RICE LAYER PRODUCT DEVELOPMENT WITH RED RICE FLOUR SUBSTITUTE AS HIGH ANTOSIANIN PASTRY PRODUCT

Abstract

The minimum amount of nutrition in white rice in local pastry has made a part of Indonesia citizen to think creatively to use local ingredient in certain region or genuine from Indonesia. White rice is one of the local product that is easy to obtain and nutrient dense. Rice layer ingredient is identical with white rice flour, so local ingredient that has more nutrient rich is often ignored, one of it is red rice. This research purpose is to define red rice layer formula that can be acceptable in society. This research is using Research and Development method with 4D model (Define, Design, Develop and Disseminate). In this research, red rice layer with composition variable of red rice flour are 30%, 40%, and 50%. Data is analyzed descriptive quantitative and qualitative. Research result has shown that red rice layer product is acceptable in society with 50% red rice flour substitution.