Innovation of Batiah: The Role of Rice Varieties and Enrichment with Cassiavera-Morel Berry Extract and Pumpkin Seed Flour

This study aims to optimize the formulation of Batiah, a traditional Indonesian rice-based snack, as a functional food by modifying the starch source and enriching it with targeted phytochemical compounds. The innovation focuses on replacing conventional white glutinous rice with alternative rice varieties that have different amylose–amylopectin ratios, thereby influencing digestibility, texture, and glycemic characteristics. In addition, the product is fortified with pumpkin seed flour and a mixture of cassiavera–morel berry extracts, both of which are known for their antidiabetic bioactive activities, antioxidant potential, and metabolic benefits. A Completely Randomized Design (CRD) consisting of eight formulations was applied, followed by analysis of physicochemical properties, proximate composition, amylose–amylopectin profile, total energy, and sensory attributes. Unlike previous studies that focused on packaging innovation or household-scale formulations without considering the glycemic index or functional bioactive fortification, this study introduces rice starch modification combined with targeted phytochemical enrichment as a new strategy to transform Batiah into a health-oriented functional product. Results indicate that rice type significantly influences Batiah's functional quality. The formulation using a combination of white glutinous rice and red rice (P6) exhibited the most favorable characteristics, with balanced elasticity (1.67 ± 0.60%), lower oil absorption (6.95 ± 1.18%), moderate protein content (10.36 ± 1.49%), and carbohydrate availability (69.46 ± 0.36%). Sensory evaluation also confirmed P6 as the most preferred sample in terms of color, texture, aroma, taste, and aftertaste. These findings prove that strategic starch replacement combined with bioactive fortification improves nutritional and functional performance while maintaining cultural authenticity.