Nugrahedi, Probo Y. and PUTRI, NOVITA IKA (2018) Addition of Vegetables in The Extrusion of Puffed Snacks to Increase Vegetables Consumption in Children. Addition of Vegetables in The Extrusion of Puffed Snacks to Increase Vegetables Consumption in Children.
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Abstract
Children's low consumption of fruit and vegetables have been a concern in Indonesia. Even until recently, Indonesia still cannot fulfil the recommended fruit and vegetables consumption percapita . A survey done in four elementary schools in Central Java revealed that approximately 45,6% of the children do not consume vegetables daily and approximately 1,6% students has never eaten vegetables. This may lead to a lot of health problems. To overcome this problem innovations are needed. One of the innovations that can be done is the additions of vegetables into extruded snack products which are children's favorite snacks. Extruded snacks from rice and vegetables were made with different vegetables concentrations (0%, 5%, 10% and 20%). Vegetables used were carrot and cassava lavs which is a rich source of beta-carotenes . Based on the results, as the concentrations of vegetables increased, the physical quality, such as lexture and color of the extrudates decreased. Based on the physical characteristics and the beta-carotene content of the extrudates, it can be concluded that the optimum concentration for carrot and 10% cassava leaves, the beta -carotene increased 13 times and 22 times, respectively, without significantly altered the physical characteristics of the extrudates. The amount of beta-carotene is 100 grams of 15% carrot extrudates fulfil 18 % of vitamin A RDI and 100 grams 0f 10% cassava leaves extrudates fulfil 29% of vitamin A RDI.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 04 Dec 2020 07:26 |
| Last Modified: | 04 Dec 2020 07:26 |
| URI: | http://repository.unika.ac.id/id/eprint/22764 |
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