文章基本信息

标题：THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE
其他标题：KARAKTERISTIK BERAS TIRUAN DENGAN PENAMBAHAN RUMPUT LAUT Eucheuma cottonii SEBAGAI SUMBER SERAT PANGAN
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作者：Natalia Prodiana Setiawati ; Natalia Prodiana Setiawati ; Natalia Prodiana Setiawati 等
期刊名称：E-Journal Ilmu dan Teknologi Kelautan Tropis
印刷版ISSN：2087-9423
电子版ISSN：2085-6695
出版年度：2014
卷号：6
期号：1
页码：197-208
DOI：10.29244/jitkt.v6i1.8641
语种：English
出版社：Bogor Agricultural University
摘要：The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body.
其他摘要：Pemanfaatan bahan pangan lokal seperti jagung dan singkong dengan penambahan rumput laut sebagai sumber serat pangan dalam bentuk beras tiruan dengan teknologi ekstrusi merupakan suatu alternatif diversifikasi pangan. Tujuan penelitian ini adalah menentuk
关键词：artificial rice; composition; extrusion; seaweed; dietary fibre; temperature
其他关键词：beras tiruan; komposisi; ekstrusi; rumput laut; serat pangan; suhu