Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)

<p>Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf wa...

Full description

Bibliographic Details
Main Authors: Enny Hawani Loebis, Lukman Junaidi, Irma Susanti
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Pontianak 2017-06-01
Series:Biopropal Industri
Subjects:
Online Access:http://ejournal.kemenperin.go.id/biopropal/article/view/1479
id doaj-723632dd233f499a9ba0e3176d050205
record_format Article
spelling doaj-723632dd233f499a9ba0e3176d0502052020-11-25T02:28:59ZindBalai Riset dan Standardisasi Industri PontianakBiopropal Industri2089-08772502-29622017-06-018133462164Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)Enny Hawani Loebis0Lukman Junaidi1Irma Susanti2Balai Besar Industri AgroBalai Besar Industri AgroBalai Besar Industri Agro<p>Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf.  Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value.  The best cooking method  was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value.</p><p><strong>Keywords:</strong> mocaf, nutritional value, quality characterisation, rice</p><p> </p><p><strong>ABSTRAK</strong></p><p>Ketergantungan pada konsumsi beras perlu dikurangi untuk mengatasi permasalahan pasokan beras dan masalah kesehatan. Alternatif yang dapat diusulkan adalah dengan pembuatan beras analog berbasis mocaf. Penelitian ini bertujuan mempelajari karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog. Beras mocaf dibuat berdasarkan campuran mocaf, tepung beras, air dan minyak goreng sawit, dengan komposisi mocaf  50, 60 dan 70%. Beras mocaf kemudian dimasak dengan cara menggunakan rice cooker, pengukusan atau microwave. Hasil penelitian menunjukkan beras mocaf 60% menghasilkan nasi mocaf dengan nilai kalori tertinggi. Pemasakan terbaik adalah dengan cara pengukusan dengan kandungan gizi dan nilai kalori yang dihasilkan terdiri dari 49,15%  air; 2,05% lemak; 2,09% protein; 46,45% karbohidrat; 35,8 mg/kg besi; 403,4 mg/kg kalium; 193,8 mg/kg kalsium, 2,0 mg/kg vitamin B1 dan 212,53 kal/100 g nilai kalori.</p><p><strong>Kata kunci:</strong> beras, karakterisasi mutu, mocaf, nilai gizi<em> </em></p>http://ejournal.kemenperin.go.id/biopropal/article/view/1479mocafnutritional valuequality characterisationrice
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Enny Hawani Loebis
Lukman Junaidi
Irma Susanti
spellingShingle Enny Hawani Loebis
Lukman Junaidi
Irma Susanti
Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
Biopropal Industri
mocaf
nutritional value
quality characterisation
rice
author_facet Enny Hawani Loebis
Lukman Junaidi
Irma Susanti
author_sort Enny Hawani Loebis
title Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
title_short Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
title_full Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
title_fullStr Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
title_full_unstemmed Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog)
title_sort karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog - (characterization of quality and nutrition value of cooked rice mocaf from rice analog)
publisher Balai Riset dan Standardisasi Industri Pontianak
series Biopropal Industri
issn 2089-0877
2502-2962
publishDate 2017-06-01
description <p>Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf.  Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value.  The best cooking method  was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value.</p><p><strong>Keywords:</strong> mocaf, nutritional value, quality characterisation, rice</p><p> </p><p><strong>ABSTRAK</strong></p><p>Ketergantungan pada konsumsi beras perlu dikurangi untuk mengatasi permasalahan pasokan beras dan masalah kesehatan. Alternatif yang dapat diusulkan adalah dengan pembuatan beras analog berbasis mocaf. Penelitian ini bertujuan mempelajari karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog. Beras mocaf dibuat berdasarkan campuran mocaf, tepung beras, air dan minyak goreng sawit, dengan komposisi mocaf  50, 60 dan 70%. Beras mocaf kemudian dimasak dengan cara menggunakan rice cooker, pengukusan atau microwave. Hasil penelitian menunjukkan beras mocaf 60% menghasilkan nasi mocaf dengan nilai kalori tertinggi. Pemasakan terbaik adalah dengan cara pengukusan dengan kandungan gizi dan nilai kalori yang dihasilkan terdiri dari 49,15%  air; 2,05% lemak; 2,09% protein; 46,45% karbohidrat; 35,8 mg/kg besi; 403,4 mg/kg kalium; 193,8 mg/kg kalsium, 2,0 mg/kg vitamin B1 dan 212,53 kal/100 g nilai kalori.</p><p><strong>Kata kunci:</strong> beras, karakterisasi mutu, mocaf, nilai gizi<em> </em></p>
topic mocaf
nutritional value
quality characterisation
rice
url http://ejournal.kemenperin.go.id/biopropal/article/view/1479
work_keys_str_mv AT ennyhawaniloebis karakterisasimutudannilaigizinasimocafdariberasanalogcharacterizationofqualityandnutritionvalueofcookedricemocaffromriceanalog
AT lukmanjunaidi karakterisasimutudannilaigizinasimocafdariberasanalogcharacterizationofqualityandnutritionvalueofcookedricemocaffromriceanalog
AT irmasusanti karakterisasimutudannilaigizinasimocafdariberasanalogcharacterizationofqualityandnutritionvalueofcookedricemocaffromriceanalog
_version_ 1724835091946930176