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The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor

DOI : 10.20473/amnt.v8i4.2024.506-512

Frisqi Meilany Khoirunnisah ⁽¹⁾, Arif Sabta Aji ⁽²⁾, Satrijo Saloko ⁽³⁾, Veriani Aprilia ⁽⁴⁾, Nova Veronika Sailendra ⁽⁵⁾, Radhiyya Tsabitah S. Djidin ⁽⁶⁾, Sri Rahmawati ⁽⁷⁾

(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(2) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(3) Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,

(4) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia

506-512

Abstract : 93

PDF (English Version) : 41 PDF (Indonesian Version) : 25 XML : 33

DOI : 10.20473/amnt.v8i4.2024.506-512

Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as an Alternative Functional Food Analisis Kandungan Asam Fitat dan Tanin Nasi dari Beras Analog Berbasis Pangan Lokal sebagai Alternatif Pangan Fungsional

DOI : 10.20473/amnt.v8i3.2024.344-349

Sri Rahmawati ⁽¹⁾, Arif Sabta Aji ⁽²⁾, Satrijo Saloko ⁽³⁾, Veriani Aprilia ⁽⁴⁾, Radhiyya Tsabitah S. Djidin ⁽⁵⁾, Nova Veronika Sailendra ⁽⁶⁾, Frisqi Meilany Khoirunnisah ⁽⁷⁾

(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(2) Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(3) Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,

(4) Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia

344-349

Abstract : 127

PDF (English Version) : 95 PDF (Indonesian Version) : 308 XML : 74

DOI : 10.20473/amnt.v8i3.2024.344-349

The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made from Sorghum, Mocaf, Glucomannan, and Moringa Flour Pengaruh Teknik Penanakan Beras terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor

DOI : 10.20473/amnt.v8i3.2024.356-362

Nova Veronika Sailendra ⁽¹⁾, Arif Sabta Aji ⁽²⁾, Satrijo Saloko ⁽³⁾, Veriani Aprilia ⁽⁴⁾, Radhiyya Tsabitah Djidin ⁽⁵⁾, Sri Rahmawati ⁽⁶⁾, Frisqi Meilany Khoirunnisah ⁽⁷⁾

(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(2) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(3) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(4) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,

(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia

356-362

Abstract : 122

PDF (English Version) : 80 PDF (Indonesian Version) : 169 XML : 49

DOI : 10.20473/amnt.v8i3.2024.356-362

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