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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Biota Jurnal Bioteknologi & Biosains Indonesia (JBBI) JURNAL PANGAN
Sukarno Sukarno
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Journal : Jurnal Ilmu Pertanian Indonesia

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Karakterisasi Sifat Fisikokimia Sereal Berbasis Tepung Beras Merah Pecah Kulit Sukarno Sukarno; Nova Kushandita; Slamet Budijanto
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 1 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.727 KB) | DOI: 10.18343/jipi.25.1.81

Abstract

The purpose of this study was to formulate cereals from red rice, red beans, and sesame into the right food as a food consumed at breakfast and characterization of its physical chemistry. The cereal was made by extrusion method using an extruder with a temperature of 130°C and a rotating speed of auger, screw, and cutter 50 Hz. This study used a completely randomized design with 9 formulas. Based on the Bayes method, the best formula was F8 with a composition of brown red rice (85%), red beans (10%), and sesame (5%) cereals contained a total phenol compound of 0.10± 0.01 mg GAE/g, water content of 7.35±0.58%, ash content of 0.02±0.00%, protein content of 10.85±0.29%, fat content of 1.77±0.08, and carbohydrate content of 80.01±0.79%. Keywords: breakfast cereal, brown rice, red beans, red rice, sesame
Pengembangan Sereal Sarapan Tersubstitusi Bekatul dan Tepung Pisang Sukarno Sukarno; Dwyana Izza Augusta; Azis Boing Sitanggang; Afwa Nururrahmah Munawaroh; Slamet Budijanto
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 1 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.1.76

Abstract

Rice bran and banana flour contain nutrients and bioactive compounds that have potential to be used for the development of functional food, such as breakfast cereal. The study is aimed to develope functional breakfast cereal from corn flour (54%, 59%, 64%), rice bran (20%), and banana flour (10%) (raja bandung and kepok) with the addition of coconut sugar (0 %, 5 %, 10%) using twin-screw extruder. The best-accepted formula based on sensory test was cereal with the substitution of 0% coconut sugar and 10% raja bandung banana flour. The breakfast cereal has moisture content of 10.38 ± 0.01%, ash content of 3.36 ± 0.00%, protein content of 8.92 ± 0.11%, fat content of 6.14 ± 0.07%, carbohydrate content of 81.58 ± 0.18%, and dietary fiber content of 13.22 ± 0.46% which can be claimed as high-fiber foods. It contained a total phenol content of 74.13 ± 0.87 mg GAE / 100 g, antioxidant activity of 40.67 ± 1.71 mg AEAC/ 100 g, and IC50 of 84.48 ± 0.9 mg/mL. Saturated fatty acids in breakfast cereal were dominated by palmitic acid (14.22 ± 0.17%), while for unsaturated fatty acids were dominated by oleic acid (30.76 ± 0.04%) and linoleic acid (45.40 ± 0.03%). Keywords: banana flour, breakfast cereal, functional food, rice bran
Co-Authors . Anidah . Aslan Afwa Nururrahmah Munawaroh Ardiansyah, Ardiansyah Arif Hartoyo Armaiki Yusmur Azis Boing Sitanggang Budi Suarti Candytias Puspitasari David Yudianto Dedi Fardiaz Dwyana Izza Augusta Eko Hari Purnomo Eris Septiana Erma Rohmawati Fauzia Nurul Izzati Febriansyah, Muhammad Irfan Ferdina Tri Laksmita Muhammad Ilman Muhammad Nur Nadia T. Hendartina Nampiah Sukarno Nancy Dewi Yuliana Nova Kushandita Partomuan Simanjuntak Rahmawati, Siti Irma Ratih Dewanti -Hariyadi Rikno Harmoko Saiful Bachri Salcia Inka Nelanda Slamet Budijanto Slamet Budjianto Tatty Yuniati