FORMULASI FLAKES UBI KAYU (Manihot esculenta Crantz) SEBAGAI PENGGANTI SARAPAN YANG BERPOTENSI ANTIOKSIDAN

Herlina, Eka; Nuraeni, Farida

doi:10.33751/jf.v5i1.189

Cited by 2 publications

(2 citation statements)

References 2 publications

(2 reference statements)

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“…This is because mocaf does not have gliadin and glutenin proteins so it can reduce gluten levels in bread with the addition of 20% mocaf along with the reduction in wheat flour used [28]. Phenolic compounds (scopoletin) are found in mocaf flour as antihypertensive, antioxidant, antiallergic, antidepressant, anticancer, and anti-inflammatory [29]. Sorghum seeds (Sorghum bicolor) are known to contain bioactive compounds that have beneficial properties such as hypocholesterolemia, anti-inflammatory, anti-cancer, anti-obesity, and anti-diabetes [30].…”

Section: Bread Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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Indonesia's wheat imports reached 11.22 million tons of wheat, ranked second in the world based on data from the United States Department of Agriculture (USDA) in 2021/2022. Wheat flour, which comes from wheat endosperm and has a high gluten content, is a taboo for those with celiac disease. The purpose of this review is to examine the development and potential of local food through flour modification to reduce the use of gluten, especially in food products such as bread, biscuits and noodles. Flour modification with chemical modification, physical modification, and biological modification technology methods can improve the characteristics and increase the physicochemical properties of the flour produced, while providing an integral role in cost savings, encouraging the utilization of local food, encouraging local farmers, and improving the agricultural system.

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Section: Bread Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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“…Seiring berkembangnya kemajuan industri pangan, menuntut para produsen pangan membuat produk pangan yang tidak hanya nikmat dan lezat, tetapi memiliki manfaat gizi bagi konsumen (Román dkk., 2017). Fenomena pangan fungsional telah melahirkan paradigma baru bagi perkembangan ilmu dan teknologi pangan, yaitu dilakukan beberapa modifikasi maupun diversifikasi produk pangan yang mengarah ke sifat fungsional sehat pangan (Herlina & Nuraeni, 2014). Umumnya pangan fungsional dianggap sebagai bahan pangan yang memiliki fungsi diet dan memiliki komponen biologi aktif yang berguna untuk meningkatkan kesehatan atau mengurangi resiko penyakit.…”

Section: Pendahuluanunclassified

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Wardhana,

Nalawati,

Setiawan

et al. 2023

AGX

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Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

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FORMULASI FLAKES UBI KAYU (Manihot esculenta Crantz) SEBAGAI PENGGANTI SARAPAN YANG BERPOTENSI ANTIOKSIDAN

Cited by 2 publications

References 2 publications

A review of the utilization of modified flour: Local food potential

A review of the utilization of modified flour: Local food potential

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

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