scholarly journals The Evaluation Of Nutrition Containers In Hope Of New Type Of Red Rice Cross Silopuk Cultivar Using Fatmawati Variety

2020 ◽  
Vol 3 (1) ◽  
pp. 1-4
Author(s):  
Etti Swasti
Keyword(s):  
Protein Content ◽  
Glycemic Index ◽  
Healthy Lifestyle ◽  
Genetic Material ◽  
Brown Rice ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Red Rice ◽  
The Public ◽  
New Type

Absrtrak Entering moderniasi era, awareness of the public about the importance of health and healthy lifestyle has begun to be applied, one  consuming rice are high in protein and low in carbohydrates such as brown rice. This study aims to determine the nutritional content of the lines of hope crossing Silopuk cultivars with superior varieties Fatmawati . The research took place from September to October 2019. The genetic material used was the F5 generation seed selected from 18 families and selected as many as 6 families to be tested for protein content, food fiber, carbohydrates and glycemic index. . The results showed a protein content ranging from 12 , 24 % to 17.56%. The value of the protein content was lowest for the strain SF5-118-35-15 that is the biggest 12 , 24 %, while the value of the highest protein content found in different types of rice SF5-12-26-4 that is equal to 17.56%. The level of food fiber ranges from 1 , 05 % to 4.31%. The highest value of food fiber content is in the SF5-12-48-17 strain which is equal to 4 , 31 % and the lowest food fiber content is in the SF5-118-35-15 strain which is 1.05%. Carbohydrate content ranges from 66 , 5122 % to 71.9867%. The highest carbohydrate content is in the SF5-118-35-15 strain which is 71.9867% and the lowest is in the SF5-12-26-4 strain which is 66.5122%. The glycemic index ranging from 46 , 56 % to 54.98% and relatively low criteria.   Keywords : Carbohydates, family, food fiber , glycemic index  , protein

Phytochemical and Nutritional Values of Local Plants in the Phraek Nam Daeng Community Samut Songkhram Province Thailand

2018 ◽  
Vol 879 ◽  
pp. 101-107
Author(s):  
Udomdeja Polyium ◽  
Na Thaisong Phinthida
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Cardiac Glycoside ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Phytochemical Analysis ◽  
Phytochemical Screening ◽  
Sesuvium Portulacastrum ◽  
Acanthus Ilicifolius ◽  
Local Plants

The biodiversity of local plants on Phraek Nam Daeng community Amphawa, Samut Songkhram province, Thailand has been the result of the terrain as a source of freshwater and salty. This study was carried out to evaluate the phytochemical screening and nutritional value of 6 local plants in the Phraek Nam Daeng community including: Azima sarmentosa Benth, Pluchea indica (L) Less,, Boehravia diffusa L, Acanthus ilicifolius L, Sesuvium portulacastrum L and Derris trifoliata Lour. The phytochemical analysis was performed for alkaloid, tannin, terpenoid, flavonoid, anthraquinone and cardiac glycoside. Nutritional analysis of proximal composition of local plants using the method of AOAC (2005),Which consist of moisture content, protein content, lipid content, fiber content, total ash content and carbohydrate content. The results showed that phytochemical screening of 6 local plants, the methanolic extracts have the presence of bioactive substances such as alkaloid, tannin, terpenoid, flavonoid, anthraquinone and cardiac glycoside. The most nutritional composition of local plants showed that the moisture content was Sesuvium portulacastrum L, protein content was Acanthus ilicifolius L, lipid and carbohydrate content was Azima sarmentosa Benth. & Hook, fiber content was Pluchea indica (L) Less., these represent the potential of food crops for food security and sustainable use of biodiversity.

