Jurnal Gizi dan Pangan
Vol 12, No 2 (2017)

Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum


Fauziyah, A'immatul, Marliyati, Sri Anna, Kustiyah, Lilik



Article Info

Publish Date
10 Nov 2017

Abstract

The objectives of this research were to determine the formula of sorgum artificial rice (SAR), analyze nutrient and fiber content, and antioxidant capacity of SAR each formula and find the best formula of SAR. The artificial rice was made of sorgum flour (substituted by red kidney bean flour (RKF) for 5% (F1), 10% (F2), and 15% (F3)), water, porang flour, GMS (gliserine monostearate), and soy protein isolate. Nutrient content and antioxidant capacity were analyzed using AOAC and spectrophotometry method. Based on the rank of nutrient, fiber content, and antioxidant capacity, the best formula was F3 which its moisture, ash, protein, fat, carbohydrate, and energy content were 6.75%, 1.37%, 15.50%, 1.19%, 75.19%, and 373.52 kcal/100 g, respectively. Soluble and insoluble fiber content of F3 each was 4.88% and 7.26%. Antioxidant capacity of F3 were 113.93 mg vitamin C/100 g.  Substitution level of RKF on SAR significantly (p<0.05) increased content of ash, protein, fat, carbohydrate, energy, fiber, and antioxidant capacity of the SAR.


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Original Source : http://journal.ipb.ac.id/index.php/jgizipangan/article/view/18088
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Journal Info

Abbrev

jgizipangan

Publisher

Subject

Health Professions

Description

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan ...