Open AccessArtificial rice from Gracillaria sp. as functional food to prevent diabetes
Author(s) -
Sri Purwaningsih,
Joko Santoso,
Ekowati Handharyani,
Natalia Prodiana Setiawati,
Eka Deskawati
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 - 10.1088/1755-1315/414/1/012017
Subject(s) - tannin , organoleptic , food science , agar , completely randomized design , rice flour , raw material , bran , biology , horticulture , ecology , genetics , bacteria
Seaweed Gracillaria sp. was one of the local potentials of West Java-Indonesia, this seaweed was easily cultivated, but currently underutilized. Therefore, processing was very important to increased value added of seaweed. The purpose of this research were characterize and determine antialphaglukosidase activity of Gracillaria sp. seaweed as raw material for artificial rice. The research method used a Complete Randomized Design (CRD) of two factors with continued testing of Duncan and Kruskal Wallis. The addition of agar flour influenced the water content, ash, fat and protein content on artificial rice. The result of organoleptic test showed that addition of agar flour for artificial rice gave significant effect on color, odor and texture. The resulting artificial rice has a moisture content of 9.9-13.7%, ash content of 1.1-4.3%, fat 0.3-3.7%, protein 2.7-5.9%, carbohydrate 77.7-80.3%, fiber 0.11-0.95%, and tannin 0.11-0.20%.