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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)

Published
2025-07-25
Publisher
Journal of Vocational Innovation, Achievement and Education
Language
en

Abstract

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.

Keywords

Collaboration network of the authors

14 authors · 28 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Islam Negeri Mahmud Yunus Batusangkar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Dona SarianiAffiliation unknown4
TamaraAffiliation unknown1
Indra SabdarudinAffiliation unknown1
Tohap Pandapotan SimaremareAffiliation unknown1
Atiqah RevalinaAffiliation unknown1
Yan Fitra Pradeva ZebuaAffiliation unknown1
vido valentinoAffiliation unknown1
Irwan IrwanUniversitas Islam Negeri Mahmud Yunus Batusangkar1
Khasnatul AidiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/voice/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (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.
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	<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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