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals Pemanfaatan Limbah Cucian Beras untuk Pembuatan Makanan Berserat Tinggi Menggunakan Bakteri Acetobacter xylinum

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Akhsin Zulkoni
Keyword(s):  
Protein Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Sugar Content ◽  
Brown Rice ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
White Rice ◽  
Significant Difference

AbstractThis research aimed to utilize water used for washing rice as raw material to make high-fiber foods (nata de leri), and to search the optimum sugar levels that can produce the best nata. Laboratory scale experiments were prepared using a factorial design with three repetitions. The treatments tested were four types of rice, such as white rice, brown rice, white and black sticky rice consists of 0, 5, 10, and 15% sugar content. The parameters analyzed were color, thickness, wet weight, fiber content and protein content of nata formed. Observational data were analyzed statistically using analysis of variance with α 1% and 5% followed by DMRT 5% test. Fermentation of various types of rice by the bacterium Acetobacter xylinum took five to seven days. Based on the analysis of variance α 1%, there was significant difference between the type of rice and sugar content to the quality of nata formed. Optimum sugar content that produces the best nata was 5%, which occurs in all types of rice. Excessive sugar in the fermentation medium inhibits the process of medium density allegedly causing bacterial cell lysis. Fermentation derived from white sticky rice produce the thickest and hardest nata, and had the highest fiber content, with values 130 cm, 200 gr, and 75% respectively. This was because the starch content was much in white sticky rice than others. Carbohydrates were used by bacteria as a source of nutrients and energy, which has rich of starch from white sticky rice. While the highest protein content was by nata formed from white rice, which is 1.2%.Keywords: Sugar, Acetobacter xylinum, nata de leriAbstrakPenelitian ini bertujuan memanfaatkan air bekas cucian beras sebagai bahan baku pembuatan makanan berserat tinggi (nata de leri), dan mencari kadar gula optimum yang bisa menghasilkan nata terbaik. Percobaan dilakukan pada skala laboratorium yang disusun menggunakan rancangan faktorial dengan tiga ulangan. Perlakuan yang diuji adalah jenis beras, meliputi beras putih, beras merah, ketan putih dan ketan hitam; serta kadar gula yang terdiri dari 0%, 5%, 10%, dan 15%. Parameter yang dianalisis yakni warna, tebal, berat basah, kadar serat, dan kadar protein nata yang terbentuk. Data pengamatan dianalisis statistik memakai analisis keragaman dengan α 1% dan α 5%, dilanjutkan uji DMRT α 5% bila ada perbedaan yang nyata. Berdasarkan analisis keragaman α 1%, terbukti bahwa ada pengaruh yang sangat signifikan antara jenis beras dan kadar gula dengan kualitas nata de leri yang terbentuk. Kadar gula optimum yang menghasilkan nata terbaik adalah 5% yang terjadi pada semua jenis beras. Gula yang berlebihan dalam medium justru menghambat proses fermentasi karena medium yang pekat menyebabkan sel bakteri lisis. Fermentasi leri yang berasal dari ketan putih menghasilkan nata paling tebal (130 cm), paling berat (200 g) serta mempunyai kadar serat tertinggi (7,5%). Hal ini disebabkan oleh kadar pati dalam leri ketan putih terbanyak dibandingkan dengan lainnya. Kadar protein tertinggi dikandung oleh nata yang dibentuk dari leri beras putih 1,2%.Kata kunci: Leri, gula, Acetobacter xylinum, nata

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Thuy Linh Nguyen ◽  
Khanh Son Trinh
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
High Fat Diet ◽  
Rice Variety ◽  
Brown Rice ◽  
Blood Lipid ◽  
Fiber Content ◽  
Postprandial Blood Glucose ◽  
High Fat ◽  
Rice Varieties

Five Vietnamese rice varieties, which differ in their basic chemical composition (starch content, amylose content, fiber content) including polished rices and whole grain rices, were chosen for this study. High-fat diet-induced obesity, using these rice, was subjected to in vivo experiments to evaluate the effects of body weight gain, caloric intake, postprandial blood glucose level (PBGL), and glycemic index (GI) in tested mice groups. PBGL peaks appeared at 30th minute after eating, and GI of each experimental group was ranked in order as GN > TL > HR > GM > L Đ and GN > LT > HR > L Đ >   GM , respectively, in which, brown rice (LĐ) and germinated brown rice (GM) had low GI. Furthermore, these rice varieties caused the lowest LDL cholesterol and the ratio of LDL/HDL cholesterols in mice. In this study, the higher the amylose and fiber contents were, the lower glycemic index, triglycerides, LDL, and LDL/HDL values were. The golden flower glutinous rice (GN), with low amylose and fiber content, gave worse blood lipid parameters than that of GM and LĐ. Histopathological studies of white adipose and liver tissues showed that LĐ and GM significantly reduced the symptoms of obesity and fatty liver compared with the others, especially compared to GN. The results obtained from this study help patients with overweight, obesity, and type 2 diabetes choose the right rice variety for their daily diet to be able to control their diseases.

