The effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake

Bolu cukke is a traditional cake typical of Soppeng district, South Sulawesi which is made from wheat flour. Along with the increasing consumption of wheat flour, the process of importing wheat in Indonesia has also increased. Wheat flour consumption can be reduced by using gluten-free local food, such as red rice. The aim of this investigation was to identify the best formulation of bolu cukke made from red rice flour based on organoleptic tests, chemical characteristics, and to compare commercial bolu cukke and the best treatment product. The method in this study consisted of several stages, namely organoleptic tests, proximate tests, and antioxidant activity. The results obtained in this study, namely the organoleptic test yielded the best treatment with the formulation of 75% red rice flour: 25% wheat flour, followed by chemical analysis based on the T-Test which showed that the water content, protein content, carbohydrate content and antioxidant activity had a significant effect on the ash and fat content did not significantly affect the use of red rice flour. The conclusion obtained is that the value of chemical characteristics in the best treatment consists of a water content value of 16.70%; ash content 1.56%; fat content 15.51%; protein content 8.08%; carbohydrate content of 58.15% and antioxidant activity based on IC50 1923.692 ppm, whereas without using red rice flour it has a water content value of 22.32%; ash content 1.49%; fat content 17.93%; protein content 8.53%; carbohydrate content of 49.73% and antioxidant activity based on IC50 3003.337 ppm.


Introduction
Indonesia has a variety of food products made from wheat flour.The primary component in cakes, noodles, and bread is wheat flour, which can form a texture, give a distinctive taste, and bind other ingredients.The content in wheat flour, namely carbohydrates, and protein in the form of gluten.Someone with autism spectrum disorder, gluten allergies, and celiac disease cannot consume wheat flour to avoid adverse effects on the body.In 2016, the level of consumption of wheat flour in Indonesia reached 5.9 tons and experienced an increase of 5% annually.Indonesia imports as much as 7.5 million tonnes of wheat/per ear.One effort that can be made to reduce wheat flour consumption is to develop local food ingredients, such as red rice, as an alternative to wheat flour [1].
Red rice (Oryza nivara) is a staple food for some Indonesian people.Red rice has high fiber content and anthocyanin compounds as antioxidants.Anthocyanins in red rice also function in preventing liver disease (hepatitis), diabetes, and colon cancer.In addition, red rice contains 77% starch, 7% protein, 0.4% fat, and 0.4% crude fiber [2].Red rice is included in the red rice category due to the absence of further polishing and milling processes.One simple preparation using red rice, namely red rice flour.Red rice is processed into flour through several processes, such as soaking, drying, grinding, and sifting.Processed red rice flour is useful in maintaining shelf life and easier storage.The nutritional content in red rice flour includes not inferior to white rice flour.In addition, the manufacture using red rice flour can produce many different products.Based on this, red rice flour can be utilized in place of wheat flour in various processed food products, both modern and traditional food products, such as bolu cukke.
Bolu cukke is a traditional cake, notably in Soppeng Regency, that is typically eaten between meals.This traditional cake is characterized by a sweet taste, brownish-red color, a distinctive brown sugar aroma, and a soft texture.Bolu cukke is included in semi-wet cakes, so it has properties that are easily damaged [3].Research on the substitution of wheat flour for bolu cukke has been carried out by several researchers [4].However, some of these researchers have not used red rice flour in their formulation.The production of bolu cukke using red rice flour is one way to reduce wheat flour consumption, increase acceptance of red rice and increase the nutritional value of bolu cukke.Therefore, it is necessary to do research on the effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake.

Making red rice flour.
The method used to make red rice flour began with rice cleaning using a flowing stream and then soaking it for 12 hours so that the texture of the rice became soft.Furthermore, red rice was dried using an oven at 50°C.When the red rice had dried, it was refined using a flour grinder and sieved using a 100 mesh sieve.

2.2.2.
Making bolu cukke traditional cake.Bolu cukke making begins with preparing 63 gram of eggs, 80 gram of brown sugar, and 2 gram of TBM.The ingredients are mixed using a mixer until evenly distributed.Next, add 2 gram of baking powder and wheat flour, and red rice flour according to the treatment formulation.30 ml of cooking oil is added to the dough, molded, and baked in the oven until cooked.This test includes aroma, color, taste, and texture with the hedonic method based on preferences.
Samples will be presented randomly to 25 semi-trained panelists who will identify your level of product preference.

Moisture content.
The water content test began with placing the porcelain cup 105°C in the oven for one hour to produce a constant weight.The sample was placed in a porcelain cup and weighed at 5 gram before being dried in an oven for 5 hours at 105°C. the sample should then be placed in the desiccator for 15 minutes before being weighed.After that, the samples were put back into the oven for 30 minutes and cooled after 15 minutes in a desiccator, the samples were once more weighed.The cycle was continued until it reached a fixed weight (difference <0.02 gram).The formula for calculating the water content is: Testing the ash content begins with weighing 5 gram of sample in a porcelain cup with a known constant weight.Next, put the sample into the furnace for 5 hours at 400-600°C until the sample forms white ash.Before the weighing process is carried out, put the sample after 15 minutes in the desiccator and weigh the ash.Using the formula, the sample's ash content can be determined: % Ash Content = ash weight starting material weight x 100% 2.3.4.Fat content.The fat content test begins by placing the fat flask in the oven for 15 minutes at 105 °C.The sample is placed in filter paper after being weighed up to 2 gram, and then tied using a rope.Then save the sample in the soxhlet tube connected above the condenser and the fat flask below it.In the fat flask, petroleum benzene was added, and the extraction process took five hours.The fat flask should be allowed to cool before being heated in the oven for 25 hours at 105°C.After another 15 minutes of cooling the desiccator, the sample is weighed.The formula for calculating fat content is: 2.3.5.Protein content.The Kjedahl technique was used to test the protein content, which begins with weighing a sample of 0.5 grams and putting it into the Kjeldahl flask.Then add 1 gram of selenium and 7 ml of H2SO4 solution.Carry out the digestion process at 450 °C for 1-2 hours or until the solution forms crystals.Then, add 7 ml of 40% NaOH and 50 ml of distilled water to each Kjedahl flask, and distill at 100°C.The distillation results were placed in a container containing 10 ml of 2% boric acid (H3BO3) and 2 to 3 drops of bromcherosol green-methyl red indicator.The following was the titration process using 0.1 N HCl solution until it turned pink.The sample's protein content is determined using the following formula: % Protein = (V1-V2)HCl x N HCl x 14,007 x fk W X 1000 x 100% Preparation of DPPH solution with a concentration of 100 µM begins with weighing 0.002 grams of DPPH.After that, it was added to a 50 ml volumetric flask and methanol PA was used to dissolve it.If the solution is homogeneous, then the volumetric flask is wrapped using aluminum foil.

Preparation of sample solutions
Preparation of samples with a concentration of 500 ppm begins with weighing 0.05 grams of sample and adding 100 ml of methanol PA.Furthermore, the solution was homogenized with the help of a magnetic stirrer on a hotplate for 15 minutes.If the sample solution is homogeneous, proceed with making solutions with several concentrations of 250, 300, 350, and 400 parts per million (ppm) for antioxidant testing on a spectrophotometer.Each tube with various concentrations will be added with 2 ml of DPPH solution and homogenized using a vortex.Then the incubation process was carried out for 30 minutes long.Measure the solution's absorbance using a spectrophotometer with a 517 nm wavelength.The formula for calculating spectrophotometer activity is: % resistance = abs blanko-abs sampel abs blanko x 100% If the percent resistance value has been generated, then make a curve to obtain an equation for linear regression, namely y = b(x) + a.This formula aims to determine the value of the free radical inhibition concentration (IC50).

Data Analysis
The data obtained will be processed with the ANOVA test and the independent T-Test to determine the distinctions in each treatment.If there are differences, a further test will be acted upon with the Duncan Multiple Range Test (p ≤ 0.05) in the SPSS application.

Color
In color, the first parameter that can be seen directly by the panelists.Products that have attractive colors can evoke feelings of liking before the product is tasted [5].Results of organoleptic analysis of the floor specifications of Bolu cukke using red rice flour as shown in Figure 1.

Figure 1. Effect of red rice flour formulation on bolu cukke color parameter
Based on an organoleptic test's findings color parameters, the highest level of favorability was obtained in the A2 treatment (red rice flour 75%: wheat flour 25%) with a value of 3.84 which means like and the A1 treatment (red rice flour 100%) had the lowest value of 3.65 which means like.The findings of the ANOVA analysis showed that the color parameters had no significant effect (>0.05).The outcomes of the organoleptic analysis bolu cukke against the color parameters showed the panelists preferred the high amount of red rice flour used.Red rice flour added in large quantities will produce a bolu cukke with a brownish-red in tone that is more intense.In addition, the color of the bolu cukke is affected by using brown sugar additives, so the caramelization process and Maillard reaction occur during the roasting process.Caramelization occurs because the heated sugar exceeds its melting point and in the Maillard reaction occurs due to a reaction in carbohydrates (reducing sugar) with amino groups, resulting in a change in color to brown [6].The brownish-red color is produced because of the anthocyanin material in red rice flour, which gives brownish-red color [7].

Figure 2. Effect of red rice flour formulation on bolu cukke taste parameter
Based on the outcomes of taste parameter organoleptic testing, the highest value the A2 treatment (red rice flour 75%: wheat 25%) produced at 3.89 which means like, and the lowest value was discovered in the A1 treatment (red rice flour 100%) of 3.55 which means like.The outcomes of an ANOVA analysis revealed a substantial effect (<0.05), so Duncan Multiple Range Test was further tested.When red rice flour is utilized more, red rice flour has a flavor all its own that is pronounced in bolu cukke.In general, red rice has a taste that is unsalted and langu.However, the taste is more disguised due to the use of brown sugar in formulations that function to improve the taste and give sweetness to the product.The use of brown sugar causes a caramelization process because the temperature is above the melting point of sugar, which is 170 °C.Caramelization can form a flavor component.This is in accordance with the statement that red rice flour used in large quantities in products will cause the distinctive taste of red rice flour to be more pronounced [9].

Aroma
Aroma is an assessment parameter that is observed with the help of the sense of smell and determines whether the product made can be accepted or rejected by the panelists.The product processing process greatly affects the aroma produced [8].Aroma is a subjective thing because each panelist has a different level of preference.The outcomes of an organoleptic tests on the criteria for aroma of traditional cake bolu cukke using red rice flour are presented in Figure 3.

Taste
Taste is the most crucial factor thing assessing the degree of acceptance of a product that uses taste as a marketing tool.If the taste of a product is not liked by consumers, the product will be rejected even though the aroma, texture, and color of the product are good [8].The outcomes of an organoleptic test of the taste criteria of traditional Bolu cukke using red rice flour is seen in Figure 2.
Using the outcomes of an organoleptic test on the factors of fragrance, the highest value was acquired in the A0 treatment (wheat flour 75% and white rice flour 25%) at 3.99 which means like, and the smallest number was obtained in the A1 treatment of 3.64 which means like.The ANOVA study results revealed that the fragrance of bolu cukke had a significant effect (<0.05), so a further test was carried out, namely the Duncan Multiple Range Test.Regarding aroma, panelists preferred bolu cukke which did not use red rice flour (control).This is because the more-red rice flour is used, the stronger the langu aroma of red rice flour, so the panelists like it less.Red rice has a less preferred aroma (langu), and the aroma remains after the cooking process [10].However, the aroma in the product is more disguised due to the use of additional ingredients, namely brown sugar.

Texture
One of the assessments is the texture parameters in determining the degree of product acceptability with the help of the sense of taste or skin touch.The texture is related to wetness, dryness, hardness, smoothness, roughness, and oily [11].The texture of a product is influenced based on the water content, protein, carbohydrates, and fat [8].The results of organoleptic testing of the texture parameters of the bolu cukke traditional cake using red rice flour is evident in Figure 4.The panelists prefer the texture of the bolu cukke with the use of higher wheat flour because it has a soft and tender texture.Due to the presence of proteins in the form of gluten in wheat flour consisting of glutenin which is able to determine the texture and gliadin, it gives soft properties, as well as elasticity to the product.Wheat flour has properties that are easy to absorb water and can achieve the right concentration in producing soft [12].While utilizing red rice flour, bolu cukke has a more-sandy texture.That if red rice flour is added more and more, it will cause a more-sandy texture.This sandy texture is caused by imperfect gelatinization during processing  Based on this, it was very easy for the panelists to distinguish the best-treated bolu cukke products from those on the market.It is because the color, aroma, taste, and texture of the two bolu cukke are very different.The best treatment of bolu cukke still gives off a slightly distinctive aroma and taste from the red rice flour used.Whereas in terms of texture parameters, the bolu cukke on the market has a denser and softer texture when compared to the sandy texture of the best bolu cukke.In terms of color parameters, the best-treated bolu cukke is more intense the bolu cukke on the market because the color of red rice flour influences it.

