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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA)
Risa Swandari Wijihastuti
Universitas Al Azhar Indonesia (UAI),
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Canna indica L and Spirulina platensis for Food Security Nita Noriko; Risa Swandari Wijihastuti; Alina Primasari; Analekta Tiara Perdana; Hidayat Yorianta Sasaerila
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.5888

Abstract

Climate change threats to food security, because it decreases agricultural productivity. C. indica L can adapt to environment and produce white and red rhizomes. Dominant content both of rhizomes are carbohydrates which increase protein as nutrition by adding S platensis. The research aims to determine potential of composite flour of C. indica L and S. platensis as alternative healthy foodstuff for food security. The method consists of formulation composite flour, proximate tests, determining amino and fatty acids, in vitro growth tests of Lactobacillus, cookies and meatball formulations. The result showed composite flour from red rhizome (RRCS) contains 11% water, 21.745% protein, 0.5% lipid, 9.99% dietary fiber, 57.81% carbohydrates, and 8.94% ash.  While white rhizome (WRCS) contains, 8.75% water, 17.41 protein, 0.29% lipid, 9.54% dietary fiber, 67.601% carbohydrates and 5.94% ash. Amino and fatty acid appears in both composite flours were similar, except proline and oleic acid higher in RRCS.  Lignoceric founded only in WRCS. In vitro test showed Lactobacillus (BAL) grew on modified MRSA from RRCS and WRCS. Both of composite flour processed into marketable cookies and meatballs formulations. Based on the result, C. indica L and S. platensis composite flour can be used as alternative food for food security.
Co-Authors Alina Primasari Analekta Tiara Perdana Hidayat Yorianta Sasaerila Nita Noriko