Journal of Food Engineering
Vol. 3 No. 2 (2024): April

Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga: Multigrain Rice Instant as fungsional food with high protein and dietary fiber

Kurniawati, Elly (Unknown)
Nur Rochmah, Afrillia Vita (Unknown)

Article Info

Publish Date
31 May 2024

Abstract

The objective of this research was to produce instant multigrain rice which has the potential as a functional food with high protein content, and as a source of dietary fiber. The design used in this study was a non-factorial Randomized Block Design (RBD), using 1 factor 5 treatments and 3 repetitions including F1 with concentrations (40% sorghum, 10% brown rice, 40% soybeans, 10% edamame) F2 (40% sorghum, 10% brown rice, 10% soybeans, 40% edamame) F3 (25% sorghum, 25% brown rice, 2 5% soybeans, 25% edamame) F4 (10% sorghum, 40% brown rice, 40% soybeans, 10% edamame) F5 (10% sorghum, 40% brown rice, 10% soybeans, 40% edamame). The analysis used in data processing is the ANOVA test followed by the Duncan test and analysis of the effectiveness index. The results showed that there was a significant effect on protein and dietary fiber content of several formulations. The resulting instant multigrain rice formulation has problems as a functional food, due to its high protein content and sufficient dietary fiber.

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Journal Info
Journal of Food Engineering
Website

Abbrev

jofe

Publisher

Politeknik Negeri Jember

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

Description

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage ...