Functional Cookies Based on Brown Rice (Oryza nivara) and Black Rice (Oryza sativa L. indica) as A Healthy Snack for Adolescent with Obesity

Abstract

Abstract The prevalence of obesity continues to increase, especially in the adolescent group. Functional food can be one of the solutions to overcome this problem. Development of functional cookies as snacks made from brown rice and black rice aimed at obese teenagers. This research aimed to obtain the best formula to develop functional cookies as snack made from brown rice and black rice aimed at obese teenagers based on organoleptic test. This research method used a randomized design with the substitution of wheat flour with brown and black rice into 4 formulations F1 (25%), F2 (50%), F3 (75%), and F4 (100%). The best formula were obtained at F4 for both for brown and black rice cookies. The nutritional content of black rice cookies (per 100 g) contains energy 110.4 kcal, protein 3.9 g, fat 3.9 g, moisture 6.6 g, carbohydrate 18 g, and fibre 4.2 g. Meanwhile for brown rice cookies (per 100 g) contains energy 142.2 kcal, protein 5.1 g, fat 4.2 g, moisture 9.0 g, carbohydrate 23.1 g, and fibre 0.3 g. These cookies made from brown and black rice can be a healthy snack alternative for obese teenagers.