Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine

: Rice is a staple food ingredient as a source of carbohydrates, but low in micronutrients such as iron and calcium, as well as relatively low thiamine (vitamin B 1 ) and riboflavin (vitamin B 2 ) due to the rice milling process. This study aims to explore the manufacture of rice supplements by formulating the composition of skim milk, ferrous fumarate and thiamine. The experimental research design used a factorial pattern, the first factor was the concentration of skim milk with a variation of 20%; 30%; and 40%, the second factor is the concentration of ferrous fumarate with a variation of 200 ppm; 300 ppm; and 400 ppm, and the third factor is thiamine concentration with a variation of 300 ppm; 400 ppm; and 500 ppm. The rice supplements were tested for micronutrient stability and organoleptic tests by adding them to rice when cooked. The results showed that rice supplements which were added or fortified at the time of cooking, the test results showed that the protein, calcium, and iron content were stable, while thiamine showed an average decrease in response of 9-10%. Based on the results of the organoleptic test on the color parameters, the response was not significantly different, while the organoleptic test for the taste and aroma parameters showed a significantly different response.