The Use of White Rice Bran as a Substitute for Wheat Flour in the

Manufacture of Various Indonesian Foods and Beverages

E. R. Ummi Kalsum

, Djauhar Arifin

and

Kuswardhani

Hospitality Lecturer, Bandung Institute of Tourism, Deputy Director for Student Affairs and Alumnae, Bandung Institute

of Tourism, Bandung Indonesia

Patisserie Management Lecturer, Bandung Institute of Tourism, Bandung, Indonesia

English Hospitality Lecturer, Bandung Institute of Tourism, Bandung Indonesia

Keyword: rice bran, food ingredients, nutritional content, local raw material

Abstract: Currently, most Indonesian people like eating wheat noodles after China. Actually, there are so many other

types wheat that can grow well in Indonesia and can be an alternative towards food security, which is called

rice bran. Rice bran is the outermost layer of rice that is released during the process of grinding rice or by –

products of rice milling that consists of layers of “aleuron”, “endosperm” or rice grains and rice husk skin.

The potential of rice bran a nutritious food has been widely studied, however, its use and development as a

decent and easy food has not been done much. The staple food for community should ideally be sourced

from local raw materials that have been neglected so far or have not been utilized maximumly. Moreover,

rice bran itself is a food ingredient that a fiber content of 12% higher than the graots and bran. As stated by

Ardiansyah (2004) that bran has nutritional content, such as fiber, vitamin B complex, protein, thiamine,

and niacin are more abundant in bran. Therefore, it is worth consuming for human (Nursalim and Zalni,

2005). Bran is really appropriate with agro-climate in most parts of Indonesia. While bran does not only

have high benefits that contains nutrients could have positive effects on health, but also has quite extensive

used and suitable for food diversification. Considering the development of food especially in Bakery and

Pastry products as well as the nutritional content contained white rice bran, the researchers use rice bran to

substitute wheat flour in making kinds of foods and beverages, such as sponge cake bran, cookies rice bran,

wedang rice bran, rice bran papaya juice and rice bran bit Juice. All products have sweet taste and have

stink flavor, however to minimize the stink flavor the products could be mixed with chocolate, cheese,

palm sugar or pineapple. As bran is one of the main ingredients in producing those products that can be

consumed by all Indonesian society with reasonable price and easy to get it

1 INTRODUCTION

Many people describe rice bran as a waste with a

rancid, musty, and sour odor. In fact, rice bran has a

special taste that is soft and rather sweet. An

unpleasant odor will appear as rice bran is

damaging. However, rice bran itself has several

advantages such as to prevent colon cancer,

coronary heart disease, obesity, diabetes, digestive

problems, and minimize cholesterol levels. In

addition, Indonesia as a tropical country has

numerous diversity of commodities especially when

it comes to rice commodity. Therefore, the diversity

of rice types can be utilized in making rice bran in

various types of food and drinks. Although it is very

abundant in our country and the benefits contained

in rice bran are good enough, however the use of

rice bran has not been maximized. Most people use

rice bran only as animal feed. This can be a chance

to develop rice bran as alternative potential product

that can be replaced a wheat flour in the manufacture

of traditional Indonesian food and drinks

2 BACKGROUND

2.1 Research Background

Many people describe rice bran as a waste with a

rancid, musty, and sour odor. That unpleasant odor

only appear if the rice bran is damaged. In fact, rice

bran has a special taste that is soft and rather sweet.

To illustrate the exact understanding, rice bran is the

outermost layer of rice that is released during the

Kalsum, E., Ariﬁn, D. and Kuswhardhani, .

The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages.

DOI: 10.5220/0009993201470151

In Proceedings of the 1st NHI Tourism Forum (NTF 2019) - Enhancing Innovation in Gastronomic for Millennials, pages 147-151

ISBN: 978-989-758-495-4

147

process of grinding rice (rice) or by-products of rice

milling which consists of layers of aleuron,

endosperm, and germ. Rice bran itself contains a

high fiber content (20-27%),hence rice bran has its

own advantages to prevent colon cancer, coronary

heart disease, obesity, diabetes and digestive

problems. In addition, rice bran contains a fairly

high carbohydrate (51-55 g / 100 g) and very good

protein (11-13 g / 100 g). Another prominent

nutrient in rice bran is fat, the levels reach 10-20 g /

100 g. Moreover, rice bran is also rich in vitamin B

complex and vitamin E. In addition, rice bran is an

excellent source of minerals, every 100 grams

contains calcium 500 -700 mg, magnesium 600-700

mg, and phosphorus 1,000-2.200 mg. According to

Ardiansyah (2004) the nutritional value of rice bran

is very good, rich in B vitamins, vitamin E, essential

fatty acids, food fibers (dietary fibers), protein,

oryzanol, ferulic acid, thiamine, niacin. Rice bran

also contains carbohydrates, minerals, and rice bran

oil which can reduce cholesterol levels. One hundred

grams of rice bran contains 2.49%, 8.77% protein,

1.09% fat, 1.60% ash, 1.69% fiber, 84.30%

carbohydrates, 382.32 cal. calories, and very fit for

human consumption (Nursalim and Zalni, 2005).