Moisture Content
The volume of water present is known as the water content of a product that can determine its quality and shelf life.Food spoilage occurs due to microbiological, chemical, and enzymatic processes that require water to assist the process [12].The higher the moisture content, the higher the possibility of harm that can occur.The results of testing the water content of the bolu cukke traditional cake using red rice flour can help be seen in figure 7.

Differentiation Test
The organoleptic test results of the hedonic method based on criteria of taste, aroma, color, and texture produced the best treatment, namely bolu cukke using 75% red rice flour: and 25% wheat flour (treatment A2).This best treatment was followed by a differentiating test with bolu cukke products on the market.The differentiating test method used is the triangular test method by presenting three products consisting of two bolu cukke products on the market and one product which is the best treatment of the hedonic method organoleptic test.Each panelist will assess and choose a different product from the products presented at random, as well as different codes.The panelists used the triangular test was 25 panelists.Considering the triangle test's outcomes revealed that 22 panelists answered correctly and 3 answered incorrectly.According to the table of critical numbers, the number of panelists who answered correctly showed a significant effect at the 5% level with a minimum number of panelists who had to answer correctly, namely 13 people [13].
Based on the average test results for each parameter, such as color, taste, texture, and aroma which as seen in Figure 6 demonstrates that the best treatment is in treatment A2, namely by using 75% red rice flour compared to 25% wheat flour with an average value the average is 3.89 which is close to a scale of 4 which means like.The results of this best treatment will be continued to test the antioxidant activity, water content, ash content, fat content, protein content, and carbohydrate content.Considering the water content test findings of bolu cukke products with the use of red rice flour obtained an average value of about 16.70%, while bolu cukke products that did not use red rice flour had an average water content value of 22.32%.The T-Test findings revealed that the water content of bolu cukke by use red rice flour and bolu cukke without the use the impact of red rice flour was substantial (p<0.05).This is due to the difference in the ingredients' content of amylose and amylopectin.Wheat flour contains 89.77% amylopectin and 10.23% amylose; red rice contains 25% amylose and 75% amylopectin [8].Amylose has properties that easily absorb water, while amylopectin is difficult to absorb water, but if the water has been absorbed, it will take a long time to untie it.Amylopectin has a branched bond so in the cooking process, amylopectin will absorb more water when compared to amylose.Therefore, using a large amount of wheat flour will cause a high moisture content in the product.That the greater the amylopectin content in an ingredient, the higher the moisture content in the product [14].

Ash Content
Ash content is an organic substance that comes from the rest of the combustion.The ash content in the product has a tight affinity toward minerals [15].The greater the amount of ash, the higher the mineral content in a product.The outcomes of measuring the amount of ash in the bolu cukke traditional cake against the use of red rice flour is evident in Figure 8. Considering the outcomes of testing the amount of ash in bolu cukke with red rice flour, it obtained an average value of 1.56%, while in bolu cukke without utilizing red rice flour, it had a worth of 1.49%.The outcomes of the T-Test revealed no significant impact (p>0.05) on the ash content in bolu cukke using red rice flour and bolu cukke without utilizing red rice flour.Red rice has an ash content of 1.2%, while wheat flour contains an ash content of 0.70%.Based on this, the higher using red rice flour, the more ash there is in the product.The flour made from red rice also contains macro and micro minerals, such as magnesium, selenium, potassium, zinc, and iron.Red rice contains high minerals, such as magnesium 72.2 mg; selenium 26 mg, and phosphor 142 mg [16].

Fat Content
Fat is a team of lipids that water cannot dissolve; however soluble in organic solvents, like chloroform.Fat is a source of energy, body protection at low temperatures, and a constituent of cell membranes [17].The result of the fat content of the bolu cukke using red rice flour is shown in Figure 9. Considering the outcomes of fat content, it exhibits that bolu cukke with taking advantage of red rice flour has a fat content of 15.51%, while without utilizing red rice flour, it produces a fat content of 17.93%.In the T-Test, bolu cukke with red rice flour and bolu cukke without red rice had no discernible impact (p>0.05).The result of the high-fat content of bolu cukke is caused by the fat content in different ingredients.The amount of fat in wheat flour is higher when compared to red rice flour.Wheat flour has a fat content of as much as 1.5%.Meanwhile, red rice contains as much as 0.4% fat [2].Another factor that can affect the high-fat content in bolu cukke, namely the presence of fat content in cooking oil as an additional ingredient.The higher utilizing red rice flour can decrease the fat content in the sponge [12].

