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 4.3 4.4 4.3
300 3.7 3.7 3.6
400 3.1 3.0 3.1
7 : 3
200 4.4 4.5 4.4
300 3.6 3.6 3.7
400 2.7 3.1 2.8
3 : 2
200 4.3 4.1 4.6
300 3.5 3.7 3.6
400 2.7 2.7 2.6
D : M = Maltodextrin : Skim Milk
Table 8: Organoleptic test results with taste attributes for
every 500 g of rice.
D : M (S)
Fe-fumarate
(F), (ppm)
Thiamine (T),(ppm)
300 400 500
4 : 1
200 4.8 4.8 4.6
300 3.4 3.5 3.3
400 3.1 3.2 3.2
7 : 3
200 4.6 4.5 4.5
300 3.6 3.6 3.4
400 2.8 3.1 2.9
3 : 2
200 4.5 4.5 4.5
300 3.5 3.4 3.3
400 2.6 2.6 2.6
D: M = Maltodextrin : Skim Milk
4 CONCLUSION
Based on this research, three-stage experiments have
been carried out, namely nutritional analysis of IR 64
rice and skim milk, rice supplement processing, and
application trials in rice cooking, it can be concluded
that the protein, calcium, and iron content did not
significantly decrease in rice cooking process. While
the thiamine content decreased in the rice cooking
process, it could still contribute to rice fortification
and was acceptable to consumers.
Experiments of this research can recommend that
optimal rice supplement is the mixing formulation of
Maltodextrin : Skim milk (4 : 1); Ferrous fumarate
200 ppm; and thiamine 300 ppm. The reason for the
formula recommendation is that it can meet the
nutritional standard requirements, is acceptable to
consumers, and is relatively efficient from the rice it
produces.
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