Furthermore, Nutritious Food Products The Agency

for Agricultural Research and Development

(Balitbangtan) through the Center for Agricultural

Postharvest Research and Development, recently

years has produced various technologies to increase

the use of rice bran as a food product. The

stabilization process to extend the shelf life of bran

and prevent rancidity, which has been an obstacle in

its utilization has been overcome.

The development of the culinary world in

Indonesia is highly influenced by many aspects, one

of them is the diversity of commodities available in

this country. Existing aspects do not only come from

staples, Indonesia's tropical climate greatly

influences the diversity of rice types that can be

utilized in making rice bran in various types of food

and drinks. Although it is very abundant in our

country and the benefits contained in rice bran are

good enough, however the use of rice bran has not

been maximized. Most people use rice bran only as

animal feed .By considering the development of

food in the world of patisseries as well as the

nutritional content contained in white rice bran, the

authors will make white rice bran as the material of

this research. The Researcher is interested in pouring

into this community service program with the theme:

"Alternative Use of White Rice bran to replace part

of wheat flour in the manufacture of traditional

Indonesian food and beverages". Therefore a

study of white rice bran conducted to replace a

portion of wheat flour in the manufacture of

traditional Indonesian foods and drinks.

2.2 Question Arise

Based on the background stated above, Some

questions are identified as follows:

a. What are the results of the consumer's

assessment of the taste, price of food and

beverages made from bran?

b. What is the nutritional content of food and

drinks made from rice bran?

2.3 Research Objectives

The purpose of this research is to fulfill several

purposes, namely:

a. Formal Purpose: The purpose of this writing as

one of the requirements in the Tri Dharma of

Higher Education is to conduct research as a

Lecturer.

b. Operational Objectives: To find out public

opinion about the taste of food and drinks made

from rice bran, To find out the nutritional

content in food and drink made from rice bran,

To take advantage of rice bran which has only

been considered as waste.

3 METHODS

The method used in this study was qualitative. As

for the requirements of collecting data, there are

several steps that researchers used as their way to

collect data. Here are several steps that have been

used by researchers.

3.1 Theoretical Approach

Theoretical approach is a step for finding theory

related to definition of rice bran, rice bran nutritional

content, and the benefits provided by rice bran based

on the daily consumption.

3.2 Setting Goals

The main focus of this step is to find several ways in

order to make rice bran as a substitute product of

wheat flour so that it can be used as the opportunity

in increasing income for cake processing

practitioners in areas that have a lot of rice bran

products.

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3.3 Pre-Field Activities

Pre-field activities are carried out to find places

where there are a lot of rice mills and rice bran,

could be taken and tested into food and drinks

processing with several recipes compared and taken

the best products.

3.4 Implementation of Research

This step concerned in determination of where does

this research would take place. Afterward,

researchers will do their research in the place that

have been determined.

3.5 Post Research Activities

This phase generates a final report start from the

beginning of the activity up to the summary file of

the recipes (gathered with pictures of the products

made). By the end, the report will be socialized to

the public so that it can be used for related

community to produce the rice bran product

independently.

4 RESULTS

This research is conducted at the researchers' place

using main ingredients that researchers get from rice

mills that are around Bandung and West Java.

Previous researchers had conducted a research using

rice bran for other products and the results obtained

were good however it was still rather difficult to be

applied in the area with the conditions of human

resources had not yet been supplied, so for this study

the researchers have tried to make the products

which are easier and can be done by beginners and

housewives who are expected later to be able to

increase their economy and income.

Then, researchers found that Rice Bran can be

proceed as several types of food and drink products

such as Rice Bran Sponge, Rice Bran Cookies, Rice

Bran drink (wedang bekatul)

, Rice Bran Bit Juice.

Here are the nutritional content of each food and

drink products.



Figure 1: Rice Bran Sponge

Table 1: Nutritional Content of Rice Bran Sponge

Quantity Ingredi

ents

Energy Fat Carboh

ydrates

Protein

(cal) (g) (g) (g)

4 pcs egg 352.8 23.8

1.85 3.19

200 gr granula

ted

suga

774 0 199.96 0

1 tsp emulsif

0 0 0

150 gr Rice

ran

412.5 22.2 81.9 18.9

50 gr wheat

flou

182.5 0.65 38.65 4.45

1 tbsp baking

powde

10.6 0 0 0

100 ml coconu

t milk

230 23.8

5.54 2.29

100 ml frying

oil

450 50 0 0

2 tbsp cocoa

powde

2.28 0.14 0.58 0.2

1 sachet

white

coffee

110 3 15 1

2524.6

123.

