Open AccessFunctional characteristics and added value siger rice based on cassava as a local food source
Author(s) -
A. Analianasari,
Beni Hidayat,
Teguh Budi Trisnanto
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/411/1/012055
Subject(s) - functional food , starch , food science , dietary fiber , resistant starch , fermentation , fiber , business , microbiology and biotechnology , agricultural science , mathematics , biology , chemistry , organic chemistry
The purpose of the study was to analyze functional characteristics (crude fiber content, dietary fiber content, starch content, and antioxidant content) and the added value produced by cassava in different siger rice. The study consisted of collecting not fermented and fermented siger rice (MOCAF) from several districts in Lampung. The analysis of functional characteristics variants of siger rice, and calculating the added value of cassava into various variants of siger rice. The results showed that siger rice can be used as a functional food product because it has a high content of crude fiber, dietary fiber, starch content, and antioxidant activity. The functional characteristics can anticipate unhealthy eating patterns, as well as to help avoid over nutrition and degenerative diseases. Siger rice processing to business actors is a capital-intensive business due to the distribution of labor benefits that are smaller than the profits of siger rice business operators.