Proximate analysis of hotong buru (Setaria italica) as a culinary material in Southern Buru Regency

A. Awan, Muhammad Tarmizi Kubangun, T. S. Kurnia
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引用次数: 1

Abstract

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice
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在布鲁摄政区南部作为烹饪材料的和服布鲁的近似分析
Hotong Buru (S. italica)是一种原产于布鲁岛的龙舌兰。这种植物的种子可以作为大米的潜在替代品,因为这种植物可以在各种土壤上生长,甚至在沙质土壤上。近似分析是一种测定饲料或饲料原料营养成分的化学试验。此外,和桐种子的蛋白质含量约为11.2%,脂肪含量约为2.4%,而大米的蛋白质含量约为4.5%,脂肪含量为1-2%,这意味着和桐种子的蛋白质和脂肪含量比大米高出两倍以上。从碳水化合物含量来看,和桐种子的碳水化合物含量在73%左右,几乎与大米中的碳水化合物含量相同,在70-80%左右。本研究是为了确定和桐布鲁作为烹饪原料的营养成分。研究在South Buru Regency地区进行,即将Hotong Buru加工为烹饪原料,在Baristand Ambon地区进行,即近似分析。对烹饪用的10种和桐肉进行近似分析,发现其碳水化合物含量平均为75.04,蛋白质含量平均为17.98,脂肪含量平均为6.54,纤维含量平均为3.67,证明了烹饪用和桐肉的营养成分非常高,可以作为大米的合适替代品
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