343.48 30.03

1113

.21

1373.9

120.12

Total Calories 607.25

Source: The Researchers Product,2019

The use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages

149



Figure 2: Rixe Bran Cookies

Table 2: Nutritional Content of Rice Bran Cookies

Quantity Ingredient

Energy Fat Carboh

ydrates

Prote

(cal) (g) (g) (g)

100 gr margarine 526 59.1

0 0.6

75 gr butter 537.75 60.8

0.05 0.64

25 gr room

utte

170.25 20.2

0.01 0.21

40 gr milk

powde

20 0.8 1.88 1.32

360 gr soft wheat

flour

1314 4.68 277.2 32.0

40 gr rice bran 110 5.92 21.8 5.04

75 gr palm

suga

282.75 0 72.99

80 gr white

chocolate

431.2 25.6

47.39 4.69

30 gr cocoa

powde

3.42 0.21 0.87

0.3

tablespo

ons

chocolate

paste

29.33 1.19 3.64

1.11

tablespo

ons

chocolate

color

0 0 0 0

teaspoon

baking

powde

3.53 0 0

approxi

mately C

hoco

chip

0 0 0

Approxi

mately

nuts for

decoratio

0 0 0

. 3428.2

178.

425.83 45.9

1608

.66

1703.3

183.

Total Calories 3495

.78

Source : The Researchers Product,2019



Figure 3: Rice Bran Drink (Wedang Bekatul)

Table 3: Nutritional Content of Wedang Rice Bran

Quantity Ingredie

nts

Energ

Fat Carbohydr

ates

Prote

(cal) (g) (g) (g)

tablespoo

rice bran 55 2.96 10.92 2.52

150 ml water 0 0 0 0

50 gr Brown

sugar

needed

188.5 0 48.66 0

243.5 2.96 59.58 2.52

26.6

238.32 10.0

Total Calories 275.

Source : The Researchers Product,2019



Figure 4: Rice Bran Bit Juice

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Table 4: Nutrional Content of Rice Bran Papaya Juice

Quantity Ingredie

nts

Ener

Fat Carbohyd

rates

Protein

(cal) (g) (g) (g)

150 gr papaya 39 0.14 981 0.61

150 gr pineappl

72 0.18 18.95 0.81

150 cc water 0 0 0 0

grams

rice bran 55 2.96 10.92 0.256

tablespo

honey

(optional

)

64 0 17.3 0.06

. 230 3.28 1028.17 1.736

29.5

4112.68 6.944

Total Calories 4149.1

Source: The Researchers Product, 2019

5 DISCUSSION

Rice bran is the outermost part of rice which still has

a lot of nutritional content as much as wheat has.

Therefore, rice bran could be used to improve local

society’s nutrition. In fact, certain supermarkets

already sells the rice bran in an attractive packages.

However, as the price and the buyer is relatively

low, therefore, the products can’t be found yet.

In the process of research, researchers found that

Bandung District can be used as a potential area

which are related certainly to rice paddy production

and have a rice mill, so that the ingredients needed

can be found easily. Furthermore, the rice bran

doesn’t lose its nutritional content even though they

undergo process and change in the form of food and

drinks products.

6 CONCLUSION

Finally, we can conclude that rice bran could be

used as a substitute for wheat flour in the

manufacture of several food and beverage products.

Rice bran itself can be used as an alternative energy

source while it is produced in the form of food and

beverage products. Based on the research, all the

product result by recipe from researcher doesn’t lose

its nutritional content for example Rice Bran Sponge

with 2.607 calories, Rice Bran Cookies with 3495.78

calories, Wedang Rice Bran with 275.04 calories,

and Rice Bran Papaya Juice with 4149.144 calories.

All products price are reasonable and could be

mixed with some other ingredients to avoid having

stink flavour of rice bran and the taste of the

products are acceptable by public. Above all, those

products can be produced on a household scale.

REFERENCES

Almatsier, Sunita. 2009. “Prinsip Dasar Ilmu Gizi”.

Jakarta: PT. Gramedia Pustaka Utama.

Bekatul.http://staffnew.uny.ac.id/upload/132048525/penga

bdian/manfaat-bekatul-dan-kandungan-gizinya

Beras.

http://aresearch.upi.edu/operator/upload/s_pkim_055

490_bab_2.

Gandum. https://id.mwikipedia.org/wiki.gandum-tepung

Terigu

Nursalim, Yusuf dan Yetti, Zaini Razali. 2007. “Bekatul

Makanan Yang Menyehatkan”. Jakarta: Agromedia

Sugiyono. 2008. “Statistika Untuk Penelitian”. Bandung:

Alfabeta

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