Protein Content
Proteins are macromolecules consisting of amino acid monomers and linked by peptide bonds.Protein is the most important substance in food because it functions as a builder, regulator, and source of energy [18].In addition, proteins also function as antibodies.This protein content test uses the Kjeldahl method which generally includes the following three steps: destruction, distillation, and titration.The results of protein content in the bolu cukke product are presented in Figure 10.Considering the outcomes of protein content, it exhibits that bolu cukke with taking advantage of red rice flour, has an average protein content value of 8.08%, while bolu cukke without using red rice flour has a protein content of 8.53%.In the T-Test, a significant impact (p<0.05) was produced on the protein content of bolu cukke, taking advantage of red rice flour and bolu cukke without utilizing red rice flour.The more red rice flour used, the lower the protein content in the bolu cukke.This is because the protein content in wheat flour is higher when compared to red rice flour.In this study, wheat flour was used, namely medium protein wheat flour, which ranged from 10% to 12%.Meanwhile, the protein content of red rice in the research showed 8.31% [10].The protein content in bolu cukke can be influenced by additional ingredients, such as eggs.

Carbohydrate Content
Carbohydrates are compounds that can be hydrolyzed into aldehydes and ketones.Carbohydrates are divided into two types, namely simple carbohydrates (monosaccharides, disaccharides, and oligosaccharides) and complex carbohydrates (polysaccharides) [19].Carbon (C), hydrogen (H), and oxygen (O) are the main constituents of carbohydrates.The function of carbohydrates, namely as a source of energy, giving a sweet taste to food and regulating fat metabolism.In this study, testing for carbohydrate content used the by-difference method by calculating the difference in moisture, ash, protein, and fat content.The outcomes of carbohydrate levels are evident in Figure 11.Based on findings on carbohydrate content with the by difference method, it shows that bolu cukke when using red rice flour, produces an average value of 58.15%, while bolu cukke without red rice flour usage has a carbohydrate content of 49.73%.In the T-Test results, there was a significant (p<0.05)difference in the carbohydrate content of bolu cukke using red rice flour and bolu cukke without using red rice flour.The higher the formulation of red rice flour added bolu cukke contains higher carbohydrates when compared to bolu cukke which uses a high amount of wheat flour.This is due to the carbohydrate content in red rice flour reaching 86.82%, while wheat flour has carbohydrates around 77.30% [12].The high level of carbohydrates in the product is very dependent on the value of the nutritional components obtained because it uses the by-difference method.That the calculation in the by difference method of carbohydrate levels is influenced by dietary elements, such as protein, water, ash and fat.The greater value of the nutritional component obtained, the less carbohydrate is obtained.

Antioxidant Activity
Antioxidants are compound that function in inhibiting the oxidation process of free radicals.Antioxidants come in two varieties: natural and synthetic.Natural antioxidants are needed by the body to prevent free radicals from developing and repairing damaged body cells [20].Free radicals are unstable and highly reactive.Therefore, free radicals can be overcome by using antioxidants.In addition, antioxidants have a role in maintaining the quality of a product, such as a decrease in nutritional value, discoloration, flavor, as well as physical harm to the product caused by oxidation.In this research, antioxidant activity was examined utilizing the DPPH technique, which is a stable free radical compound.The level of antioxidant activity is marked with an IC50 value which is the volume of the sample needed to prevent 50% of the total DPPH.The smaller the IC50 value obtained, the greater antioxidant function of the product.The results of the antioxidant activity test have been presented in figure 12. Antioxidant activity based on IC50 value in red rice flour is 825,682 ppm.However, after processing into bolu cukke, antioxidant activity decreases.The IC50 value produced in the two treatments of making bolu cukke belongs to a very weak group because the resulting value is more than 200 ppm.Powerful antioxidants will have an IC50 value of 50 smaller than 50 ppm, strong is defined as 50-100 ppm, moderate as 100-150 ppm, and weak as 150-200 ppm [21].Bolu cukke on red rice flour processing 75% and wheat flour 25% should have high antioxidant activity because red rice flour is a source of antioxidants with a value of 25.27% [10].Low antioxidant activity is influenced by the use of high temperatures in the roasting process, which causes chemical and physical degradation.The more extreme the temperature, the lower the antioxidant levels.The less IC50 was obtained, the better the antioxidant activity in the product.The high antioxidant activity in bolu cukke using red rice flour is due to the high amount of anthocyanin pigments that function as antioxidants [22].