scholarly journals AWARENESS LEVEL OF HALAL FOOD PRODUCTS AND HEALTHY LIFESTYLES FOR REALIZING SDGs (COMPARATIVE STUDY BEFORE AND WHEN COVID- 19)

2020 ◽  
Vol 3 (2) ◽  
pp. 111
Author(s):  
Nadya Salsabila Haqqoni ◽  
Fitria Putri Aprilia ◽  
Indah Nur Maulina
Keyword(s):  
Quantitative Methods ◽  
Healthy Lifestyle ◽  
Public Awareness ◽  
Secondary Data ◽  
Sampling Technique ◽  
Food Products ◽  
Primary Data ◽  
The Public ◽  
Halal Food ◽  
New Type

The emergence of Coronavirus Disease (COVID-19) in China at the end of 2019 has caused a large international outbreak that threatens public health. COVID-19 is a new type of virus that has not been previously identified in humans. This study aims to determine whether this virus affects the public in consuming halal food products and adopting a healthy lifestyle. Islam itself has introduced the terms halal and haram where when this is not prioritized it will cause harm to human health. This study uses descriptive-quantitative methods, with data collection techniques using primary data sourced from a questionnaire with a total of 101 respondents through purposive random sampling technique with the SPSS program and secondary data sourced from literature studies as a theoretical reinforcement in finding a solution that can answer the problem. research written. Our results show that there is an increase in awareness of the halal label and the tendency to consume halal food after the occurrence of COVID-19. In order to realize the SDG's goals, it is necessary to increase public awareness of the halal lifestyle and be strengthened by the results of the survey that has been conducted, we recommend a system that is implemented in 3 ways, namely regulation, education, and literacy (REL). The initiative is intended to maintain and increase public awareness of consuming halal food products so as to accelerate the growth of the halal industry in Indonesia.

scholarly journals PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK

2019 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Kadek Wiantini ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Yusa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

2019 ◽  
Vol 8 (3) ◽  
pp. 293
Author(s):  
I Made Dwi Purnama Rianta ◽  
Putu Timur Ina ◽  
I Wayan Rai Widarta
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mung Bean ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

scholarly journals CALORIE DENSITY AND NUTRIENT CONTENT OF COMMONLY CONSUMED SWEETMEATS OF JASHORE DISTRICT IN BANGLADESH

2020 ◽  
pp. 174-179
Author(s):  
Md. Mohsin Alam ◽  
Dr. A.K. Obidul Huq ◽  
Israt Jahan ◽  
Eyad Ahmed
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Subtraction Method ◽  
Standard Methods ◽  
Calorie Density

The purpose of the current study was to analyze the nutrient content of some commonly consumed sweetmeats of Jashore district in Bangladesh and calculation of the their calorie densities. The selected samples for the study were as follows: Rosogolla (sponge, white), Kalojam, Laddu (mewa), Chomchom (black, brown, white), Shondesh (para, chinir, cake), Doi (mishit, tok, tok-mishti). Sweetmeats were collected from three different popular shops of Jahsore Sadar in Jashore district during the period of October, 2019 to December, 2019. Proximate analysis of the samples was conducted in triplicate by various standard methods and calorie densities were calculated by amount of energy per gram of food. Ash content ranged from 2 to 5.33%, moisture content ranged from 25.66 to 69.3%, protein content ranged from 2.19 to 4.05%, fat content ranged from 0.64 to 2.55%. In case of dietary fiber, highest fiber content was found in laddu (1.37%) and lowest fiber content was found in kalojam (0.73%). However, carbohydrate content was measured by subtraction method and highest carbohydrate content was found in chinir sondesh (64%) and lowest carbohydrate content was found in tok doi (22.68%). Afterwards, Sweets were ranked in descending order according to their calorie densities. It was seen that chinir sondesh was the most calorie densed foods and tok doi was the least amongst the studied samples. KEYWORDS: Calorie density, nutrient, sweetmeats, Jashore, Bangladesh.

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