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Potensi Menir sebagai Alternatif Sumber Bahan Baku pada Pengembangan Produk Makanan Berbasis Tepung Beras: Systematic Review

Journal of Vocational Innovation, Achievement and Education · Vol. 1 No. 1 (2025)

Terbit
2025-07-25
Penerbit
Journal of Vocational Innovation, Achievement and Education
Bahasa
en

Abstrak

Rice is a major agricultural commodity widely cultivated in Indonesia. During the rice milling process, three forms of rice are produced: whole rice (premium quality), broken rice, and menir (rice fragments). Based on field observations and literature reviews, menir remains underutilized due to its less appealing physical appearance. This review aims to identify the physicochemical properties of broken rice (menir) and explore its potential derivative products based on studies reported in relevant journals. The method used is a systematic review, gathering information from online article publications available on platforms such as Google Scholar, ScienceDirect, and Scopus. The results indicate that menir has significant potential for further processing, with characteristics similar to whole rice in terms of physical and nutritional properties. Menir contains 8.18% protein, 1.07% fat, 89.81% carbohydrates, 12.45% moisture, 0.94% ash, and 2.13% fiber. It can be processed into both intermediate and final (finished) products. Product development from menir includes wet and dry cakes, as well as functional analog rice, by combining it with ingredients rich in specific nutrients for fortification, thus offering functional food properties. In the future, menir can be further explored as a raw material for innovative product development in various research areas.

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  • Universitas Islam Negeri Mahmud Yunus Batusangkar
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Rekan penulisOrganisasiArtikel bersama
Dona SarianiAfiliasi tidak diketahui4
TamaraAfiliasi tidak diketahui1
Indra SabdarudinAfiliasi tidak diketahui1
Tohap Pandapotan SimaremareAfiliasi tidak diketahui1
Atiqah RevalinaAfiliasi tidak diketahui1
Yan Fitra Pradeva ZebuaAfiliasi tidak diketahui1
vido valentinoAfiliasi tidak diketahui1
Irwan IrwanUniversitas Islam Negeri Mahmud Yunus Batusangkar1
Khasnatul AidiAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/voice/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Potensi Menir sebagai Alternatif Sumber Bahan Baku pada Pengembangan Produk Makanan Berbasis Tepung Beras : Systematic Review</dc:title>
	<dc:creator xml:lang="en">Irwan</dc:creator>
	<dc:creator xml:lang="en">Djalil, St Hartini</dc:creator>
	<dc:creator xml:lang="en">Setiawan, Eka</dc:creator>
	<dc:creator xml:lang="en">Putri, Ariella Ramadhani</dc:creator>
	<dc:creator xml:lang="en">Prabowo, Humam Eddy</dc:creator>
	<dc:subject xml:lang="en">Menir</dc:subject>
	<dc:subject xml:lang="en">sifat fisikokimia</dc:subject>
	<dc:subject xml:lang="en"> tepung beras</dc:subject>
	<dc:description xml:lang="en">
Rice is a major agricultural commodity widely cultivated in Indonesia. During the rice milling process, three forms of rice are produced: whole rice (premium quality), broken rice, and menir (rice fragments). Based on field observations and literature reviews, menir remains underutilized due to its less appealing physical appearance. This review aims to identify the physicochemical properties of broken rice (menir) and explore its potential derivative products based on studies reported in relevant journals. The method used is a systematic review, gathering information from online article publications available on platforms such as Google Scholar, ScienceDirect, and Scopus. The results indicate that menir has significant potential for further processing, with characteristics similar to whole rice in terms of physical and nutritional properties. Menir contains 8.18% protein, 1.07% fat, 89.81% carbohydrates, 12.45% moisture, 0.94% ash, and 2.13% fiber. It can be processed into both intermediate and final (finished) products. Product development from menir includes wet and dry cakes, as well as functional analog rice, by combining it with ingredients rich in specific nutrients for fortification, thus offering functional food properties. In the future, menir can be further explored as a raw material for innovative product development in various research areas.
</dc:description>
	<dc:publisher xml:lang="en">Journal of Vocational Innovation, Achievement and Education</dc:publisher>
	<dc:date>2025-07-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/voice/article/view/44655</dc:identifier>
	<dc:source xml:lang="en">Journal of Vocational Innovation, Achievement and Education; Vol. 1 No. 1 (2025): VOICE - VOLUME 1 ISSUE 1 2025; 6</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/voice/article/view/44655/13182</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Journal of Vocational Innovation, Achievement and Education</dc:rights>
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