Andayani, Pratiwi and Pratiwi, Mutiara and Hariyanto, Bambang (2017) Effect of the Addition of Resistant Starch Type 3 (RS 3) from Banana (Musa Paradisiaca) and Isolated Soy Protein on The Nutritional and Sensory Quality of Sago-Based Artificial Rice. Bachelor thesis, Swiss German University.

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Abstract

"Recently, Pusat Teknologi Agroindustri BPPT was doing a research on sago based-artificial rice with the addition of red bean. However, this product still needs to be improves in terms of the nutritional and sensory properties. The addition of RS3 from kepok banana starch and isolated soy protein (ISP) were expected to lowering the carbohydrate digestibility while increase the protein content and improve the sensory properties of the artificial rice. This research consists of several steps: (1) Extraction and characterization of banana starch, (2) Starch modification and characterization, (3) Production and analysis of artificial rice. The chosen modified starch was the one that modified through the 3 cycles of autoclaving-cooling. The ratio of RS3 and ISP that were added to the formulation of artificial rice were 0:0, 10:10, 10:15, 20:10 and 20:15. The best formula was achieved by the artificial rice F4 (20:10) as it has the lowest starch digestibility (49.11%) and the highest score of overall acceptance. The artificial rice F4 also contains 7.47% of water, 0.92% of ash, 0.21% of fat, 9.78% of protein and 81.37% of carbohydrate.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Extrusion ; Artificial Rice ; Starch Digestibility ; Kepok Banana Starch ; Isolated Soy Protein
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:00
Last Modified:	14 May 2020 05:00
URI:	http://repository.sgu.ac.id/id/eprint/85

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