The Role of Coconut Milk Ratio and Cooling-Reheating Cycle in Resistant Starch Type 5 of Buras as Indonesian Traditional Rice Cake

Some traditional carbohydrate-based foods in various Southeast Asian countries use coconut milk as one of their ingredients. One is a typical Indonesian rice cake called Buras. The presence of coconut milk can increase the resistant starch (RS) type 5 content in Buras because coconut milk contains fat. Another influential factor besides fat is cooling-reheating. This study aims to determine the effect of coconut milk ratio and cooling reheating on RS Buras. Four different ratios of coconut milk (Water: Coconut milk) were used for making Buras: 1:1, 2:1, 3:1 and 4:1. Increasing the ratio increased the RS content. The results showed that coconut milk ratio factors significantly increased the RS content (p<0.05). Buras R1 or Buras with a coconut milk ratio of 1:1 (100 mL water: 100 mL coconut milk) produced the highest RS content (30.55 ). Two cycles of cooling-reheating resulted in higher RS. Two cycles (S2) of cooling-reheating increased the RS content of the R1 Buras sample by 9.57 and had the lowest digestibility at 180 min (18.94 ). The best-treated sample was R1 with two cooling-reheating cycles (R1S2). The coconut milk ratio also decreases starch digestibility. The best-treated sample was also R1S2 because it had the lowest digestibility. The low digestibility and high RS are due to the crystalline phase and the presence of an amylose-lipid complex, as shown by XRD and FTIR analysis. SEM analysis of the Buras with the best ratio (R1) showed a smooth, luminous granule surface surrounded by fat. © 2025, Walailak University. All rights reserved.