Conclusion
The most excellent care was in accordance with the organoleptic test, namely the A2 treatment, which used 75% red rice flour and 25% wheat flour.The results of the chemical characteristics of the Bolu cukke product without utilizing red rice flour, namely moisture content of 22.32%; ash content of 1.49%; fat content of 17.93%; protein content of 8.53%; carbohydrate content was 49,73% and antioxidant activity was 3003.337ppm, whereas in bolu cukke using red rice flour it had a moisture content value of 16.70%; ash content 1.56%; fat content 15.51%; protein content 8.08%; carbohydrate content 58,18% and antioxidant activity 1923.692ppm.The test results of the difference between the best treated bolu cukke and commercial bolu cukke showed that 22 panelists answered correctly and 3 answered incorrectly.

Figure 3 .
Figure 3.Effect of red rice flour formulation on bolu cukke aroma parameter

Figure 4 .
Figure 4. Effect of red rice flour formulation on bolu cukke texture parameter Based on the organoleptic test findings on the texture characteristic, the highest value of was bought in the A3 treatment (wheat flour 50%: red rice flour 50%) 3.91, which means like, and the lowest value was obtained in the A1 treatment (wheat flour 100%) of 3.61 which means like.The ANOVA analysis findings demonstrated a considerable impact (<0.05) on the texture of bolu cukke, so further tests were executed, namely the Duncan Multiple Range Test.The panelists prefer the texture of the bolu cukke with the use of higher wheat flour because it has a soft and tender texture.Due to the presence of proteins in the form of gluten in wheat flour consisting of glutenin which is able to determine the texture and gliadin, it gives soft properties, as well as elasticity to the product.Wheat flour has properties that are easy to absorb water and can achieve the right concentration in producing soft[12].While utilizing red rice flour, bolu cukke has a more-sandy texture.That if red rice flour is added more and more, it will cause a more-sandy texture.This sandy texture is caused by imperfect gelatinization during processing

Figure 5 .
Figure 5. Level of likeliness of panellist for bolu cukke organoleptic test

Figure 6 .
Figure 6.Best formulation organoleptic test results on bolu cukke traditional cake

8 Figure 7 .
Figure 7. Effect of red rice flour formulation on parameter of bolu cukke moisture content

Figure 9 .
Figure 9.Effect of red rice flour formulation on the parameter of bolu cukke fat content

Figure 10 .
Figure 10.Effect of red rice flour formulation on parameter of bolu cukke protein content

Figure 11 .
Figure 11.Effect of red rice flour formulation on parameter of bolu cukke carbohydrate content

11 Figure 12 .
Figure 12.Effect of red rice flour formulation on the parameter of bolu cukke antioxidant activity The outcome of the antioxidant activity test according to the IC50 value demonstrated that the bolu cukke product making advantage of red rice flour had a value on average of 1923.692ppm and bolu cukke without using red rice (control) with an average value of 3003.337ppm.Bolu cukke on the market have been tested for antioxidant activity, resulting in a value of 2918.404ppm.The T-Test outcomes demonstrated an important result (p<0.05)regarding the inclusion of red rice flour in bolu cukke products.Antioxidant activity based on IC50 value in red rice flour is 825,682 ppm.However, after processing into bolu cukke, antioxidant activity decreases.The IC50 value produced in the two treatments of making bolu cukke belongs to a very weak group because the resulting value is more than 200 ppm.Powerful antioxidants will have an IC50 value of 50 smaller than 50 ppm, strong is defined as 50-100 ppm, moderate as 100-150 ppm, and weak as 150-200 ppm[21].Bolu cukke on red rice flour processing 75% and wheat flour 25% should have high antioxidant activity because red rice flour is a source of antioxidants with a value of 25.27%[10].Low antioxidant activity is influenced by the use of high temperatures in the roasting process, which causes chemical and physical degradation.The more extreme the temperature, the lower the antioxidant levels.The less IC50 was obtained, the better the antioxidant activity in the product.The high antioxidant activity in bolu cukke using red rice flour is due to the high amount of anthocyanin pigments that function as antioxidants[22].