Putri Khairi Haditama, K. Permatasari, Nimas Aura Sukma, Muhammad Alif Rian
{"title":"添加依兰花提取物增强风味的玉米粉基大米类似物的研制","authors":"Putri Khairi Haditama, K. Permatasari, Nimas Aura Sukma, Muhammad Alif Rian","doi":"10.21776/ub.jpa.2022.010.03.7","DOIUrl":null,"url":null,"abstract":"Rice is the biggest staple food source in Indonesia, and its consumption has also become a habit in Indonesia. Rice analog of corn flour and ylang flower extract can be developed to reduce this natural rice consumption. Ylang flower extract can increase the antioxidant content and add aroma to rice analog. This research aims to develop alternative food products that have better physicochemical properties and can prevent degenerative diseases. The study was conducted using a Randomized Block Design (RBD) method with one factor, which is the concentration of ylang flower extract consisting of five levels, including 0%, 35%, 40%, 45%, and 50%. The results showed that the addition of ylang flower extract affects the rehydration power, rice analog color, proximate test results, and antioxidant activity. Furthermore, the addition of ylang flower extract also affects the amylose content and organoleptic test. The best formulation of rice analog was obtained from the addition of 35% ylang flower extract.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"DEVELOPMENT OF CORN FLOUR-BASED RICE ANALOG WITH THE ADDITION OF YLANG FLOWER EXTRACT AS A FLAVOR ENHANCEMENT\",\"authors\":\"Putri Khairi Haditama, K. Permatasari, Nimas Aura Sukma, Muhammad Alif Rian\",\"doi\":\"10.21776/ub.jpa.2022.010.03.7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Rice is the biggest staple food source in Indonesia, and its consumption has also become a habit in Indonesia. Rice analog of corn flour and ylang flower extract can be developed to reduce this natural rice consumption. Ylang flower extract can increase the antioxidant content and add aroma to rice analog. This research aims to develop alternative food products that have better physicochemical properties and can prevent degenerative diseases. The study was conducted using a Randomized Block Design (RBD) method with one factor, which is the concentration of ylang flower extract consisting of five levels, including 0%, 35%, 40%, 45%, and 50%. The results showed that the addition of ylang flower extract affects the rehydration power, rice analog color, proximate test results, and antioxidant activity. Furthermore, the addition of ylang flower extract also affects the amylose content and organoleptic test. The best formulation of rice analog was obtained from the addition of 35% ylang flower extract.\",\"PeriodicalId\":17700,\"journal\":{\"name\":\"Jurnal Pangan dan Agroindustri\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Pangan dan Agroindustri\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21776/ub.jpa.2022.010.03.7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Pangan dan Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.jpa.2022.010.03.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
DEVELOPMENT OF CORN FLOUR-BASED RICE ANALOG WITH THE ADDITION OF YLANG FLOWER EXTRACT AS A FLAVOR ENHANCEMENT
Rice is the biggest staple food source in Indonesia, and its consumption has also become a habit in Indonesia. Rice analog of corn flour and ylang flower extract can be developed to reduce this natural rice consumption. Ylang flower extract can increase the antioxidant content and add aroma to rice analog. This research aims to develop alternative food products that have better physicochemical properties and can prevent degenerative diseases. The study was conducted using a Randomized Block Design (RBD) method with one factor, which is the concentration of ylang flower extract consisting of five levels, including 0%, 35%, 40%, 45%, and 50%. The results showed that the addition of ylang flower extract affects the rehydration power, rice analog color, proximate test results, and antioxidant activity. Furthermore, the addition of ylang flower extract also affects the amylose content and organoleptic test. The best formulation of rice analog was obtained from the addition of 35% ylang flower extract.