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All Journal Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri JURNAL PANGAN Teknologi dan Industri Pertanian Indonesia Rona Teknik Pertanian
Zalniati Fonna Rozali
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : JURNAL PANGAN

 1 
Potensi Tepung Beras Kaya Pati Resisten Sebagai Bahan Pangan Inovatif Rozali, Zalniati Fonna
JURNAL PANGAN Vol 27, No 3 (2018): Vol 27, No 3 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i3.396

Abstract

ABSTRACTChanges in lifestyle cause people to demand the availability of functional foods that are ready to eat, nutritious and positive for health as a part of the daily menu. A food ingredient can be said to be functional if it contains components (both nutritional and non-nutritional) which have beneficial physiological effects on the functions of organs in the body. The biological role of resistant starch as an ingredient of functional food is related to the ecology of "good" microbes that live in the large intestine (colon). The use of rice flour as a source of resistant starch is an innovation to utilize broken rice, which can be applied by industries with a wide range of businesses. Modification of rice flour to increase levels of resistant starch can be done physically, chemically, enzymatically or in combination. Each of these production processes will affect the characteristics of the hospital produced. Based on the production process, characteristics, functional values, and alternative uses, rice flour rich in resistant starch has considerable potential to be developed as a functional food product for health.  
Potensi Tepung Beras Kaya Pati Resisten Sebagai Bahan Pangan Inovatif Zalniati Fonna Rozali
JURNAL PANGAN Vol. 27 No. 3 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i3.396

Abstract

ABSTRACTChanges in lifestyle cause people to demand the availability of functional foods that are ready to eat, nutritious and positive for health as a part of the daily menu. A food ingredient can be said to be functional if it contains components (both nutritional and non-nutritional) which have beneficial physiological effects on the functions of organs in the body. The biological role of resistant starch as an ingredient of functional food is related to the ecology of "good" microbes that live in the large intestine (colon). The use of rice flour as a source of resistant starch is an innovation to utilize broken rice, which can be applied by industries with a wide range of businesses. Modification of rice flour to increase levels of resistant starch can be done physically, chemically, enzymatically or in combination. Each of these production processes will affect the characteristics of the hospital produced. Based on the production process, characteristics, functional values, and alternative uses, rice flour rich in resistant starch has considerable potential to be developed as a functional food product for health.  
Co-Authors Anwar, Sri Haryani Hanif Syahputra Ismail Sulaiman Juanda Juanda Murna Muzaifa Noviasari, Santi Rasdiansyah Rasdiansyah Rozza Zara Syafira Yanti Meldasari Lubis